Borscht in a slow cooker (my version)

Borscht in a slow cooker (my version)

Category: First meal

Ingredients
meat / chicken
potato	3 medium pieces
tomato paste	1 st. l.
bell pepper	1 medium piece
carrot	1 medium piece
bulb onions	1 average piece
cabbage	floor small fork
salt	1 st. l.
beet	0.5 medium piece

Cooking method

• When I first became the proud owner of CF, my lack of experience was a big problem. The instructions are often somehow intricately written. How to adapt your proven gas stove recipes to multicooker recipes is not yet clear. Now, from the height of almost 4 years of experience with CF, I would like to offer beginners a simple and delicious recipe for borscht for almost any model of a multicooker, which cannot fail! But this only applies to conventional multicooker, not pressure cooker!
• Calculation for a 4.5-5L saucepan.
• We take any meat / chicken, it can be frozen immediately from the freezer. In my experience, borscht is most delicious in a broth of 2 types of meat - for example, a piece of chicken (1 thigh) and a small piece of pork, cut into pieces. Add a kartochka cut into small cubes, grated carrots and onion and bell pepper cut into small pieces. You can put 1 medium tomato. If something is missing, you don't have to lie. Fill with water a little less than the maximum mark, plus salt to taste, about 1 tbsp. l.
• We do not do frying of onions / carrots separately, we throw in raw ones. Believe me, the taste is no worse than when we make a roast!
• To speed up the process, I turn on the Steamer mode - it heats up as quickly as possible. As soon as; boil, turn off the Steamer mode and turn on the Soup or Cooking mode (which one has). I have an MV power of 750W, if I fill it with cold water, it boils in 30-40 minutes.
• Can I pour hot water to b? Boil faster (but not boiling water, as the non-stick / ceramic coating may become damaged over time. This should be written in the instructions in your MB). But it is believed that the broth will be tastier if the meat is filled with cold water.
• My Soup / Cooking mode is 40 minutes by default, that is, it boils for 40 minutes and boils for 40 minutes. After that, we throw in chopped cabbage, raw beets, tomato paste, a couple of bay leaves, any spices if desired. You can add garlic, herbs. I put the Steamer mode again. I have a default of 10 minutes. When it beeps, I turn it off. All! Bon Appetit!

Time for preparing:

1h30m

Cooking program:

Soup or Cooking

Note

I have an electric dryer, so I throw dried carrots, onions, peppers at the beginning of cooking.
Very comfortably!

[Svetlana]

Svetlana, You have ordinary cabbage soup. How do you cook borscht?

I did not find beets in the list of ingredients, and only at the very end of the recipe is there a mention that it should be put. And it looks like it's not in the finished soup either. For some reason, the color is like that of ordinary cabbage soup, although tomato paste is present. Why is that?

Tell the knowledgeable. and with such a bookmark of products, where does the foam go from the broth?
Yesterday I cooked cabbage soup just in a saucepan on beef, I removed so much of this foam (beeeee).

[Svetlana]

Svetlana, in fact, a useful recipe from a CF user with the experience of My CF for a year already, but I'm not going to dare to borscht in it.

Could you please clarify about pressure relief or steam bleeding between stages ... How to open the lid?

And yes, what do you do with foam noise? The photo shows a very transparent beautiful borschik

[Svetlenki]

Svetlenki, Sveta, this recipe is for a simple multicooker, it doesn't gain pressure, that's why it's cooked for so long and you don't need to drain anything, just open the lid :))

[lana light]

lana light,
My dad, at the dacha, also throws all the vegetables at once, in order to save time.
Put on SOUP / STEW, for 1.5 hours.
And at the end he puts a bag of chicken soup, a bouillon cube, canned meat, or a can of saury, so a borer is ready for a busy person.
Multicooker is usually bought by busy people who have no time, or are not a priority to remove foam with a slotted spoon.
And the doctor had forbidden him meat and frying for a long time.
By the way, carrots dried in his oven are really tastier and more aromatic than fried in oil.

[lana light]

lana light, Svetlana Your recipe is not at all for any multicooker. Multicooker with induction and pressure cooker function is prepared in a completely different way. Your recipe for the easiest multicooker. And ... yes, it's still SHI ...
And as a rule, never cook 4-5 liters of soup in 5 liter multavarks, only 3, do not mislead people. Write a model for your multicooker.

Added Wednesday 28 September 2016 01:28 PM

Svetlenki, in vain you do not cook borscht, it turns out very well. Only first you need to cook a good broth, and then season and make borscht.

[kil]

kil, Irina, so I hoped that I would start cooking with this recipe ... but it turns out that I have a different MV ... Eh ...

Only first you need to cook a good broth

It was this very moment that always bothered me - how to cook a good muddy broth in MV.

In any multicooker you can cook rich broth and delicious cabbage soup and borscht, and much, much more! It doesn't matter which model of the multicooker. The main thing is to correctly apply the modes when cooking. And I cook cabbage soup and borscht with pre-frying vegetables! Tastier than loading everything and turning on the multicooker on the "Soup" program. However, everyone has their own tastes and preferences when cooking.

It's strange, I kind of added beets to the ingredients when I wrote the recipe ...
As for the MB - yes, I did not think to prescribe that the recipe is for just a multicooker, and not a pressure cooker. For me, a multivarker is a multicooker, and with pressure cooker mode, a multicooker-pressure cooker. Described specifically for simple MV, without pressure gain
In the photo, borscht, to which I did not add tomato paste, it somehow ended imperceptibly and put dried tomatoes in its place. She gave the desired sourness, but the color - yes, not red!
In our family, it is customary to consider a dish that I described as borscht, and cabbage soup is when it is cooked with sauerkraut. How many people, so many opinions ...
I never take off the foam, it still mostly remains on the sides of the saucepan, the broth is never cloudy. Someone catches all the foam down to the smallest particles, I don't bother about that. Again, all the hostesses have their own opinion on this issue, I fit as I like best. In this recipe I would like to give basic recommendations and proportions for those who are still from CF to "you". Based on my recipe, you can change the ingredients further, according to your taste. For example, someone still wants to make a frying separately, because it tastes better for him. And for me personally, my way - without frying - is ideal, without unnecessary problems and tastes as tasty as with frying And it will be more useful ... Although, of course, everyone decides for himself
As for the fact that I misled someone about the volume of borscht - you probably just read it inattentively - in the recipe I wrote "Calculation for 4.5-5l saucepan", not 4.5-5l borscht. Of course, the volume of soup / borscht will never be equal to the volume of the Multicooker pan, this is also written in the instructions
Girls' don't fight! I'm just a fan of multicooker and I want to help beginners get used to it! I well remember my confusion when I just got this wonderful saucepan - how can I get used to it? ...

My MV is already a year old, but I can't make up my mind for borscht.

Could you please clarify about pressure relief or steam bleeding between stages ... How to open the lid?

Look at my borscht in a pressure cooker, can it help https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145272.0

[BORSCH in a multicooker ... (my version)]

and I want to help beginners get used to it! I remember well my confusion

Here, I didn't want to interfere with your recipes, I honestly didn't want to

Sveta, now those who want to master the multicooker will be confused We are confused in the names of devices
By declaring "I want to help", you take responsibility for what you write, what you offer, how you explain, and so on ... so that you do not write in the comments later "not enough pasta, not enough ... could not ..."
When you give a master class, you want to TEACH US to cook, you need to prepare for this in advance, select all the ingredients so that everything is enough.
It is necessary to clearly explain what, how and why it is necessary to cook in this way, what is the reason, and not to think out along the way to make ends meet in the recipe and pull comments and the principle of preparation by the ears

Now the army of borscht lovers will still catch up, and a dump will begin "they don't cook borscht like that."
I'm already tired of reading recipes called "chic, beautiful, most correct, Ukrainian, most delicious" and the like ...
Who is chic and tasty for? Only for you personally and your family - for the rest, all chic recipes can be read in the topic No i didn't like it

Take the name of the recipe seriously, call it succinctly - and we will judge for ourselves whether borscht will be just as gorgeous and tasty for us.
If this is BORSCH, which is prepared on the forum in every family and everywhere according to their family recipes, then name it at least BORSCH in a multicooker ... (my version)

Sorry, I didn't want to offend anyone
But, for some reason, there are a lot of such recipes, especially recently

[Admin]

Admin, +1

[Admin]

Admin, +1

and +1 more

+100500

Borscht in a slow cooker for "beginners"

And borscht is not visible. I see cabbage soup.

[Admin]

Admin, +1

+ a lot

[Svetlana]

Svetlana, do you really think that using multicooker for so many years no one has made borscht in them? You have it for 4 years, and I have been using it for 8 years. Simply, before uploading a recipe, you can look at the search options for the laid out recipes. I've been cooking borscht for all 8 years, but I didn't post it, because there are enough recipes without me.
Here for every taste and in different cartoon characters.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=203836.0

[Lana's light]

Lana's light, this is not borsch, this is a soup "A la Borsch" !!!

[Tatiana Admin]

Girls, I want to support the author.

Yes of course, Tatiana Admin gave reasoned recommendations on how to post recipes correctly for the future, but why should everyone come and put plus signs - and so everything is clear to the author.

Tell the knowledgeable. and with such a bookmark of products, where does the foam go from the broth?
Yesterday I cooked cabbage soup just in a saucepan on beef, I removed so much of this foam (beeeee).

Vika, my dad has long been recommended by the doctor to first boil the meat in a little water, for about 10 minutes, then drain this water with foam and wash the meat. We do so, BEFORE bookmarking for boiling in a multicooker.
Then a very small amount of foam just sticks to the walls and the broth is clean. In Redmond 10, 11, 70, 01 and 02 it is so, I will not say about other models.

first boil the meat in a small amount of water for 10 minutes, then drain this water with foam and wash the meat

I do this too, then I cook the broth (in a slow cooker), filter it (it may contain small bones) and only then put the vegetables. And yet - if you like cabbage crunching in borscht, put it in a slow cooker about half an hour before the end of the program.

The broth can be drained, or you can use special napkins to collect foam from the broth. There are some on sale. But, more often than not, I rinse the meat, as mentioned above, and fill it with new water.

There is nothing to add to what Roma-Tanya said! I put everything on the shelves correctly and professionally! We must learn from her to cook for beginners, and not read the "opuses" of the ignorant profane! I never drain the first broth, I just soak the meat in water overnight. I rinse thoroughly under running water from the tap and put it in the multicooker-pressure cooker pan. No foam at all! Well, whoever drains the first water (according to the testimony of the attending physician) let it drain.

Admin: Week of rest.

[velli]

velli, well, why are you so sharp, not good. The author of the topic had the best wish, and you call a stranger.

[Girls]

Girls, let's stop!
I think the author understood everything, and her next recipes will be issued in a new way
And I do not even doubt that Sveta posted her recipe with good intentions, and each of us has mistakes.

[velli]

velli, so you practically called a person, and you yourself give advice on steeping meat. He's just as ignorant and profane. Have you thought about that? Neither culinary experts nor nutritionists recommend steeping meat, only draining the first broth. You can't be so categorical in terms. You can only make remarks on the merits, suggest, as did Tanya-Admin.

[Tatiana Admin]

Girls, I want to support the author.

Yes of course, Tatiana Admin gave reasoned recommendations on how to post recipes correctly for the future, but why should everyone come and put plus signs - and so everything is clear to the author.

I join! and I was very surprised by the harsh statements of some girls, the forum has established itself as very friendly, let's value this status.

Regarding the broth: it is also customary for us to drain the first water, boil the chicken for 3 minutes, pork / beef up to 5 minutes, the broth turns out to be clean, transparent, smells good, well, and of course we don't forget about the onion.

I join! and I was very surprised by the harsh statements of some girls, the forum has established itself as very friendly, let's value this status.

I join too!
I was surprised by these advantages +++ after the Post of Tanya-Admin .... If I'm not interested in the recipe, I pass by in silence. To "criticize" there are Moderators here. We can only mildly express our disagreement and DELICATELY bring our version of the dish's performance.
And again: each of us in life is in some way a Profane, and in something else Doca.

And again: each of us in life is in some way a Profane, and in something else Doca.

Rita, the fact of the matter is that often people misjudge themselves and consider themselves Doka in matters in which, in essence (from the outside view), are Profane. Alas, all the time ...

Girls, I want to support the author.

and me too.

Maybe you need something softer? For my sister, everything with cabbage was borscht. She lived in Transnistria.

Profane. Alas, all the time ...

Agree! Then come on, treats with humor, because we are not developing the Newest Military Weapons here ... But we are just cooking. And life will put "people who wrongly assess themselves" in their place, and we will spend less and less nerves! And in the morning we will smile early, and not argue ...

[mamusi]

mamusi,

[brendabaker]

brendabaker, and what did you write this for? The topic seems to be about borscht ...

[svetta]

svetta,

Vika, my dad has long been recommended by the doctor to first boil the meat in a little water, for about 10 minutes, then drain this water with foam and wash the meat. We do so, BEFORE bookmarking for boiling in a multicooker.
Then a very small amount of foam just sticks to the walls and the broth is clean. In Redmond 10, 11, 70, 01 and 02 it is so, I will not say about other models.

[Tusya Tasya]

Tusya Tasya, Thank you.
My dad is also 84, he is also active and works in the country, but not a driver even once. He cooks himself. And I never drained the first water from the broth, like me. Eats sooo much salt, drinks 100-150g of vodka every day, has a clear mind, working capacity, rarely gets sick and colds ... Probably, longevity and health do not depend on draining meat.

Virgo, you will not believe, but this recipe is also borsch. They, borscht, are very different, even without cabbage. In Domostroy there is such a recipe, tomorrow I will throw the link. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=147078.0
On discussions - it seems that no one offends anyone. And if the author has posted it for everyone to see, you need to be able to explain your actions.

Diabetes can naturally start soon from insincere sugary-syrupy fasting!

Sveta, I also never drain the first water (I don't even collect the foam). Health, of course, strongly depends on our behavior and nutrition. But it also very much depends on the innate "abilities" and the safety margin of the organism. But with this we are on a different topic

I agree, I am removing from the topic everything that does not apply to borscht.

[Oksana]

Oksana, my dad worked until he was 75, and until he was 50, he worked as a radio installer at a military plant. I agree that foundry is more harmful, my husband is a foundry.
But really, this is not a topic where it should be discussed. M health and many years to your dad, just like mine!

My mother-in-law is very concerned about her health, she is already 88 - she constantly drains the first water!

I also drain the first water from the jellied meat ...

When it hit 50, and wisdom came, the first water also began to drain .... How many housewives, so many borscht recipes. If you have beets, then this is borscht. This is why I am only reading ...

I also drain the first water from the jellied meat ...

And me too

If you have beets, then this is borscht.

No, if there is beetroot + cabbage, then borsch, and if just beets, then this is beetroot.

Now tell me how I can drain the first broth if I cook the broth in a quick maker

Yeah, let it boil in an ordinary saucepan, and then in a short time.