Borscht delicious in a Panasonic multicooker

Borscht delicious in a Panasonic multicooker

Category: First meal

Ingredients
We put the multicooker in a saucepan in layers:
Meat, diced
Shredded cabbage
Grated beets + 0.5 lemon juice (mix well)
Onions + carrots, pre-fried in vegetable oil
Potatoes
Finely chopped garlic clove
Tomatoes (frozen in my case)
A little sugar
Spices and salt to taste
Water or broth to cover the entire contents (but watch the level! Do not overfill above the permissible levels!

Cooking method

• I put it in the "extinguishing" mode and after 1.5 hours the borschik was ready. Delicious!
• Yes, one more nuance: if you want to get such a beautiful color of borscht, simmer the grated beets in a little water in a pan. Pour the resulting juice into a container (you add it to the multicooker 10 minutes before cooking), and put the beets, as described above.

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[this smell]

I can say that for the last 30 minutes of cooking, we were this smellthat spread throughout the apartment

The only thing is that we missed the aesthetic "nuance", so the borscht turned out to be lightish.

The only thing is that we missed the aesthetic "nuance", so the borscht turned out to be lightish.

You can also tint by adding tomato paste when roasting beets ... But in general, I can't understand how you can cook borscht SO
Well this is such a process. It all depends on the cooking time (the same color, the less it boils, the richer the color) and on the sequence of laying the products. ... Although, if it's quick ...
I looked at Lola's photo again and ... I already wanted to eat, it still looks appetizing ... rye bread with an onion or a little bit for him .. mmmm ... That's it, tomorrow I cook borscht, but according to the usual scheme, I don't have a multicooker ... not yet.

No, the color is preserved if you squeeze the beets a little and then add the squeezed juice to the finished soup. And without this, even in a multicooker, even in a saucepan on the stove, SUCH a rich color will not work, unless you pour a lot of vinegar or citric acid, which do not allow the color to evaporate. And for the rest, the borscht in the multicooker turns out great, and thanks to the Stew function, which, like in a Russian stove, allows you to simmer the dish, it turns out very aromatic - the multicooker and other seasonings are melted right in the saucepan and give all the taste.
And yet, after all, any soup in this mode DOESN'T DRINK, so no terrible things happen - it stews for itself, languishes on the sly.

No, the color is preserved if you squeeze the beets a little and then add the squeezed juice to the finished soup. And without this, even in a multicooker, even in a saucepan on the stove, SUCH a rich color will not work, unless you pour a lot of vinegar or citric acid, which do not allow the color to evaporate ..

I, of course, do not argue that the borscht is very tasty in the cartoon (I haven’t tried it), but I dare say that I have been boiling red borscht for 15 years, absolutely not bothering with push-ups (although I must try). You just need to add beetroot frying to the borscht and turn it off immediately, well, you can take about 5 minutes ... to boil. And that's all. And if it boils for more than 10 minutes with beets, it will definitely be light (if you don't add juice, of course), as Anastasia recommends. And about vinegar, in general, a horror story, and what is it for? Tomato or tomato paste - and there is acid,and the other is not needed.

[Chef]

Chef, yes, the aromas during the preparation of the borschik are simply crazy. And there are no words about taste. Oh, I love borschik.

Girls, why such an extreme with vinegar and tomato paste. Just at the end of cooking, add the juice from the steamed beets and that's it. It turns out yummy.

And I, for example, just love the slightly sour-spicy taste of borscht, so I can add either vinegar. or lim. acid, or lemon juice - I like it so much + the color is better preserved. The taste and color, as they say: 0))))

[Anastasia]

Anastasia , my husband also loves with sourness and adds lemon juice directly to the plate. And my dad, without an edgy adjika, he will not touch the first one at all Taste and color ... that's for sure

... I cook borscht according to this recipe, I just changed it a bit - I don't add lemon juice, because everyone is very sour, just put tomatoes on top of the beets (they already have acid in them) and add beans (canned from a jar) and a bed on top a lot of dill and parsley ...
Taste

[boiled]

Girls, I don’t have a cartoon, but borscht turns out to be no less tasty cooked in the traditional way on the stove. And so that it is deep red, I stew with vegetables boiled beets, add tomato there. And the borscht turns out to be red and burgundy!

Borshchik is gorgeous, I must admit. Already done twice - beauty.

For the "redness" of the borscht, I add a small handful of grated fresh beetroot a few minutes before the end of cooking. Bright color is provided. I don't add acid, I don't fry anything, sometimes just onions and carrots.

Generally, it is desirable, especially if you leave the next day, it can turn sour.

1. STEWING program - only 3 hours and nothing sour during the week (I always cook a full pot).
2. I read on the Good Cook about getting a deep red color, now I always use it: I cook whole beets (or halves - if large) right in a saucepan with the rest of the ingredients, when cooked I take out and on a Burner grater (and set aside - for now), when the program is over - pour it into another saucepan - put the shabby beets with juice there and mix. And you don't need to fry anything, add tomato paste too - but the color.

Did such a borschik. Thanks for the recipe, it turned out delicious and beautiful!
But there is a question. I put everything according to the recipe: meat, beets, etc. and filled it with water. She laid everything raw. Half an hour later I looked at the cartoon, and the noise from the meat was floating at the top. Should I collect it ??? Or what to do ?? It's just that when I cooked borscht on the stove, I always collected the noise with a spoon, but what about the multicooker?

Borshchik delicious

Awesome borscht!
Many thanks to Lola, I didn’t think I could cook such borscht myself, and most importantly, I eat them every day !!!
For this recipe alone, you will not regret buying a multicooker!
The smell and aroma in the apartment lasted at least half a day!
Now is the day when I have to cook borscht for me - this is a holiday that I look forward to!

Oh, happiness! Instead of standing at the stove for 3 hours in 25 minutes. and a three-hour walk with the child was delicious!
I did everything as in the recipe, only I left a handful of grated beets, and at the end I added it for 10 minutes. And look what happened! And aromaaaaaaaaaaaaaat

I never cooked borscht in a slow cooker, I considered it fanaticism in relation to it, the transfer of time to small forms and a violation of the cooking technology of the "correct" hohlyatsky borscht And today it pressed down - a bunch of unforeseen things piled on, and it is necessary to cook dinner for tomorrow. Here and remembered everything, what I read on the forum and put it together.
I cut the pork shoulder into pieces and threw it into the slow cooker on the Stew mode, and quickly chopped cabbage, beetroot, one onion, red fleshy bell pepper and potatoes on the Berner. All this is in such an amount that the vegetables took up the ENTIRE multicooker to the eyeballs, up to the very top of the rice. WITHOUT ADDING liquid, I left everything to stew for about 2 hours and calmly went about her business.The vegetables turned out to be a little crunchy, as I like, and the cabbage did not boil down into a rag, as sometimes happens when you are distracted. The meat, again, is also not boiled, but of a pleasant stewed taste.
Then she quickly fried onions with carrots and fresh tomatoes in a frying pan, transferred all the contents from the multi into a large saucepan, added frying there, diluted with water to the desired condition, salted and pepper, bay leaf there, brought to a boil, held for 5 minutes. over low heat and all Borsch is ready. A huge casserole with surprisingly great taste
Maybe someone else will need a non-laborious way to "extract" large quantities of borscht from a multicooker, which does not require your constant supervision over the order of the bookmark;)

[Lola]

Lola, thanks for the recipe! To tell the truth, it is very strange to cook borscht according to this principle ... In my family, borscht is cooked according to my grandmother's, proven method for years. I throw the cabbage at the very end, as it boils, turn it off, boil the beets in the broth together with the meat until discoloration, I absolutely do not like the "blue" potatoes in the borscht ... My people love it so much ... Do you think the taste is very different from ordinary borscht?
But I will try, all the same, I'll take a chance ... I'll start, perhaps, with the option Zest , may not notice the substitution of the "hohlyatsky" borschik at home ...
And one more question, tell me who cooked, and the potatoes from stewing with tomatoes and lemon juice do not become tough, as if they were raw to taste.

Zest

If you do as in my description, then the difference is almost invisible, and the time savings are huge. The smack of stews and uncooked vegetables may even please. Moreover, I added frying with tomatoes at the very end, without laying it along with all the vegetables and potatoes at once

I don’t know how it will be in Lola’s way, I haven’t tried it.

[Zest]

Zest, Thanks for the quick response!!! And the cabbage is not very soft? Here are miracles, in time, after all, if you cook it on the stove together with potatoes, then what will come of it ...

[Zest]

Zest, Thanks for the quick response!!! And the cabbage is not very soft? Here are miracles, in time, after all, if you cook it on the stove together with potatoes, then what will come of it ...

Nope, the funniest thing is that I threw everything in the process of slicing in layers, to the very top, starting with meat, ending with cabbage, and at the end I got ready-made, but not over-stewed products. The cabbage was a little crunchy, as I like. How the multicooker does it, I am amazed myself

Just keep in mind that cabbage is different. After 1.5 hours from the start of extinguishing, start checking for readiness. Good luck))

[Zest]

Zest, Thank you so much!!! Let's try, very interesting! My husband says that with the advent of this stove he will get fat, it seems!

[Nelya]

Please tell me "dullness", the first courses in the "stewing" mode should boil or not ... I have already spent the first one in the saucepan for 1.5 hours, I open the lid, but it does not gurgle, or it should be like that Thanks in advance

Nelya
I just cooked borscht in the "stewing" mode, of course there was no boiling boiling, but the borscht was boiling ... quietly, evenly, but boiling ... 1.5 hours in the "Stew" mode, and the fragrant borscht was ready!

Thank you very much for the recipe !! Borshchik is really TASTY !!!

Girls (and boys too), and I have adapted to cook this delicious borschik "from back to front".
First, I fry, for this I pour 3 tablespoons of sunflower oil into the MV saucepan, put chopped onions and carrots there and put on the Baking mode for 20 minutes. During this time, I clean and shred all other vegetables and prepare the meat, that is, I cut them into pieces. When the onions and carrots are a little fried, add fresh tomatoes or 2 large tablespoons of tomato paste and one spoonful of adjika to them, pour 1 multi-glass of water and let it boil for another 2-3 minutes. I taste the resulting sauce, add sugar if necessary.
And then all together: pieces of meat, thin beet cubes, potato cubes, chopped cabbage and bell peppers, salt, lavrushka and what else you want.I pour water up to the upper mark and turn on the Extinguishing mode for 2 hours. At the end, add 2-3 cloves of garlic and a large bunch of herbs (parsley, dill, basil) and boil for 2-3 minutes in the Cooking mode for a couple (so as not to sour). That's it, borschik - you can't pull it off by the ears!
Thanks to the author for the recipe.

[Lar4ik]

Lar4ik, and I also adapted the way you do, I really liked it. Only a couple of times the potato turned out to be "glass", so I understand that from the tomato ...

Nope, the funniest thing is that I threw everything in the process of slicing in layers, to the very top, starting with meat, ending with cabbage, and at the end I got ready-made, but not over-stewed products. The cabbage was a little crunchy, as I like. How the multicooker does it, I am amazed myself

I have a little cartoon, should I divide the whole recipe in two, or can I do everything by eye?

As you cook in an ordinary pan - so here - everything is optional and by eye, but taking into account that it does not come out of the pan

cooked borschik, delicious !!!!!!!

wanted to insert a photo ..... for some reason the function is missing

Insert the photo through the Radical

explain to the teapot what a radical is

Peace be with you bakers!
Oksana

🔗

And I cooked borscht in MV. Delicious turned out. Honestly speaking, I didn't expect it. I put everything on stewing (1.5 hours) except for tomato frying. She added it half an hour before the end. The borsch is good! I will expose the photo later.

I don't know why (and so my signature dish comes out well, in a saucepan), but I also decided to adapt the family recipe to CF. True, the frying pan, nevertheless, took part in the process

so, this is for those who love borscht:
1. To make the "spoon stand"
2. So that the potatoes are almost boiled, and other vegetables do not crunch, "quenched", as if from the oven.
3. Vegetarian.
3. Bright, with a decent tomato content.

in general, "real Ukrainian borscht", as they understand it in my family.

if you need proportions, I'll post it, and the process itself looked like this%
1. I put potatoes + water up to the 10 mark (I have an MB of 18) on the "steam cooking" mode for 15 minutes.
2. At this time, I cut into strips and in a frying pan, season the beets in sunflower oil, then a little water + something sour (tomato + 4 pieces of cherry plum in my case, I keep it in the freezer), then the color will not go away. About 10 minutes, just while "steaming".
3. I throw it into the MV, again for 5-7 minutes "steaming" at this time I do the same with carrots, onions - in oil until golden brown, already without water.
4. In MV, carrots + onions, cabbage, tomato juice or pasta, ready-made beans (I cook 1 kg and freeze the unclaimed ones, then use them, and cook raw first until tender, then I start to cook borscht) salt, lavrushka and for 5-10 minutes to the "steam cooking" mode. If necessary, water up to the penultimate mark. I don't need it, my vegetables always double the volume, that is, I put water in about half the pan.
5. In the "Extinguishing" mode for an hour.

I don't add garlic, it's bad with it, and we love borscht on the 2nd day, even more.

[Girls]

Girls.... so I finally got to the borschik in a cartoon, though small Everything turned out wonderful and very tasty, but there is a little one BUT ... I naturally put the meat on the bottom so that it was not big pieces I’ll say, on the contrary, I cut less, then potatoes, and put it for 2 hours or for 1.5 hours, I don’t remember the time, I threw in the cabbage and then made a fry, poured it in and wait ... the time has passed and I started trying ... .. the meat was not enough for some half an hour, probably, for it to become awesome at all, and the potatoes could also sweat during this time, it seems to be boiled, and asks to sit for a little more.
In general, everything is fine ..... the spoon was
My son is fastidious, borscht, you can't force soups to eat, but then I sat down to try, well, I offered him, so he got a taste and asked for more, said that it was very tasty
I didn’t plan borscht for small volumes, but it was necessary to cook urgently, so I decided
I almost forgot to say that I was doing everything late in the evening, I could have left it on heating and then everything would have worked out, but I was afraid that it would absorb this smell, I don’t like to leave it on heating, I can smell a subtle foreign smell, here

And I stewed for an hour and a half, put the soaked beans there, if I allowed it to heat up, so that the beans would finally boil, how long should I hold it? Or should you put it on for 2 hours at once?

Prepared a variation on this borscht - yum-yum
But only my broth was prepared separately and borscht without meat.Plus, I never fry onions, carrots, but added fresh ones.
But next time, I’ll probably do without lemon: the borscht is a little sour, I’ll have a little bit of vinegar in the old fashioned way.

Thanks for the recipe!

And I stewed for an hour and a half, put the soaked beans there, if I allowed it to heat up, so that the beans would finally boil, how long should I hold it?

Girls, maybe out of place. But I harvest young beans. Soft. There is no dacha, so I buy from local grandmothers at the market. And I freeze it. It is cooked exactly as much as potatoes are cooked. That is, I put it in the pan at the same time. And the taste of young beans is another story.

[celfh]

celfh , oh how interesting! and in what form are these young beans sold? I only saw peeled on sale.

[celfh]

celfh , oh how interesting! and in what form are these young beans sold? I only saw peeled on sale.

Go to the bazaar in August. There, the beans are sold by grandmothers, shelled, usually in glasses. Take not dried, but young. It is soft, a trace remains from the nail. Every year we buy in Zhitomir, we take them to Vladimir.

Honestly, I didn't expect it to be SO delicious! I've only had CF for a couple of days, and I can't stop wondering how I lived without it before. If the borscht turned out to be great, then you can not worry about other dishes

I made borscht according to this recipe, thanks to the author.
I use it only the second day, for the first time I cook borscht in it.
So that's what I want to say at the end. Everything is delicious, but next time I will put the garlic at the end of stewing, and not at the beginning. Because the first 30 minutes from the MV there was an amazing aroma of borscht with garlic, and then this aroma was muffled. The garlic is somehow digested and the aroma dissipates. With the usual preparation of borscht on the stove, I give garlic at the end. Here and here I will do the same. I had to add another clove of garlic at the end for flavor. I also added beetroot juice (as the author advised), lavrushka, herbs and turned it on for Slowing. While the husband comes to dinner, let the borschik still sweat like in the oven.
Tasty and tasty, I already love my cartoon.

[LoLa]

LoLa
I cooked borscht according to your recipe, however, I didn't put in garlic and lemon (mine doesn't like such borscht). It turned out delicious. I didn't even have time to take a picture - it was eaten. Thanks for the recipe!

Thank you, great recipe !!!
But I just can't understand why everyone strives to get rich - burgundy borscht color !? It is rather a beetroot that should look like this. We, in Ukraine, boil orange-red borscht - that is, it is the tomatoes that give the color. And it is customary to use beets of the so-called borsch variety - it is white and practically does not color the broth during cooking.

Each district has its own borscht, for example, I like red beets, not white ones, I fry them and throw them away. and pour the tomato at the end and boil it. This is how my grandmother taught me. The color is simply beautiful. And everyone who eats my borscht says - wow! Today I will cook in MV, I will report. I have it for a week, and I'm just starting to get a taste.

Girls, I'm writing a report. I read your recipe yesterday, got up at SIX in the morning, well, I’m just obsessed, my borscht is my strong point, well, here you write this ... I ran and bought beef, I cut it into pieces, I really didn’t put the bone, I was afraid to scratch it, but a new thing, not yet studied. I poured vegetable oil (with a smell), chopped borsch beet there (I regretted it later, I had to put the red one), chopped carrots and onions, all this turned on (I have Liberton) the Fast function, and began to peel the potatoes, chopped cabbage. I put it in MV, poured it with tomato (I chopped 5 tomatoes with a blender), salt, a little sugar and water to a strip. I turned on the SUP function for 1.5 hours. And she left. I came, already the MV turned off. I poured it into a 3-liter pot, boiled it, garlic and herbs. Taste. like in the village with grandmothers. As for me, my borscht on gas tastes better, but ... this one is completely different. And most importantly, I was not wet and tired, I think this is the only way I will cook. I'm starting to love MV.

[juliab]

We, in Ukraine, boil orange-red borscht - that is, it is the tomatoes that give the color.

Where do you have it? juliab, indicate where you are from in your profile.
Overcooked beets give an orange-red color. Many (especially in the south) put it in raw borscht (not fried), and then the color turns out to be "dirty".

And it is customary to use beets of the so-called borsch variety - it is white and practically does not stain the broth when cooked.

That you are misleading everyone. What kind of borscht, and even white?
White beets are sugar beets.
Yes, in the south of Ukraine, by the way, I saw this for the first time, they put in borsch not red beets, but speckled (white and red) beets.

I cook borscht from red beets, and when there is also sugar, it's such a joy. I add it instead of sugar. And borscht turns out to be much tastier than with one red beet.
I don't use tomato either. In the summer-autumn season, fresh tomatoes, and in the winter-spring season, harvested borsch dressing from tomatoes.

The color also depends on the amount of added beets in the borscht. Of course, if you even add half of the pan to your white borscht, all the same, the color will be only from tomatoes, that is, orange.