Lean borscht in Steba DD1 ECO

Lean borscht in Steba DD1 ECO

Category: First meal

Ingredients
Beans	100 g
Potatoes	4-5 pcs.
Cabbage	500 g
Buriak borsch	100 g
Fresh dill	bunch
Canned fish in tomato	1 jar 250 g
Fresh tomato	2-3 pcs
Tomato paste	1 tbsp. l.
Bulb onions	1 PC.
Bulgarian pepper	1 PC.
Salt	taste

Cooking method

• Soak the beans for several hours in cold water, or overnight.
• Peel the onion and chop finely. Fry in sunflower oil. Without turning off the frying mode, add tomato paste, tomatoes chopped in a blender with bell pepper.
• Everything was fried, the mode was turned off.
• 
• Next, put all the other products in the bowl.
• We put the beans, drain the water.
• Diced potatoes.
• Finely chopped cabbage.
• Beet cut into thin strips. Buriak borscht, not vinaigrette. The borscht should not be painted over in burgundy color.
• This is what this beetle looks like (for those who suddenly did not see it).
• 
• A jar of canned food.
• Finely chopped dill.
• Pour water into a bowl, mix gently, salt. And set the default Soup mode. Pressure 70 kPa, 30 minutes.
• 
• We are waiting for the pressure to drop. We open it, taste it with salt, add the bay leaf and on Heat for 10 minutes.
• Bon Appetit!
• 

The dish is designed for

4 l

Time for preparing:

1 h

Cooking program:

roasting, soup

National cuisine

ukrainian

I love borscht very much, but, to my shame, I have never cooked or tasted borsch with canned fish.
Thank you very much for the recipe. I will definitely try!

I love borscht very much, but, to my shame, I have never cooked or tasted borsch with canned fish.
Thank you very much for the recipe. I will definitely try!

And I tried it, very tasty. I remember us in kindergarten they cooked borscht and there was borscht with fish in tomato paste. It seems to me that I ate the most delicious borscht in kindergarten ... it was sooo tasty.
I'll bungle myself, but of course we have different beets, Ira has a special borsch.

I put it in line. We need to buy canned food. Beets .... what to do, cook with what we have.

[Tanyush]

only, of course, our beets are not like that, Ira has a special borsch.

Tanyush, we grow such beets only in the south of Ukraine. This is not red or white beets, but white and red (striped). For example, I don't like her.
I prefer to add red beets and sugar (white) beets to borsch dressing. With this combination, borscht is much tastier, because it has a richer taste.

I like lean borscht, I do it very often. Of course, our beets are bad, but what they are)
But in Bosnia, beets are dark crimson !! I cooked borscht there in Orson and it came out like red wine, bardo or almost black raspberry. And did not lose color at all.

Of course, our beets are bad, but they really are)

Nothing bad. On the contrary, it is good, because you can make salads from it. But with this so-called borscht, only borscht.
Here I do not recognize her and that's it. I do not impose my opinion on anyone.

[Tanyush]

Tanyush, we grow such beets only in the south of Ukraine. This is not red or white beets, but white and red (striped). For example, I don't like her.
I prefer to add red beets and sugar (white) beets to borsch dressing. With this combination, borscht is much tastier, because it has a richer taste.

Tanyush, we only have red and even burgundy-ruby, I love borscht with her very much for the taste and rich color.
And sugar white ... we don't have one at all. I only know white turnips and that is a turnip.

I like lean borscht, I do it very often.Of course, our beets are bad, but they really are)
But in Bosnia, beets are dark crimson !! I cooked borscht there in Orson and it came out like red wine, bardo or almost black raspberry. And did not lose color at all.

Mash, in this case, presented by Ira, just borscht should not be burgundy, with this special beet.

[Tanyush,]

Tanyush, we only have red and even burgundy-ruby, I love borscht with her very much for the taste and rich color.
And sugar white ... we don't have one at all. I only know white turnips and that is a turnip. Mash, in this case, presented by Ira, just borscht should not be burgundy, with this special beet.

For salads it is the most)
Understood, Tan)) and I thought that she was special beet) for the first time I see such)

Nothing bad. On the contrary, it is good, because you can make salads from it. But with this so-called borscht, only borscht.
Here I do not recognize her and that's it. I do not impose my opinion on anyone.

I like burgundy borscht more.

If the beets are put in raw borscht without first passing them through, then the longer it is boiled, the color "boils down".
Therefore, I never give up raw (not roasted) beets to boil, because I don’t like colorless borscht, or rather even red one.
And in this recipe, the color comes from the canned tomato. And due to the addition of the so-called borsch beet, there will be no pronounced beet color.

This is interesting. I separately love lean borscht, and separately canned fish soup, And I hear about what can be cooked together - somehow for the first time. I even thought - a can of canned food is standing, waiting in the wings, only there is no cabbage for borscht. And if .... take pickled ...?

And if .... take pickled ...?

Sauerkraut with canned fish will not make friends. Unless you can have a little sauerkraut (be sure to rinse) and the rest fresh.

Thank you for your interest in borschik! Girls, what a long discussion about beets. I think it will be delicious with anyone. If you are already used to burgundy borscht, then do it with it. I only recognize vinaigrette in salads. I always cook borsch with borsch, and I always have it orange. Once I got a sugar one. It turned out so sweet, with a strange aftertaste, no one wanted to eat, I had to pour it out. So it's a matter of taste.

[Ira]

Ira, thanks for the adequate reaction regarding the discussion of the recipe.

Once I got a sugar one. It turned out so sweet, with a strange aftertaste, no one wanted to eat, I had to pour it out. So it's a matter of taste.

Um ... so you need to know how to cook with white beets. If you put on a lot, then the borsch will be terribly sweet, and the smell ... be ... It needs to be put a little. This is how you add sugar to borscht ... a little, right? I'm 5 liters. pan half st. l. I put sugar. And if I added white sugar beets to the dressing (a little), then I do not add sugar, respectively.

I think it will be delicious with anyone.

These are the most correct words, because the trick here is not even in beets, but in canned food in tomato.

As for the white sugar beet, they accidentally sold it to me as borsch beet, I couldn't even think that it was sweet. I look at some whitish, I thought it was unripe. Well, I cut it as always. It was something, just a bomb that only goes down the toilet. By the way, I never add sugar to borscht, for the first time I hear from you that this should be done.
Sprat in tomato is considered the right canned borscht for this borscht, but I cooked it and didn't like it. The borscht is pale, the canned food has dissolved, sometimes only ready with the eyes come across. So you also have to be careful with the chip here.

Well, I cut it as always. It was something, just a bomb

I imagine ...

By the way, I never add sugar to borscht, for the first time I hear from you that this should be done.

By no means am I claiming. what should be done. Of course, I would not add to the borscht with canned food, because there is already sweetness from the canned food itself.
I add sugar (a little) to regular borscht to enhance the taste.

Sprat in tomato is considered the right canned borscht for this borscht, but I cooked it and didn't like it. The borscht is pale, the canned food has dissolved, sometimes only ready with the eyes come across.

Yes .... canned eyes, this is another chip.