Borscht delicious in a Panasonic multicooker

[Tanyusha]

And the taste of young beans is another story.

Oh, Tanyusha, that's for sure. In one word - a song.
I try to freeze such young beans in portions.
And even ice cream, it tastes much better than the "old" one.

I'm also used to the borscht being burgundy.

To preserve the color, I carcass vegetables in the presence of acid (the tomatoes are fresh now and a little lemon juice) and one more small subtlety. I don't know who is used to it, but my vegetables are stewed separately in a large saucepan: onions, carrots, beets, cabbage, tomatoes. There is also a little lemon juice and sugar. In winter, tomatoes are replaced with tomato paste. But if I take three medium beets in a large saucepan (I like thick borscht), then I do not grind one of them before putting it in a saucepan, but cut the peeled one in half and carcass in this form. Then, when the vegetables are transferred to the broth, we fish out these halves and put them on a plate. Before turning off the borscht, three of them on a coarse grater and into a saucepan. The color is practically not lost anyway, and when such beets are added, it turns out to be generally excellent.

My grandmother just threw red beets into borscht, but together with meat. And in the frying I added "beet kvass" and beets (beet) from this kvass. Maybe, of course, I'm already confusing what, but there were often two types of beets in borscht - the one that was cooked with meat and the one that was stewed ... This is, apparently, who is already used to something ... And she has a tomato "fruit drink" was called ... It was twisted through a meat grinder with pulp, boiled, and then it was kept in bottles closed with a "rag with salt" ... Borscht tastes better than that - I don't remember anything ...

To preserve the color, I carcass vegetables in the presence of acid (the tomatoes are fresh now and a little lemon juice) and one more small subtlety.

Everything is correct. Beet color is retained if acid is present. Tomatoes contain this acid and it is exactly enough to preserve the color of the beets.

I don't know who is used to it, but my vegetables are stewed separately in a large saucepan: onions, carrots, beets, cabbage, tomatoes. There is also a little lemon juice and sugar.

I have the same stew in a skillet under the lid.
First I fry onions, carrots. Then I add the red beets. If there is sugar, then I also add. When all this is fried, pour in grated tomatoes (or from a can) and leave to stew.
I don't like cabbage stewed in borscht. I like it when it is a little crunchy and not soft.

My grandmother just threw red beets into borscht, but together with meat. And in the frying I added "beet kvass" and beets (beet) from this kvass. Maybe, of course, I'm already confusing what, but there were often two types of beets in borscht - the one that was cooked with meat and the one that was stewed ...

I don't even know ... There is a lot of acid in kvass beets, and in order for the borscht to be soft, you need to cook it for a very long time.
I used to make beet kvass, but it was the kvass itself that I poured into the borsch.
Yes .... in fact, borscht made from beet kvass is much tastier.
Maybe you noticed that in public catering before, and even now, for example, in hospitals, borscht is burgundy. So one aged cook admitted that they put boiled beets in borscht. Therefore, the color is so vigorous. How ...

Girls, advise how to keep the color of the beets without frying. I don't like frying, I cook all soups without it.

So I'm saying that I don't remember exactly. That there was kvass, I remember ... and a buryachok ... how she cooked it ...
It is necessary to put beet kvass, at least try a jar ...

[Ir]

Girls, tell me how to keep the color of the beets without frying.I don't like frying, I cook all soups without it.

If you add raw beets to borscht, then all the color will go into water. And the liquid itself, if the beets are digested, will be orange.

I wrote in a previous post. Here's the answer:

Maybe you noticed that in public catering before, and even now, for example, in hospitals, borscht is burgundy. So one aged cook admitted that they put boiled beets in borscht. Therefore, the color is so vigorous. How ...

It is necessary to put beet kvass, at least try a jar ...

Ir, and you have a sugar beet for kvass?

I somehow didn't react to boiled beets: girl_red: Thanks for the advice, I'll try to cook it.

At the moment, Ent to me in the pantry, the mouse died of anger. There are only onions and garlic ... Tomorrow we'll rush to the market. The husband has already fixed the car. And I just read books "about food" that I brought from Ukraine ... I'll joke that little buryachok tomorrow ... I read about borshchik here - it just smelled ...

And at ns, too, all friends and relatives cook borscht only from white-pink beets .... even though we are not in the south ... but in the east ... When she lived in Crimea, they also cooked from it ... and red only for vinaigrette and bought salads

And here nouuu, white and pink ... Eh, we need to grab a bag from Ukraine ... Customs would be vmerla ...

Girls, tell me how to keep the color of the beets without frying. I don't like frying, I cook all soups without it.

Boil the beets, then stick them in strips and throw them at the end.

And I bake the beets in a micron, then grate them and add them to the borscht 10 minutes before they are ready. And the kindergarten cook said that peeled beets are cooked whole, and at the end they are grated. Option 1 is more convenient for me

Girls, tell me how to keep the color of the beets without frying. I don't like frying, I cook all soups without it.

Simmer in the presence of acid: from tomatoes or lemon. I wrote above that I stew vegetables. So I literally stew them and never fry anything. A little oil in a saucepan, then put the chopped vegetables in it, add salt, they will immediately give juice and simmer over low heat.

And here nouuu, white and pink ... Eh, we need to grab a bag from Ukraine ... Customs would be vmerla ...

How not? You're just looking in the wrong place :). Shaft in the markets of the Krasnodar Territory. You just have to ask - salad or borsch.

Gee, the Sochi market is different .... Tomorrow I will go around the neighborhood, I will report ... Right there the Caucasian borshchik people do not cook much ... And the Kuban or Ukrainian borscht is not a national dish here. Well, as a last resort, you can pinch a little from Krasnodar (from prYntsYpashob bulo) ...

A very wonderful recipe. Every hostess will, of course. adapting to the tastes of the family and the skills of their mule. I have Orion, an analogue of the Italians. Made according to the recipe. just didn't add lemon. I added lecho, and boiled the grated beets and poured it all over with this beet broth. I used frozen cherry tomatoes. Extinguished software for 2 hours. I liked it very much. I will do it. THANK YOU!

Yesterday I made a borschik (I didn't want to do nuance separately), just gorgeous! did it on perfected 57. I put on the "slow cooking" mode (the set time is 2 hours)! thought cabbage in rags to turn borschik was a success! thanks for the recipe !!!

I understand that everyone cooks borscht without lard?

I understand that everyone cooks borscht without lard?

Fresh or old lard?

I, personally, make frying from fresh bacon. True, I consider fresh lard, which could have been frozen, but no more than 3 months.

I don’t fry on fresh lard, because I don’t like fatty borscht. My mother-in-law, on the contrary, likes to have fat in a saucepan that is two fingers thick. True, I still don't like boiled bacon.
And I can grind borscht with an old drop at the end.

I can crush borscht with an old drop at the end.

I do this extremely rarely, but always with garlic, and only if the borscht is without meat. I have nothing to grow old here, some kind of "fibrous" bacon on the market, and what we bring from vacation does not live up to old age:

but what we bring from vacation does not live to old age:

It does not live to old age with me either. I hide a small piece from my men.
And I have enough of it for a long time .... And I also add old bacon to borscht not all the time, but only sometimes.

And I, girls, cannot live without fat at all. And then somewhere else in medical articles I read that a person should, well, just like a medicine, eat a daily amount of fat equal to 1 g per person's weight. And the older a person is, the more useful it is. This is the theory I even brought under my weakness for fat.
In order not to gain weight, I do not eat bread and sweets and sugar. Therefore, I learned to eat bacon without bread, just spreading it with mustard. And not in pieces, but in pieces. Every Saturday at the market I buy fresh lard.
I understand and know that fried bacon is not healthy. BUT I also love.

Thank you all for the decisions regarding this borscht.
Cooked in a Panasonic multicooker.
Baking mode for frying for 20 minutes, stewing mode for 1.5 hours.
In 10 minutes, I added ½ chopped boiled beets, drenched in boiling water.
I added garlic 1 minute before turning it off.
Color - judge for yourself. Lean borscht, no meat.

Borscht color without added juice


Beet juice itself

On the stove, usually the meat is cooked in a saucepan and then all the vegetables are added. And then it turns out the broth does not need to be cooked? We generally do it for a child using 3rd water. How to be in a multicooker? Is the meat just stewing?

then you need to do it on the stove - drain 2 times. and then already put the meat with everything else in the CF.

I live in the North-West of Russia and we have only red beets. For a beautiful color of borscht, I make paint from the cleanings by carefully exhausting the beets, that is, I put the cleanings in a mug and fill them with diluted lemon juice or apple cider vinegar. While the borscht is boiling, the acid takes away the dye, which I add to the borscht at the very end of cooking. First, I prepare all the vegetables: mine, cut, rub, chop. I start by sautéing the onions. I put each next vegetable at intervals of 5 minutes (onions, carrots, beets, tomato paste). Meat, potatoes and cabbage are laid at the same time, everything is filled with water. I cook on the "Soup" mode for 1.5 hours.

: hi: Hello, I was presented with a Philips HD3025 / 03 multicooker, and the recipe book was not included. I'm in a panic. There are only two modes of rice and porridge. And somewhere I heard that you can cook meat and pies in all multicooker. Tell me please. I did not find any recipes for this particular model

How much of what?

I have a 4-liter saucepan in a slow cooker First, grate 2-3 small beets, a couple of onions, carrots, meat in pieces - 200 grams, no more need for frying, adding a little sunflower or olive oil. Fried - stewed, cabbage 400 grams, 3-4 small potatoes. all together in a saucepan and simmer for 1.5 hours. do not forget to add water and salt, spices.

And I sautéed the onions and carrots for 7-8 minutes, then added the chopped meat and continued to fry for another 10 minutes.
Added a few slices of bacon and bacon
then laid out in layers:
Shredded cabbage (half of what is prepared)
Grated beets
Tomatoes
Shredded cabbage (second half)
Potatoes
Finely chopped garlic clove
A little sugar
Spices and salt to taste (bay leaf, dill, parsley,
Seasoning For Borscht (I brought a spicy one from Abkhazia) and a Mix of Peppers - 1 pinch each, at the tip of a knife

I poured water 1-2 cm above the food and closed the lid and valve.
Multi-mode for 30 min.

Delicious!!! and the color is good (put tomatoes on the beets as described above)
But on the trail. day the color faded. I will try adding a handful of grated beets 5-10 minutes before cooking.



My husband didn’t believe that it’s possible to cook awesome borscht so quickly - they say that everything is not right .. there will be no broth ...
(I have been in the kitchen for 3 weeks since the purchase of the multi-pressure cooker)
6 liters ate in 2 days !!! The mother-in-law was treated to it and was delighted! And she is a cook with great experience.

Yura Okamoto, a Russian language teacher at Osaka University, talked about his grandmother, who taught her neighbors to cook borsch.
She said: borscht should be given

And here it is so delicious. And without unnecessary eroticism.

I also cook borscht like Lola, but I put in cabbage half an hour before the end of the program. It then turns out a little with a crunch. The deliciousness is incredible.

I have a small 3L slow cooker MYSTERI-1018. So there in the recipe book I found a recipe for borscht. I first read the recipe, but I didn't dare to cook it (somehow everything is put into a bowl in layers, poured and cooked). I cook differently, and cooked in my own way. And then I accidentally came across your recipe, according to which many cooked borscht and is very tasty. She took out a recipe book and compared the cooking method. Both recipes are one to one, even the reference to the "correct" color is the same. I also wanted to cook such a borschik! Only the amount of all the ingredients is not indicated in it, I will think how much and what to take in grams for 3x. l. saucepans. All my multi-pressure cookers have been pushed aside, and this one is working for them: fries, cooks, bakes! And she cooks delicious soups and cabbage soup, now let me cook borscht like in a book, in your opinion!