Is it better to close the lid when cooking borscht?

Is the lid completely sealed in Zepter pots? Or is there a hole? If you cover the standard hole in the multicooker so that the steam does not come out so intensively when cooking borscht?

[Igor]

Igor, no - the lid does not close tightly, and there is no hole in the lid.
All the charm of pots: thick bottom, thin walls, dome lid, temperature regulator on the lid. Food is prepared by condensation from the lid, and the products' own juice, over low heat. First, a strong fire, and a set of T * and steam, then we reduce T * to a minimum and the food is prepared with steam and due to the accumulation of heat in a thick bottom.

In principle, there are no subtleties. But, meat cabbage soup will be ready in 35-40 minutes))

[Tatyana]

Tatyana, I cooked borscht a couple of times using this "waterless" technology, BUT in a slow cooker, stewing. And for almost an hour, for some reason, my vegetables were aldente. Or did they not "emulate" the MV in the Zepter, or ... or the steam was not enough, the MV has a rather large hole in the lid for steam, can all the necessary steam go away?
The other day they made cabbage soup in the "ala_russkaya oven", in fact a slow cooker (12 hours). Okay, tasty. It would be interesting to read the reviews of those who made the first courses using different technologies. Where all the usefulness is stored more, less unnecessary movements, more economical and tastier.

[Igor]

Where all the usefulness is stored more, less unnecessary movements, more economical and tastier.

Igor, I will not talk about taste, this is purely individual for everyone

And the fact that in a saucepan with a thick bottom, in the same zepter - there is little movement, economical, and no doubt - useful.Since cooking is practically steamed, all the usefulness from the products remain in them and are not washed out into the broth when boiling, albeit slowly ... Due to this, the natural taste of products and color are preserved. And the cooking time is very short because it is steamed.

Yes, you can't cook like that in a multicooker, unfortunately

Try a saucepan with a thick bottom, and a lid without a hole, but so that it fits snugly against the pan. You will regulate the process manually: as soon as steam has poured out from under the lid (it will be fast in time), we immediately reduce the heat to a minimum and until ready. You do not need to open the lid during cooking so that the condensation does not disappear.

How to cook in a saucepan, I wrote here Cooking in a dish Zepter with a thick bottom (without water)

a slow cooker can't cook like that, unfortunately

clear ... although not clear))) than a saucepan with a thick hot bottom, a dense lid differs essentially from a multicooker. The thick bottom is a large warm TEN coil, the lid is tight and you can 'adjust' its density by changing the steam outlet (plug it, cover it, etc.). Why not a Zepter?)

Why not a Zepter?)

Yes, really, what? But Fedot - yes, not that one! What's missing from a multicooker to work like a septor in 30 minutes?

Oh, you will make me go experiment with a slow cooker

make you go experiment

And I'll try it myself, but in a couple of three weeks. The whole morizilka is packed with borscht and soups. We must eat everything and wash the cells until NG. And so 'Russian cabbage soup in the analogue of the oven was above the plan.

Related topics:

Borscht with beans, mushrooms and pears (sweetka)

The most delicious borscht (alina-ukhova)

Borscht in a cauldron (Zachary)

Borscht in a multicooker Panasonic SR-TMH 18 (Vilapo)