Borscht in a slow cooker (my version)

[Olga]

Olga, All the charm and convenience of cooking on speed slugs, then, as I think, will be lost, and foam does not form in them.

Added Thursday, September 29, 2016 01:48 PM

Irriska1963And what kind of wipes for collecting foam?

[OlgaGera]

OlgaGera, I also have a multicooker-pressure cooker, I take out the pan from the multicooker, pour the first broth into the sink and rinse the meat with running water. And then I put it back in place and continue to cook. By the way, I bring the first broth to a boil in the frying mode with the lid open, because I also have induction for this only takes 10 minutes. And the foam is formed, it just then goes in rags into the broth.

And nobody is looking for easy ways. ... ... ... ... Almost all manufacturers of cartoon characters write that everything should be abandoned at once and it will be happy. Therefore, everyone adapts as best he can.

In general, they did this when cooking in cast iron in a Russian oven.

[Mirabel]

Mirabel, can be collected with an ordinary paper towel, but given that our meat is incomprehensible with what can be stuffed, and especially chickens, I prefer to drain, and the excess fat is drained too.

[Irina]

Yes, I do not argue, about the fact that it is better to drain the first water, I myself also do this sometimes, and sometimes I am lazy and catch the foam and Irinacollecting her surplus boom with a towel
It's time for the author to ask for forgiveness, because they turned her topic into an educational program for cooking borscht and broth

We apologize for the flood.

You just have to remember to thank ... for the interesting topic and borscht!

turned her theme into an educational program for cooking borscht and broth

... And the theme is now called "Borscht in a slow cooker (my version)".
So everyone is writing their versions ... strictly on the topic!

In general, they did this when cooking in cast iron in a Russian oven.

Here!
And I cooked in cast iron in a Russian oven until it was taken apart.
Nobody leaked anything!
They cooked every day, which is also important.
And if you merge, then the whole chip will be lost. My borscht is ready in 40 minutes. And then there's the pot to get dirty
I will cook like in a Russian oven, without draining anything.
By the way, where did the draining of the first broth come from? From corned beef. I don't cook corned beef.

By the way, where did the draining of the first broth come from?

From the unaesthetic kind of heat-denatured protein ...

From an unaesthetic look

Pour boiling water over the meat and cook.
The protein will fold outward.
The meat will be delicious, but the broth will be so-so.
If you want a delicious broth - fill it with cold water, you need delicious boiled meat - fill it with boiling water.
We get different dishes from one piece

It all came from some kind of health program. Like, meat is stuffed with antibiotics and chlorine, so it's better to drain the first water.

My neighbor always poured out the first broth, I studied at school.
So she told me about the corned beef. What kind of beast I did not know then.

from some health program

ooo, from the series we treat ourselves Harmful transmissions. And why honey institutes then ...

And if you merge, then the whole chip will be lost.

In-in and I about the same !!! Fig dances with tambourines (forgive my language), if you look at a cartoon soon and want to throw everything there, close the lid and forget ... The most I think is reasonable for a soon-multi - fry before pouring liquid - it can be ...

And my frying in the head is not super-duper fast (so that the first broth can be drained without relieving pressure) ... if only with the lid closed, which means you have to stand and control so that the noise does not run away ...

But I will carefully listen to the discussion, who does how. Experience is priceless

To the author - thanks for the recipe

When there were no harmful transmissions, doctors recommended hated broths to some patients. This is where it was necessary to drain, but not immediately after boiling, but somewhere in the middle of cooking. And immediately after boiling, especially scrupulous housewives are poured, to whom it seems that the smallest flakes of foam can be seen in the borscht. In an old cookery book, as a child, I read that "if you have not washed the meat well, then the foam must be collected very carefully." That's the whole secret - for reassurance.
In a pressure cooker, it is quite possible to do as you want. And drain the first broth too. No need to keep watch. I closed it, set the time for one minute. The pressure then blew off or waited until it falls by itself. I poured it, rinsed it out if desired, poured it again - and then out of habit, at least all at once, at least in turn.
But the recipe for borscht in a slow cooker. So with pressure cookers you need to get over to pressure cooking topics.

[OlgaGera]

OlgaGera, Duc doctors and broadcast.

As they say, there are as many borscht recipes as there are users. The man asked the opinion - whoever wanted to answered, but as in the cartoon "guys, let's live together."

do not read the "opuses" of ignorant profane

And do not rip off your bad morning mood on the forum. And if someone's opinion does not coincide with yours, this does not mean that it is wrong.

Can the author still indicate the model of his multicooker, because in Redmond 10 we cook for SOUP, in Redmond 01 and 02 for BABY FOOD., And in Philips 3060 for OMLET 90 ℃, or for porridge
Each model of a multicooker has its own nuances and it seems to me not entirely correct to give advice on everyone, it is annoying and distrustful.
Therefore, such harsh comments

ignorant profane

Week of rest.

I myself do not know how to write and compose recipes, although there is a great desire to convey my ideas to devoules.
I liked this recipe because it is alive and well. Like the fact that if there is nothing, then we will manage. For example, everything suits me.
I'm still that beginner culinary specialist, so I will gladly take everything into account.
Well, in general, yes, this forum is valuable because it is famous for good advice.
As I think of something myself, I'm afraid that a lot of fun will fall on me.
Svetochka, thanks! I will definitely try!

True, some girls pounced on the author, because there are many of us and still each cooks in its own way, although there will be one and the same model of a multicooker. For example, in Redmond 02 I cook first courses not on baby food, as it was written earlier, but on the soup / stewing program. If you don't like the recipe, you can just smile and walk by, and not write negative. And we will have a reminder lesson, before creating a new recipe, to see if this is already on the list.

but I liked the principle of this recipe - thanks to the author! to be honest, I did not understand at all why such a heated discussion turned out here ..)))

I always fryed in a pressure cooker first, then I added everything else and cooked, now I’ll try to just make the broth and put everything in at the same time - I think that it will turn out much more useful, this option did not occur to me myself .. so thanks for the idea !! !

[kavmins]

kavmins,
I also add dried vegetables to cabbage soup instead of frying, especially in early spring.
And in a saucepan and a slow cooker.
The taste is different, but you can get used to it.

Added on Friday 30 Sep 2016 03:41 PM

lana light,

My slow cooker comes with a recipe book for beginners to master.

[lana light]

lana lightLet me be showered with slippers, but I also cook borscht like that and call it "borscht" and it is tasty and dietary and everyone likes it! Although it is popularly accepted with frying, it is also delicious! So let the author not be offended by evil aunts, they see this malice of age ...

My slow cooker comes with a recipe book for beginners to learn.

: oops: I haven't read a single page. So the new ones lie

She cooked many varieties of borscht. And with meat, and without meat. But always without potatoes. And with fried, and boiled beets, with vinegar, and lemon, and they were all borscht

I cook cabbage soup with potatoes.

[OlgaGera]

OlgaGera,
My dad does not bother either, he puts everything that is on the grill and eats fresh, hot and practically without his participation.
Me too when I need to free up my time.
By the way, the variant from the recipe book has been tested several times, it is quite decent, only we cook for 1.5 hours.

[Oksana]

Oksana, I just bother. And not just put everything in a row, but collect borscht. To make it tasty and beautiful.
Cartoon helps me, e-mail is cheaper for me. Just the experience of cooking in cast iron in a Russian stove

It’s a strange pattern - no recipe causes such lively discussions!

And everyone - it is worth looking at in the search engine "Borscht" on the forum - deliciously drop dead.

It’s a strange pattern - no recipe causes such lively discussions!

And everyone - it is worth looking at in the search engine "Borscht" on the forum - deliciously drop dead.

Yes, yes ... Probably still only pilaf can compete in liveliness and intensity of discussions

Yes, I, too, already realized that I started to exhibit my recipes from the wrong topic, it was necessary after all from cereals in MV for beginners, as I had planned at first. But there were no pictures of different cereals, I decided to take a picture of the porridge in an assortment while cooking and then lay it out in bulk. I have such a notebook with proven recipes, and so there in one place all the cereals / proportions are painted under MV, I'm sure it will be interesting for beginners. But I wanted to quickly put something on the site, and then I just made borscht, and took a picture. It turned out that I was doing everything wrong and in general it was not even borscht.
I was very upset at first, but it's still a very friendly site! Girls and boys, thanks to everyone who supported me
By the way, what is the difference between borscht and cabbage soup? I used to think that cabbage soup is the same borscht, only with sauerkraut ...

All the same, it was necessary with cereals in MV for beginners, as planned at first. But there were no pictures of different cereals, I decided to take a picture of the porridge in the assortment while cooking and then lay it out in bulk.

Svetlana, the fact is that each MB model has its own cooking characteristics. Of course, the recipes for the same dish from different manufacturers of kitchen appliances are very similar. For example, porridge. Many people buy their first slow cooker precisely because of porridge. And if a "beginner" is in the full sense of the word (and not a hostess mastering the 5th MV), then the first thing to do is to read the instructions.

Yes, and also, this forum has already accumulated a very solid experience in the preparation of traditional dishes. Before uploading your version, please read these recipes. Then don't get negative in your posts.

By the way, what is the difference between borscht and cabbage soup? I used to think that cabbage soup is the same borscht, only with sauerkraut ...

Svetik, I also thought so throughout the whole zhist (well, they don't put beets in cabbage soup yet) ... Until the discussion began in your borscht.

So your recipe was right on time!

I'll wait and listen to what smart people have to say

that cabbage soup is the same borscht, only with sauerkraut ...

As I was told that the difference between real borscht and the one that is cooked by the Kursk residents (in Kursk), real borscht is sauerkraut. So with sauerkraut - also borscht

Look here the recipe for BORSCH - from the book of I. Lazerson, the recipe is taken according to GOST

Borsch dressing - preparing for future use! (Admin)

We touched on the topic, now the whole forum will pull up with its recipes, tips, national and regional customs, and everywhere there will be BORSCHI, and everyone will be RIGHT!

Borsch is always with beets (beetroot), and without cabbage soup. All other options take place.

[lana light]

lana light, Sveta, here we also believe that cabbage soup is made from sauerkraut, and more often we cook cabbage soup with the addition of millet - this is already cabbage - very tasty!

the first thing to do is read the instructions
So the problem is that the instructions contain few recipes, and even those are not always applicable in everyday life, such as salmon terrine with avocado sauce ... I am a newbie only by registering on the site, and I have been living on the site for the fourth year already, and the multicooker is already the fourth in a row, so there is some experience. And I want to support those who just bought their first MV and do not know where to run in the first place
For example, there are recipes for individual cereals on the site, I want to bring them together in one pile in one topic, as I talked about dried vegetables in Isidri today. So it seems to me much more convenient for someone who is just mastering some kind of kitchen technique. Cooking / soup / porridge modes are probably in any, even the simplest, MV. From here you have to dance

as I told today about dried vegetables in Isidri.

And you sincerely think that before you on this forum, nobody wrote about drying vegetables in Isidri (and not only in Isidri, but also in other dryers)?

I will repeat my advice

Before uploading your version, please read these recipes.

For example, take a look HERE

let the author not be offended by evil aunts, they see this malice of age

A week.

Girls, please tell me how to cook borscht in a pressure cooker correctly? I have something that does not work out too boiled vegetables and borscht turns out to be discolored. The Ourson multicooker-pressure cooker.

Red borsch with pork ribs in Oursson pressure cooker (Admin)

All recipes for Orsusha are here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=544.0

[lana light]

lana light,
If you want to do a useful thing, then it is better to write only about the model that you are using now, indicating its name, someone who has a similar one, he will find your recipes, someone who is not at all like that will pass by .. IMHO, of course.

[lana light]

lana light,
If you want to do a useful thing, then it is better to write only about the model that you are using now, indicating its name, someone who has a similar one, he will find your recipes, someone who is not at all like that will pass by .. IMHO, of course.

So the fact of the matter is that this recipe can be prepared in any non-pressure cooking MB! After all, everywhere there is a soup or cooking mode! We use proportions, recalculate to our volume if necessary and prepare. I don’t insist that my recipe is the only correct recipe! I just wrote how to cook borscht without additional body movements, the principles of cooking ... And for some reason everyone saw only cons - that it is without frying, that I do not remove the foam, that in the photo the borscht is not with tomato paste

Oh well .... Eight thanks for the recipe ... Are these cons !!! Let's move on !!!

[Svetlana]

Svetlana, I asked you about the foam, completely without criticism, I just wanted to find out, is it, in principle, somehow formed with your method or is it not visible?
I have never cooked borscht in cartoons, I want to start with yours.

[Svetlana]

Svetlana, I asked you about the foam, completely without criticism, I just wanted to find out, is it, in principle, somehow formed with your method or is it not visible?

I never take off the foam, almost all of it remains on the walls of the MV pot, it can be removed at the end of cooking with a paper ceiling. The broth is not cloudy at all, but also not crystal clear. This does not bother me, my priority is simplicity of preparation and so that MV cooks with a minimum of my presence. Similarly, I cook all the first courses, for example, chicken noodles - I threw a piece of chicken straight from the freezer, raw or dried vegetables (without frying) - onions, carrots, potatoes, brought them to a boil in a double boiler, transferred them to Soup / Cooking and went about their business. As I asked, I threw homemade noodles (I do it myself on a hand-made noodle cutter), lavrushka, greens if desired, and for another 10 minutes on a double boiler (I just have this mode by default for 10 minutes) That's it, no unnecessary gestures like control boiling, remove foam, do frying ....It tastes very tasty for me personally

[Svetlana]

Svetlana, Thank you! I understood everything and I will definitely cook

[Svetlana]

Svetlana, Cooked borscht!
What can I say, very tasty and clean! The family appreciated! Svetochka! Thanks a lot for the recipe!
I made small changes - I brought the meat to a boil in a separate saucepan and washed it off from any byak. I have beef brisket and I should have boiled more, probably before laying the vegetables. Ultimately, the oil was harsh.
Then I put everything in a cartoon. as you advised, added celery (then threw it away) and at the same stage added beets. In my opinion, she needs to cook longer than cabbage, but then everything is according to the script. But before laying the cabbage, I pulled out the meat and separated the pulp on the bones (I always do this) Well, that's it!

[Svetlana]

Svetlana, Cooked borscht!
What can I say, very tasty and clean! The family appreciated!

To your health! I am glad that they adapted for themselves and the result pleased!
I put the beets at the end of cooking because it seems to me that the color is more preserved in the borsch. But if the family was satisfied with this option, of course it is!

I put beets at the end of cooking

and she has time to cook?
I read somewhere that before putting beets in borscht, you need to hold them in water for some time, so I did and the color of the beets was preserved