Everyone knows the first hot dish as borscht. It differs from all other soups by the presence of beets, which gives it its characteristic dark red color. Borscht is especially popular in Ukraine and Russia.
A multicooker will help you save a lot of time and get maximum benefit when preparing borscht with beef.

To prepare borscht you will need the following ingredients:
beef – 300 gr.
beets – 1 pc. (large)
carrots – 1 pc.
potatoes - 3 medium tubers
cabbage – 200 gr.
onion - 1 onion
garlic – 3 cloves
tomato paste – 2 tbsp. l.
vegetable oil – 2 tbsp. spoons
salt
Type of equipment used: multicooker-pressure cooker REDMOND RMC-RM4506, volume
5 l, power 900 W

Recipe:
Rinse the vegetables thoroughly to remove dirt, soil and sand using a kitchen brush.
Peel the carrots using a vegetable peeler and grate on a coarse grater. Peel the onion with a knife and cut into strips or cubes.
Turn the multicooker on to the “Frying/Deep Frying” mode, pour in the vegetable oil and add the onion first. Fry it for 5 minutes with the lid open.

Then add carrots to the multicooker bowl, mix with onions and fry for a few more minutes, also with the lid open. To prevent vegetables from burning, use a wooden or silicone spatula.

Disable the “Frying” mode.
Peel the potatoes using a potato peeler and cut into cubes. Place in a small saucepan or deep plate and cover with water to prevent it from turning black.

Peel the beets using a vegetable peeler. Place 2/3 of it on a cutting board and cut into thin strips using a sharp knife.

Grind the remaining beets using a fine grater, place on a plate and set aside (we will need it at the end of preparing the soup).

Chop the cabbage, cutting it into very thin strips. The thinner you get, the tastier the borscht will be.

Rinse the meat thoroughly under cold running water, remove the films and cut into small pieces on a cutting board.

Add the following ingredients to the roasted vegetables in the multicooker bowl: potatoes, chopped beets, cabbage, beef, add 2 finely chopped garlic cloves and salt. Fill everything with 2 liters of filtered water (no more than the 4 liter mark on the side of the bowl).

Turn the multicooker into the “Cook/Soup” mode, close the lid and set the cooking time to 40 minutes (the valve should be in the “Closed” position - under pressure).

This completes your participation in preparing the soup; there is no need to interfere or check whether the vegetables are cooked; your assistant will handle everything herself.

After the signal indicating that the dish is ready, press the “Cancel/Pause” button, wait 20 minutes for the contents of the multicooker to cool slightly and the pressure under the lid to decrease, and open the lid.
In principle, the soup is ready and you can eat it, but there is a small nuance. To give the borscht a beautiful rich color, you need to add the remaining finely grated beets, and to give it a special aroma, add 1 clove of garlic, passed through a garlic press. Mix everything thoroughly, close the lid again and leave the soup to brew and become saturated with taste and aroma (for several hours).

Borscht is a popular Ukrainian dish that is prepared in almost every corner of our planet. Authentic Ukrainian borscht is tasty and nutritious. There is no single recipe for borscht; you can prepare a hot dish in different ways, and its taste will be different.

For lovers of a rich and satisfying dish, we suggest preparing borscht in meat broth with meat. If it is not possible to cook borscht with meat, you can replace it with beans - then the first course will not be so filling. The taste and color of borscht depends on the type of beetroot. Previously, it was believed that cooking real Ukrainian borscht was very difficult and required a lot of time. Now that almost every home has an electronic assistant, cooking borscht in a Polaris multicooker will be much easier.

Ingredients used:

Basic:

• meat (pork, chicken and beef) 200 g each;
• potatoes – 5 pcs;
• onion – 2 pcs;
• carrots – 2 pcs;
• tomatoes – 4 pcs;
• white cabbage 1 piece;
• beets – 3 pcs.

Additional:

• tomato paste – 4 tbsp. (if it is not possible to buy fresh tomatoes);
• fresh herbs (dill, parsley, cilantro, green onions) – 25 g each;
• garlic – 3 cloves;
• sunflower oil – 3 tbsp;
• salted lard - 10 g piece;
• salt, spices - to taste;
• filtered water – 2 l.

1. Cook the broth. Peel 1 onion and 1 carrot and place in the multicooker bowl.
2. Rinse the meat under running water, cut into small pieces, place in a multicooker pan and fill with water. The pan should be 2/3 full.
3. Activate the “Soup” program, time – 2 hours.
4. When the broth begins to boil, do not miss this moment; you need to remove the foam with a slotted spoon so that the broth does not become cloudy.
5. Let's prepare the vegetables: while the broth is cooking, it's time to start working on the vegetables. Peel onions, carrots, beets and potatoes. Rinse the cabbage under running cold water. Cut the potatoes into cubes, grate the beets and carrots on a medium grater. Our grandmothers did not like to grate vegetables because they believed that this would lose their taste. If you have enough time, try cutting the vegetables into strips using a sharp knife.
6. If time is short, then you can put all the vegetables through a food processor, especially cabbage. If you don’t have a food processor, you can use a special knife for cabbage and chop it finely. The cabbage will cook faster in borscht.
7. The onion must be chopped as finely as possible.
8. If you wish, you can immediately wash the greens and chop them finely.
9. Tomatoes need to be washed and cut into cubes.
10. Transfer the finished broth along with the meat into a free container, and wash the multicooker bowl and wipe dry. Remove the meat, cool and finely chop.
11. Pour sunflower oil into the multicooker container, turn on the “Frying” mode, set the time to 20 minutes. Once the oil is hot, add the onion and continue to fry until lightly golden, 7 minutes. Then add carrots to the onions. Continue cooking the vegetables for another 10 minutes.
12. Stirring constantly, add beets to the vegetables and continue cooking for 5 minutes.
13. Add chopped tomatoes to vegetables, stir.
14. Cut the remaining 2 tomatoes into 2 parts and squeeze the juice out of them. You can do this by hand or pass the tomatoes through a fine sieve.
15. Leave the vegetables to simmer in the “Fry” mode for 10 minutes.
16. Let's return to the broth, if you want the borscht not to be cloudy, then the broth should be strained through cheesecloth or a fine sieve. Remove the meat from the bones and chop finely.
17. Add meat, cabbage, potatoes to the stewed vegetables, add salt and spices, and pour in broth.
18. You should have 2 liters. If there is not enough liquid, add filtered water. Activate the “Soup” mode, cook the borscht in the Polaris multicooker for 1 hour.
19. When the cooking time is over, open the multicooker lid and add the chopped herbs. Extend the cooking time by turning the multicooker to Keep Warm for 15 minutes.
20. Prepare lard and garlic. Chop the lard as finely as possible, and pass the garlic through a press. Combine both ingredients and add aromatic dressing to the borscht.

Ready-made Ukrainian borscht cooked in a Polaris multicooker should be served hot. Place a spoonful of homemade sour cream on each plate and invite your family to the table as soon as possible. Bon appetit!

Lenten borscht in the Polaris multicooker

Since every housewife has room for creativity when cooking borscht, you can put any vegetables in the pan. For example, if you replace cabbage with sorrel, you will get green borscht, and if you remove the meat, then borscht can be eaten during fasting and while on a diet.

What products will you need:

• potatoes – 4 pcs;
• onion – 1 piece;
• carrots – 1 piece;
• beets – 1 piece;
• white cabbage – 300 g;
• tomato paste – 1 tbsp;
• half a lemon;
• garlic – 2 cloves;
• salt and pepper - to taste.

Cooking lean borscht in the Polaris multicooker:

1. Peel the vegetables, chop the onion finely, grate the carrots on a medium grater.
2. Cut the beets into 4 or 6 pieces, depending on the size of the vegetable.
3. Chop the cabbage as finely as possible, as it will become soft faster in the borscht.
4. Place all prepared vegetables in a slow cooker, pour water and immediately add salt and pepper. You can add your favorite seasonings.
5. Place a steamer basket on top and add the beets. Turn on the “Soup” program; the borscht will cook in the multicooker for 1 hour.
6. When you hear the beep, remove the steam basket and transfer the beets to a plate. When it cools down a little, grate it, add tomato paste and stir. To maintain the vibrant color, sprinkle the beets with lemon juice.
7. Place the beets in the borscht and stir. Pass the garlic through a press; you can add bay leaves and black peppercorns to the borscht.
8. Set the “Soup” mode; the instructions for the steamer say that it will take 2 hours to prepare borscht in the Polaris multicooker, but many housewives recommend not turning vegetables into a mushy mass and reducing the cooking time for borscht. Set the timer for 20 minutes; this time will be enough to cook borscht in the Polaris multicooker.

After the signal, the borscht will be ready. It will turn out bright and very fragrant. Pour hot borscht into a plate and add some fresh chopped herbs.

Subtleties of cooking borscht in the Polaris multicooker:

1. If you add beets to the vegetables right away, they will give off their color and the borscht will turn out light.
2. Along with fresh cabbage, you can add a little sauerkraut to the borscht.
3. It is better to add fresh herbs at the end of cooking borscht.
4. When in season, use fresh tomatoes instead of tomato paste.
5. As a dressing, you can add canned beans or bell peppers to the borscht.

Borscht with beans and mushrooms in the Polaris multicooker

Many men cannot imagine a first course without meat, and all because they have never tried borscht with beans and mushrooms, cooked in a Polaris multicooker. Mushrooms will be an excellent substitute for meat, and the borscht will have a special taste.

Products:

• beets – 1 piece;
• carrots – 1 piece;
• onion – 1 piece;
• potatoes - 3 pcs;
• dried porcini mushrooms – 8 pcs;
• fresh cabbage – 200 g;
• tomatoes (fresh or canned) – 3 pcs;
• sweet bell pepper – 1 piece;
• canned beans – 300 g;
• garlic 2 cloves;
• lemon juice – 2 tbsp;
• salt, sugar, spices - to taste.

Step-by-step preparation of borscht in the Polaris multicooker:

1. For borscht it is better to use dry porcini mushrooms. Soak them overnight in hot water and place them in a thermos to steep. You can make a mushroom mix and add a few fresh champignons to a couple of dried mushrooms.
2. Peel onions, carrots, beets and potatoes. Cut the carrots and potatoes into cubes, chop the onion finely.
3. Turn the multicooker to “Frying” mode, pour vegetable oil into the bowl and fry the onions and carrots for 5 minutes.
4. Add chopped mushrooms, beans and tomatoes to the vegetables and simmer for 10 minutes.
5. Cut the beets into strips and place them in a saucepan with the vegetables and mushrooms, add sugar and lemon juice. Continue sautéing ingredients for 10 minutes.
6. Add potatoes, shredded cabbage, add 1 glass of water in which the mushrooms were soaked. Turn on the “Extinguishing” mode for 10 minutes.
7. After 8 minutes, put the chopped pepper and warm mushroom water into the pan. After boiling, turn on the “Heat” mode, add chopped herbs and garlic.

Serve borscht with mushrooms and beans, cooked in a Polaris multicooker, with a spoonful of sour cream. Help yourself!

Borscht in the Polaris multicooker. Video

1. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Peel and cut the potatoes. Finely chop the cabbage (the thinner, the softer it will be in the finished dish). Cut the beets into cubes.

2. Add all prepared vegetables (potatoes, carrots, onions, cabbage) to the slow cooker.

3. Fill with water, add your favorite borscht seasoning and salt.

4. Place a steam rack and add the beet pieces.

5. Set the “Soup” mode for 1 hour.

6. After an hour, the beets will become softer.

7. After the beets have cooled a little, grate them and mix with tomato paste. And so that it retains its brightness in borscht, sprinkle it with lemon juice.

8. Add finely grated beets mixed with tomato paste and garlic squeezed with a garlic press to the borscht. Stir. If desired, you can add: peppercorns and bay leaves.

9. In the recipe book from Polaris, it is recommended to set the “Soup” mode again for 1 hour. But from experience I can say that two hours is a lot for vegetable borscht. Therefore, I simply set the “Multi-cook” mode to 100 g. and time - 20 minutes. After the end of the program, the borscht in the Polaris 0517 multicooker will be ready.

10. It is quite bright and tasty. Add a spoonful of sour cream to it. You can also add fresh herbs.

Bon appetit!

If you want to cook something more satisfying in a slow cooker, you can look at the recipe, or.

Borscht in the Polaris multicooker - Notes and possible alternatives

1. If you add beets right away, the borscht will turn out paler. That is why the proposed cooking method is recommended.
2. You can use the same principle to cook meat borscht in a slow cooker. But in this case, you will definitely need to cook it for 2 hours. The meat you can use is: bone-in loin, pork or beef on the bone, chicken, etc.
3. You can cook borscht with meatballs. To do this, mix the minced meat with onion minced through a meat grinder, add a little butter and water, an egg, salt and pepper. Make balls from the prepared minced meat and add them to the slow cooker with boiling borscht.
4. You can use sauerkraut along with fresh cabbage.
5. It is better to add greens not during cooking, but to the plate immediately before serving.
6. During the fresh vegetable season, it is better to use tomatoes instead of tomato paste. The rest of the time, you can replace tomato paste with canned tomatoes in their own juice.
7. Popular additions to borscht: bell pepper, green or canned beans.

The first recipes for borscht go back to ancient times, but if previously dishes were cooked exclusively over fires, an oven or a stove, now the most convenient and optimal way is a slow cooker. In this case, preparing borscht comes down to mixing the necessary ingredients in a bowl, and then it will do everything for you.

It is worth considering the brand and model of the device: multicookers Redmond, Polaris, Panasonic and Moulinex have different modes and cooking times. The task can be simplified by the original instructions that come with the kitchen assistant, since it usually contains the most popular recipes. But what to do if such a reminder is irretrievably lost?

Don’t despair, because cooking borscht in a slow cooker is practically no different from the classic one. With only one advantage - you don’t have to stand at the stove for an hour, constantly stirring the mass and making sure that nothing burns.

Borscht recipe in a slow cooker

What you need to pay attention to is the choice of meat. Vegetarian borscht can be cooked with water or mushrooms, and this will not make the dish any worse. This option is perfect for people with stomach problems. Lenten soup is also prepared without meat.

Traditionally, borscht is made with chicken, turkey, duck, pork or beef, but you can use whatever you like. For a richer broth, use bone-in meat or ribs; for a more tender broth, use a variety of cuts. You can use smoked meats, so the dish will have an unusually tasty aroma.

Ingredients

Servings: – + 16

• water 2 l
• beef or pork 800 g
• potato 500 g
• cabbage 200 g
• onion 100 g
• carrot 100 g
• tomato paste 4 tbsp. l.
• beet 100 g
• sour cream 100 g
• garlic 1 head
• parsley 1 bunch
• dill 1 bunch
• sunflower oil 4 tbsp. l.
• Bay leaf 3 pcs.
• peppercorns 5 pieces.
• sugar 1 tsp.
• salt 1 tbsp. l.

Per serving

Calories: 348 kcal

Proteins: 12.7 g

Fats: 28.7 g

Carbohydrates: 9.9 g

60 min. Video recipe Print

If you are a follower of the classics, then cook the broth first and then add the vegetables. This option is suitable if the meat is on the bone and needs to cook on its own for at least 1 hour. In addition, you can strain the liquid, so if you are afraid that there will be bone fragments or foam left in the finished borscht, then start from this stage.

With tender meat, you can do as the instructions included with multicookers advise - put all the ingredients in a bowl and cook.

If the second option is chosen, then the products must be prepared in advance. Cut the pork or beef into several pieces so that the meat cooks faster.

Wash the cabbage, remove the top leaves and shred it; you can use a large grater or vegetable cutter.

Peel the potatoes and cut them into cubes or strips, whichever is more convenient. Then soak it in cold water to prevent it from darkening.

Grind the beets and carrots into strips or three on a coarse grater. These vegetables are almost the same in terms of hardness, so rely on your preferences.

Peel the onion, wash it and cut it into cubes.

Pour oil into the multicooker bowl, turn on the “fry” mode and pour in the onions. This will allow you to fry it until golden brown.

Next we send the carrots, and after another 3 minutes the beets.

Add tomato paste and mix thoroughly. Our gas station is ready!

Turn off the previous mode and place the remaining ingredients on top: meat, potatoes and cabbage.

Fill with two liters of water, add spices and bay leaves, finely chopped garlic. Set the “soup” mode for 30 minutes and wait.

After the time has passed, you need to try the meat. If it is not cooked, then it makes sense to turn on the same mode for another 20 minutes. Be guided by your taste preferences. At the same time, you can check the borscht for salt and adjust the taste.

When the dish is ready, leave it in the warming mode for 10-15 minutes to let it sit.

Advice: It is not recommended to fill the multicooker bowl almost to the brim, since when it boils, it can all spill out, ruining the cooking experience. Considering the Archimedean force, a 5-liter bowl will require 2 liters of water.

Fresh red borscht is traditionally served with sour cream, green onions and black bread. If you are not on a diet, you can prepare croutons with lard and garlic.

After the meal, wait until the borscht has cooled down and then put it in the refrigerator. The first dish will be stored there for 1 week.

Features of cooking borscht in different multicookers

Any, even the cheapest, multicooker has a standard set of functions, so the “frying” and “soup” modes required for this recipe will be present on any such device. If the technology requires the addition of beans, then they are pre-soaked overnight and then boiled with other vegetables. The canned product is added at the end 10 minutes before it is ready.

If your pressure cooker or multicooker does not have a warming mode, then it’s okay. Of course, this function is welcome, as it will allow you to delay lunch by 1-2 hours, but several servings can be heated separately.




Cooking delicious borscht in a slow cooker is not much different from the classic recipe intended for the stove. With this machine you can get a good, hearty borscht that the whole family will enjoy eating. If you doubt your abilities, use the step-by-step photos and video recipes on our website and you will succeed.

Borscht is considered a traditional Ukrainian and Russian soup. For the first time information about this dish appeared only in the 17th century, but it feels as if borscht has always existed.

Borscht is one of those recipes that allows for wide scope for creativity. There are an insane number of options for preparing it. The uniqueness of this dish is that there are simply no constant, mandatory ingredients! Any one can be removed or replaced. Even beets, a seemingly unshakable attribute, can be replaced with sorrel, and you get “green borscht”.

To begin with, I will share my results of vegetarian borscht in the Polaris 0517 multicooker, which is described in the recipe book, and below I will give some of the possible variations. According to many, borscht cooked in a slow cooker is richer and more flavorful than cooked on the stove. It is even closer to the age-old traditional method of cooking in cast iron on a stove.

This recipe is dedicated to novice housewives or for those who have just acquired a multicooker and do not yet know how to cook borscht in a multicooker.

Prepare 1 liter of food. water:

• White cabbage - 300 g
• Beetroot - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Potatoes - 4 pcs.
• Lemon - 1/2 pcs.
• Tomato paste - 1 tbsp.
• Garlic - 2 cloves
• Salt - to taste

Recipe for borscht in the multicooker Polaris 0517 with beets

1. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Peel and cut the potatoes. Finely chop the cabbage (the thinner, the softer it will be in the finished dish). Cut the beets into cubes.

7. After the beets have cooled a little, grate them and mix with tomato paste. And so that it retains its brightness in borscht, sprinkle it with lemon juice.

8. Add finely grated beets mixed with tomato paste and garlic squeezed with a garlic press to the borscht. Stir. If desired, you can add: peppercorns and bay leaves.

9. In the recipe book from Polaris, it is recommended to set the “Soup” mode again for 1 hour. But from experience I can say that two hours is a lot for vegetable borscht. Therefore, I simply set the “Multi-cook” mode to 100 g. and time - 20 minutes. After the end of the program, the borscht in the Polaris 0517 multicooker will be ready.

If you want to cook something more satisfying in a slow cooker, you can look at the recipe for pea soup with smoked meats. or a recipe for jellied meat.

Borscht in the Polaris multicooker - Notes and possible alternatives

1. If you add beets right away, the borscht will turn out paler. That is why the proposed cooking method is recommended.
2. You can use the same principle to cook meat borscht in a slow cooker. But in this case, you will definitely need to cook it for 2 hours. The meat you can use is: bone-in loin, pork or beef on the bone, chicken, etc.
3. You can cook borscht with meatballs. To do this, mix the minced meat with onion minced through a meat grinder, add a little butter and water, an egg, salt and pepper. Make balls from the prepared minced meat and add them to the slow cooker with boiling borscht.
4. You can use sauerkraut along with fresh cabbage.
5. It is better to add greens not during cooking, but to the plate immediately before serving.
6. During the fresh vegetable season, it is better to use tomatoes instead of tomato paste. The rest of the time, you can replace tomato paste with canned tomatoes in their own juice.
7. Popular additions to borscht: bell pepper, green or canned beans.

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