Borscht in a slow cooker is a real way out for those housewives who, due to the crazy rhythm of life, do not have time to cook for themselves and their families. But borscht is a universal food that is crazy about both adults and children. Therefore, I want to pamper my family with this excellent first course as often as possible.

Borscht in a slow cooker is ideal for those who follow a healthy diet and try to keep track of their figure. The traditional preparation of borscht makes it a little greasy by frying vegetables in oil. Most housewives are convinced that delicious borscht can only be cooked in this way, but this is not true.

Surely, many have tried to cook this dish in a multicooker, but were unhappy with the result. Such borscht tastes like canteen borscht and has an unpleasant smell. However, in today's recipe we will prove that delicious and low-calorie borscht can be cooked in a slow cooker.

It would seem that what could be done wrong here: chopped vegetables and meat - and threw everything into a slow cooker? But this is far from the case! It is in our recipe that we will tell you about all the secrets of cooking fast, tasty and dietary borscht in a slow cooker. Our step-by-step recipe will become an indispensable assistant for you in this matter, and all stages of preparation will be accompanied by a photo, so your borscht will turn out to be unusually tasty and healthy.

Ingredients

• Veal
  (400 g)
• Carrot
  (160 g or 2 medium carrots)
• Beet
  (350 g)
• Potatoes
  (400 g or 4 large potatoes)
• Onion
  (130 g or 1 large onion)
• Bulgarian sweet pepper
  (100 g)
• Lemon acid
  (2 tsp.)
• Garlic
  (2 cloves)
• Fresh herbs
  (taste)
• Bay leaf
  (2 pcs.)
• Black peppercorns
  (6 pcs.)
• Vegetable oil
  (1 tsp)
• Food salt
  (taste)

Cooking steps

First, let's prepare all the vegetables. Wash beets, carrots, onions and potatoes well. Peel the vegetables and start slicing. Cut the beets into thin strips, the onions into small cubes, and the carrots into half rings.

Submerge the chopped vegetables in the multicooker bowl, set the "Fry" mode and fry the vegetables for five minutes. Since they are cooked in a multicooker in their own juice, only about a teaspoon of vegetable oil is needed.

In the meantime, wash and seed the bell peppers. Cut it into cubes or strips and send it to the multicooker with the rest of the vegetables. Stir well and fry for another five minutes. It is the Bulgarian pepper that will give your multicooker borscht an amazing smell and fresh taste.

Let's prepare the potatoes and meat. Wash the potatoes thoroughly and peel them. Cut into large cubes. Wash the veal and also chop into large squares. Instead of veal, you can use any other meat, but it is with it that your borsch will turn out to be really dietary and very useful. After the vegetables are a little fried, dip the chopped potatoes, veal, black peppercorns and a few tablespoons of tomato paste into the multicooker bowl. Mix all the ingredients of your future borscht thoroughly. Then pour the purified water into the bowl up to the three liter mark.

After that, set the "Soup" or "First course" mode on the multicooker, the time can be set from 60 to 90 minutes. First, set 60 minutes, then try the borscht. If the taste does not seem saturated to you, set an additional 30 minutes.

When 10 minutes remain until the end of cooking, stop the cooking mode, and add bay leaf and citric acid to the borscht. Finely chop the greens and garlic and send them into the multicooker bowl. Close the lid and wait until the end of the mode. As a result, you should have a delicious borscht in a slow cooker. Its taste will be no less intense than that of borscht cooked in a saucepan on the stove.

Cut some bacon, black bread, put on a saucer a few slices of juicy onions and a little garlic. Pour the borscht into bowls, put sour cream for each and invite everyone to dinner. Do not be afraid to eat several bowls of this borscht, as it turns out to be low in calories and not at all fatty.

When cooking borscht, only a saucepan is rarely involved. Most often, there is a frying pan nearby, sometimes not one. It takes hours to prepare the first course, a lot of dishes get dirty, and a lot of effort is expended. The multicooker solves some of these problems. With this irreplaceable assistant, you can cook borscht in no time. But how can you make it tasty?

Borscht in a slow cooker - general cooking principles

The basis of borscht is beets. It is she who gives the dish a unique color. The root vegetable can be sauteed directly in the multicooker with other vegetables. Typically, the "Frying" or "Baking" programs are used for this. Beets are often cooked in a steaming basket. But not separately. Place the tray over the boiling soup. Then the beets are taken out, crushed and added to the dish.

In addition to red borscht with beets, you can also prepare a dish with sorrel. Fresh or canned herbs are used for it. Sorrel is added at the very end so that the delicate leaves do not boil.

Borscht in a slow cooker with beef and fresh cabbage

A variant of a simple borscht in a slow cooker, which is cooked in beef broth. You will need a piece of meat without a bone.

Ingredients

500 grams of beef;

1 carrot;

300 grams of beets;

2 potatoes;

3 tablespoons of pasta;

400 grams of cabbage;

2 cloves of garlic;

Spices and 3 tablespoons of oil.

Preparation

1. Pour oil into the multicooker. You can throw in any fat. We turn on the "Baking" mode for roasting vegetables.

2. Finely chop the onion and add it to the oil.

3. Three peeled carrots, transfer to onions.

4. After another ten minutes, throw in the tomato paste. You can use grated tomatoes. In this case, you will need 3-4 pieces.

5. As soon as the vegetables and pasta become darker, add the grated beets. Now you can cover the multicooker and stew the vegetables for ten minutes. To keep the beets bright, add a few crystals of citric acid.

6. Cut the potatoes into 1.5 cm cubes, chop the cabbage.

7. We also cut the beef into cubes, it is not necessary to coarsely so that the meat has time to cook.

8. Put the meat with the remaining vegetables in a slow cooker.

9. Fill in boiling water. We adjust the density of the borscht ourselves.

10. Stir, throw in three peppercorns, salt.

11. Close the multicooker and set the "Soup" mode. Cooking borscht for an hour.

12. Chop the garlic, chop the herbs and put in a saucepan. Add spices to taste, close and let the borscht brew.

Vegetarian borscht in a slow cooker with beans

Recipe for lean or vegetarian borscht with canned beans, adapted for a slow cooker. Of course, you can take the same amount of boiled beans, but in this case you will have to cook them in a separate bowl.

Ingredients

2 beets;

1 onion;

1 cup cooked beans;

250 grams of cabbage;

200 grams of potatoes;

1 carrot;

2 tablespoons of oil;

1 spoonful of vinegar;

1.5 liters of water;

1 spoon of pasta;

Preparation

1. We will steam the beets so that they retain their color and taste. To do this, the roots must be peeled, cut into several pieces, and placed in a special basket. Let the vegetable wait its time.

2. Peel potatoes, onions and other vegetables. We cut it the way we like it.

3. Pour a little oil, prepare a sautéed onion with carrots, you don't need to fry too much, use the appropriate mode.

4. Add the pasta and fry a little too.

5. Put the potatoes on top, put the cabbage, pour the water. Salt and pepper immediately.

6. Place the beetroot basket on top. We close. Cooking on the "Stew" mode for 45 minutes.

7. Take out the beets, cool and rub coarsely. We put it in the borscht.

8. It's time to taste the dish, add a spoonful of vinegar, missing spices and add canned beans.

9. We close, cook for another quarter of an hour without changing the regime.

Green borscht in a slow cooker

A variant of summer borscht in a slow cooker with sorrel. It is prepared in meat broth, but you can also cook a simplified soup in water.

Ingredients

4 potatoes;

1 carrot;

250 grams of sorrel;

1 onion;

2.5 liters of broth;

1 bunch of dill;

4 boiled eggs;

Spices, a little oil.

Preparation

1. Cut onions and carrots. You can rub it, but not finely. We throw these vegetables into a saucepan, pour in a couple of tablespoons of oil.

2. We turn on the multicooker, put on the "Pastry", fry the vegetables. They should be slightly browned, do not close the lid.

3. Add broth, add chopped potatoes. If there is boiled meat from the broth, then it can also be cut and added to the borscht. Salt and pepper.

4. Close the multicooker, set the "Extinguishing" mode for 50 minutes.

5. Sorrel must be sorted out, washed and cut. We do the same with herbs.

6. Add all the greens to the borscht, cook for another five minutes and turn it off. Let the dish brew so that the sorrel will share the acid with the rest of the products.

7. Eggs can be placed directly on bowls or added to ready-made soup, cut into cubes. We do it the way we like best.

Borscht in a slow cooker with stew

The recipe for a simple, but at the same time satisfying and meaty borscht in a slow cooker. We take an ordinary medium-sized can of stewed meat, but the larger, the tastier.

Ingredients

3 potatoes;

1 carrot;

400 grams of cabbage;

1 can of stewed meat;

2 beets;

1 onion;

1 spoon of pasta;

Salt and pepper, a little vinegar;

2 tablespoons of oil;

Garlic, herbs.

Preparation

1. Rub the peeled beets. If the roots are large, then you can take one piece. On the same grater, three carrots, onions, chopped into small cubes.

2. Heat up the oil. It is better not to use the frying mode, "Baking" is more suitable. Vegetables are cooked on it faster, browned well.

3. Throw in the onions and carrots, first fry these vegetables.

4. Add the beets, immediately drip a little vinegar. Then the borsch will remain bright. We cook for about ten minutes and throw in the pasta.

5. It's time to do cabbage and potatoes. We cut them arbitrarily. We put it in a saucepan.

6. Pour 2.5 liters of boiling water, close and switch to cooking soup, cook borscht for 50 minutes.

7. Open the stew, knead, add to the soup. Now you can salt it.

8. Close, cook for another ten minutes. Add herbs with garlic, turn off.

Borscht in a slow cooker with ribs

A variant of fatty, mouth-watering and very satisfying borscht, which is cooked with pork ribs.

Ingredients

0.5 kg of ribs;

1 carrot and 1 beet;

4 potatoes;

2 onion heads;

300 grams of cabbage;

1 sweet pepper;

Oil, spices, lemon juice;

2 tablespoons of pasta or tomatoes.

Preparation

1. Cut the ribs so that the pieces are small. We put it in a greased multicooker and fry a little on the baking program. A quarter of an hour is enough.

2. Add carrots and onions to the ribs, fry for another ten minutes.

3. Put all other vegetables except beets. Add the paste.

4. Pour water, two liters are enough.

5. Place the steam cooking tray on top, put the beetroot pieces. It's okay if they touch the water.

6. Turn on the "Soup" mode, cook until the end.

7. We rub the beets, add them to the borscht. Add a little vinegar or lemon juice, add salt, various spices to your taste. If necessary, add boiling water, if you need to make borscht thinner.

8. Close the multicooker, cook the borscht for another 10-15 minutes, do not change the program.

Borscht in a slow cooker with sauerkraut

A variant of a simple borscht with sauerkraut that is cooked without meat. You do not need to add lemon or vinegar to the dish if the cabbage is acidic enough.

Ingredients

2 beets;

400 grams of cabbage;

2 potatoes;

2 tablespoons of pasta;

Onions and carrots;

1.5 liters of water;

30 ml of oil.

Preparation

1. Add oil to the multicooker bowl, turn on the "Baking" mode.

2. Throw in onions and carrots, sauté until half cooked.

3. We throw the grated beets to them, fry together for another five minutes.

4. Add the pasta, sauté everything together until the mass starts to burn a little, the pasta turns brown.

5. It's time to add sauerkraut and potatoes.

6. Fill with water, throw in some salt, pepper.

7. Close and set the "Extinguishing" mode. Cooking for an hour.

8. Open, check the potatoes and cabbage for softness. If they are cooked, then add the herbs, throw in the garlic and you can serve borscht to the table!

Diet borscht in a slow cooker with breast

A variant of dietary borscht, which is prepared in a slow cooker with chicken breast. The recipe will delight you not only with its taste, but also with its extraordinary simplicity.

Ingredients

0.3 kg of chicken breast;

400 grams of cabbage;

1 beet;

Carrots and onions;

0.3 lemon;

1.5 liters of water;

1 spoon of pasta;

1 sweet pepper;

1 spoon of oil.

Preparation

1. Fry the grated beets on a spoonful of oil using any convenient program. Bake mode works well. Add lemon juice right away to keep the beets bright.

2. Add pasta or tomato, cook for a couple of minutes.

3. We cut all vegetables as conveniently. Throw in a slow cooker, add prescription water.

4. Salt, you can add pepper.

5. Cut the washed breast into cubes, do not grind it, otherwise the chicken will cook faster and become dry.

6. Close the multicooker, turn on the "Soup" mode and cook until the signal.

7. Add greens, laurel leaf, garlic a couple of minutes before the end of the program.

To make the color of the borscht rich and bright, lemon juice, vinegar or any other acid is added to the beets. You can grate a sour tomato when stewing or frying.

Any borscht will be tastier if served correctly. Ukrainians make a fragrant paste from chopped bacon with garlic and herbs. Place it directly on the plates before serving.

Borsch is an excellent first course, old, hearty and beautiful. Today there are a huge number of recipes for cooking borscht. In addition, modern housewives have learned to cook this dish in a multicooker - a universal kitchen appliance for cooking. In this article, we will look at several interesting recipes for borscht in a slow cooker.

Traditionally, borscht is considered a dish of Ukrainian national cuisine. That is why it is best to start the list of popular recipes for this dish with classic Ukrainian borscht in a slow cooker.

So, to cook classic Ukrainian borscht in a slow cooker, you will need the following products:

• beef (pork is also suitable) - 600 gr;
• potatoes - 300 gr;
• carrots - 200 gr;
• beets - 200 gr;
• onions - 150 gr;
• white cabbage - 300 gr;
• tomato paste - 3 tablespoons;
• garlic - 2 cloves;
• canned beans - 1 can;
• bay leaf - 2 pcs;
• water - 2 l;
• vegetable oil;
• salt and pepper to taste.

Cooking classic Ukrainian borscht in a slow cooker.

1. Peel the onions, rinse, and cut into small cubes.
2. Peel the carrots, grate on a medium grater.
3. Peel the beets, divide into 2 parts. Grate the first part of the vegetable on a coarse grater, cut the second into thin strips.
4. Peel potatoes, rinse, cut into strips.
5. Pour a small amount of vegetable oil into the container of the multicooker.
6. Send onions, tomato paste and canned beans to the bowl of the appliance.
7. Switch the device on to the "Express" mode, fry the contents for 10-15 minutes.
8. Wash the meat, cut into small pieces.
9. Chop the cabbage.
10. Send meat, chopped cabbage, carrots and beets to the container of the device for fried onions and beans. Cover with hot water, add potatoes.
11. Salt the contents of the multicooker, add pepper and bay leaf.
12. Close the device tightly, set the "Extinguishing" mode for 1 hour.
13. Pass the garlic through a press. 5 minutes before the end of cooking, add to the contents of the multicooker.

Borscht with prunes in a slow cooker

If you want to cook a dish with a "twist", then the recipe for borscht with prunes is just for you. Unusual ingredients will make the first dish taste exquisite and unusual, and the aroma will drive any gourmet crazy.

In order to cook borscht with prunes in a slow cooker, stock up on the following ingredients:

• potatoes - 5 pcs;
• onions - 1 pc;
• carrots - 1 pc;
• beets - 1 pc;
• tomato paste - 2 tablespoons;
• cabbage - 1 head of cabbage (about 200-300 gr);
• prunes - 100 gr;
• sugar - 1 tablespoon;
• vinegar - 1 tablespoon;
• garlic - 1 clove;
• bay leaf - 2 pcs;
• vegetable oil;
• salt and pepper to taste.

The recipe for cooking borscht with prunes in a slow cooker.

1. Peel the beets, rinse, and grate.
2. Preheat the multicooker container. To do this, set the “Frying vegetables” mode.
3. Pour a small amount of vegetable oil into a preheated bowl, put the beets in a container and sprinkle the vegetable with sugar.
4. Fry the product, stirring occasionally, until light caramelization.
5. When the beets have acquired the required quality, add tomato paste, a little water and vinegar to the container of the appliance. Simmer the contents for 2 minutes.
6. Peel the carrots, grate on a coarse grater.
7. Peel the onion and cut into small cubes.
8. Send prepared vegetables to the multicooker bowl.
9. Peel potatoes, rinse, cut into strips.
10. Chop the cabbage finely.
11. Send vegetables to the multicooker container.
12. Wash the prunes, remove the pit, cut into small pieces, send to the bowl.
13. Add bay leaf, salt and pepper to taste into a slow cooker.
14. Pour the contents of the device with warm water or broth.
15. Close the multicooker, set the "Extinguishing" mode for 1 hour.
16. Pass the garlic through a press.
17. 5 minutes before the end of the cooking program, send chopped garlic to the multicooker.
18. After cooking, do not serve the dish right away - give it time to brew.

Borscht with mushrooms and sauerkraut in a slow cooker

This is one of the unusual recipes for making borscht. Surprise your household with an interesting dish, the pleasant taste of which cannot be forgotten!

To prepare borscht with mushrooms and sauerkraut you will need:

• beets - 1 pc;
• onions - 1 pc;
• potatoes - 5 pcs;
• mushrooms (chanterelles are perfect) - 150 gr;
• sauerkraut - 100 gr;
• rice vinegar or lemon juice - 1 tablespoon;
• sugar - 1 tsp;
• vodka - 1 tbsp;
• vegetable oil;
• salt and pepper to taste.

A method of cooking borscht with mushrooms and sauerkraut in a slow cooker.

1. Boil the mushrooms.
2. Peel the beets, rinse and grate on a coarse grater.
3. Pour a small amount of vegetable oil into the container of the multicooker, send beets to the bowl, add lemon juice or rice vinegar.
4. Switch the multicooker to the "Baking" mode, fry the beets until half cooked.
5. Peel the onion, rinse, cut into small cubes, add to the contents of the appliance. Extend baking mode.
6. Also send mushrooms to the multicooker container. Close the appliance with a lid, prolong cooking in baking mode for 15-20 minutes.
7. Peel the potatoes, rinse, cut into strips.
8. After the time has passed, send the vegetable to the contents of the multicooker, add hot water or broth.
9. Salt the future borscht, add pepper and sugar.
10. Close the multicooker, set the "Extinguishing" mode for 50 minutes.
11. Add sauerkraut to the dish 10 minutes before the end of cooking.
12. After cooking, pour vodka into the borscht, let it brew for 5-10 minutes.

Green borscht in a slow cooker

Green borscht is a favorite seasonal dish for many families. Thanks to the multicooker, cooking this dish will not take you much time, and special heat treatment will preserve all the useful substances of the products.

To cook green borscht in a multicooker, stock up on the following products:

• potatoes - 5 pcs;
• carrots - 1 pc;
• tomatoes - 2 pcs;
• garlic - 1 clove;
• egg - 1 pc;
• sorrel - 50 gr;
• beet tops - 50 gr;
• rice - 3 tablespoons;
• bay leaf - 2 pcs;
• vegetable oil;
• salt and pepper to taste.

The recipe for cooking green borscht in a slow cooker.

1. Peel carrots, rinse, grate on a coarse grater.
2. Peel the garlic, chop finely.
3. Pour some vegetable oil into the container of the multicooker, send carrots and garlic into the bowl.
4. Set the device to the "Stew" mode, fry the vegetables.
5. Rinse the tomatoes, peel them if you wish, cut into cubes, add to the carrots and garlic. Continue simmering for 5 minutes.
6. Peel the potatoes, cut into strips, send to a slow cooker.
7. Add bay leaves and hot water to the device.
8. Turn the multicooker to the "Soup" mode, close the lid.
9. Rinse the rice. When the potatoes are half cooked, add the grits to the contents of the multicooker.
10. Rinse sorrel and beet tops, chop finely.
11. Add greens to borsch 5 minutes before the end of cooking.
12. Boil a hard-boiled egg, decorate the finished dish with it.

Enjoy your meal!

Cooking borscht in a slow cooker. Video

Modern multicooker allows you to cook a dish almost without the participation of the hostess. Quick recipes involve the general frying of the base for the borscht; in the more complex ones, some of the vegetables are cooked separately in a pan. Beet infusion, which is poured in at the end of cooking, will help to intensify the color.

In a slow cooker, you can cook any borscht: lean, in bone, meat or mushroom broth. Variants with poultry are very tasty, especially with duck. Cooking time depends on the multicooker model. In an ordinary borsch, it is cooked for at least 1.5 hours, a pressure cooker allows you to speed up the process and keep within 30-40 minutes. Most often, the dish is prepared in the Soup or Stew mode, but in some cases the Baking program is more suitable. In order not to be mistaken, you need to carefully read the instructions for the multicooker. Sometimes it includes interesting borscht recipes that are worth trying.

Classic borsch in a pressure cooker: a step-by-step recipe

An alternative to a conventional multicooker is a device with a pressure cooker function. Food is cooked much faster under high pressure, the taste of the food is perfectly preserved.

• 400 g of lean beef;
• 100 g carrots;
• 300 g potatoes;
• 200 g of beets;
• 250 g fresh white cabbage;
• 100 g of onions;
• 80 g tomato paste;
• fresh herbs (dill, parsley, celery);
• salt;
• freshly ground black pepper;
• vegetable oil for frying.

Wash the vegetables thoroughly. Chop the onion and beets into strips, grate the carrots. Peel the potatoes and cut into cubes. Pour vegetable oil into the multicooker bowl, put onions and carrots, turn on the "Meat / Poultry" program. Fry vegetables for 15 minutes with the lid open, stirring occasionally with a silicone or wooden spatula.

Add the beets and tomato paste. Pour in some water. Mix well and cook for another 5-7 minutes. Rinse the beef, remove the films, dry with a paper towel and cut. Put the meat with vegetables, add potatoes and shredded cabbage. Pour in 2.5 liters of filtered water, add salt and pepper to taste.

Close the cover and turn it as far as it will go. Set the pressure cooker valve to the “Closed” position, set the “Soup” program on the display. Cook until the end of the cycle. Before removing the cover, open the valve and release hot steam. Pour the soup into bowls, season with finely chopped herbs and sour cream. Sprinkle with freshly ground black pepper if desired.

Lenten borsch

Vegetarians shouldn't give up healthy and tasty borscht. Lean options with fresh tomatoes are fine.

For cooking you will need:

• 2 beets;
• 2 large ripe tomatoes;
• 0.5 head of cabbage;
• 2 cloves of garlic;
• 1 onion;
• odorless vegetable oil;
• salt;
• ground black pepper;
• black peppercorns;
• bay leaf;
• a quarter of a lemon;
• sugar to taste.

Rinse and dry vegetables thoroughly. Peel and cut the potatoes into cubes, carrots into thin strips. Finely chop the onion. Peel the cabbage from the top leaves and chop. Scald the tomatoes with boiling water, remove the skin and cut the pulp into pieces, removing the seeds.

Boil water (2.5 l) in a large saucepan, reduce heat, add shredded cabbage and potatoes, add salt. While the vegetables are boiling, heat the vegetable oil in a frying pan, put the carrots and onions. Stir with a wooden spatula and fry the mixture until soft and pleasant golden brown. Make sure that the vegetables do not burn, otherwise the borscht will acquire an unpleasant aftertaste.

Add half a serving of beets, half a teaspoon of sugar and freshly squeezed lemon juice to the pan. If lemon is not available, vinegar can be used, but the taste will be rougher. Simmer for 10 minutes. Pour boiling water over the remaining beets, add a little lemon juice and leave to infuse under the lid.

Put tomatoes in a pan with vegetables, add salt and pepper, cover the pan with a lid and simmer for 15-20 minutes. Put vegetables in a saucepan, stir, add bay leaves and black peppercorns. Increase the heat, bring the borsch to a boil, remove the foam with a slotted spoon, add the garlic, passed through a press, and the pre-prepared beet infusion. Cover the pan with a lid and remove from heat. Let the borscht brew for about 10 minutes. Serve with fresh sour cream and rye bread.

Borscht with beans

Another interesting vegetarian option involves adding dry or canned beans. The dish looks very beautiful in the photo, the color is bright and saturated.

For cooking you will need:

• 500 g of fresh white cabbage;
• 1 large red beet;
• 1 onion;
• 2 young carrots;
• 1 sweet pepper;
• 4 cloves of garlic;
• 1 can (100 g) canned beans
• 2 tbsp. l. lemon juice;
• 2 tbsp. l. tomato paste;
• salt;
• bay leaf;
• vegetable oil for frying;
• freshly ground black pepper;
• fresh herbs.

Wash and peel the vegetables thoroughly. Cut potatoes into cubes, pepper into thin strips. Chop the cabbage, finely chop the onion. Grate beets and carrots on a coarse grater. For convenience, vegetables can be chopped in a food processor.

Pour odorless vegetable oil into the multicooker bowl, put onions, carrots, beets and peppers. While stirring, fry everything in the "Baking" or "Braising" mode. Add lemon juice and garlic, passed through a press. At the end of stewing, add tomato paste dissolved in a little hot water.

Put potatoes, shredded cabbage and spices in a bowl. Drain the liquid from the jar of canned beans, add the beans to the vegetable mixture. Pour boiling water over everything, close the lid, set the "Stew" or "Soup" mode. Cook borscht for 1 hour, after the end of the cycle, let it brew for 10-15 minutes.

Pour borscht into plates, add chopped fresh herbs and sour cream. Serve with garlic donuts.

Borscht with sauerkraut

Sauerkraut gives the borsch a spicy sourness. The dish can be meat or vegetarian.

• For cooking you will need:
• 300 g of beets;
• 350 g pork;
• 400 g sauerkraut;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• 2 tbsp. l. tomato paste;
• vegetable oil;
• salt and pepper.

Finely chop the onion, grate the carrots. Pour vegetable oil into the multicooker bowl and fry the vegetables in the "Stew" mode until soft. Rinse pork, dry, cut into small pieces. Place it on top of the onion-carrot grill.

Cut the beets into thin slices and place on top of the meat. Place potatoes and sauerkraut cut into cubes on top. Add garlic, passed through a press, tomato paste diluted in hot water, salt and pepper. Pour in 2.5 liters of hot water, close the lid and set the "Extinguishing" mode. The borscht will be ready in an hour. Pour finely chopped greens into it, close the slow cooker with a lid and let the dish brew.

Borscht naval

An interesting option for lovers of spicy and spicy dishes. Smoked meats give a special taste to borscht; aromatic apples are responsible for the sourness.

For cooking you will need:

• 300 g broth bones;
• 2 liters of water;
• 100 g bacon or smoked brisket;
• 100 g of smoked sausages (of the "Hunting" type);
• 2 sweet and sour apples (preferably Antonovka);
• 2 onions;
• 2 carrots;
• 4 medium-sized potatoes;
• 2 ripe tomatoes;
• 300 g red beets;
• bay leaf;
• granulated sugar;
• salt;
• ground black pepper;
• fresh herbs;
• vegetable oil for frying;
• 0.5 tsp natural apple cider vinegar.

Rinse the bones, put them in a multicooker bowl, pour over filtered water, add the onion and peeled carrots, cook in the "Soup" mode until tender. After the end of the cycle, remove the bones, remove the foam, strain the broth.

Return the broth to the bowl and add the sliced \u200b\u200bbacon. Cut the meat off the bones and put them in the soup too. Cook for another half hour and pour the broth into a separate bowl.

Peel the beets and cut into strips. Put it in a frying pan, add vegetable oil. Stir and fry for about 5 minutes. Pour in a little broth, stir and simmer over low heat for about half an hour.

Cut the onion into half rings, finely chop the carrots. Pour vegetable oil into the multicooker bowl, turn on the "Stew" mode and fry the vegetables for 10 minutes, stirring with a spatula. Scald the tomatoes, remove the skin, finely chop the pulp. Add them to the beets and simmer for 10 minutes. Put the tomato \u003d beetroot mixture in a slow cooker, add sugar and simmer everything under the lid for 15 minutes.

Cut cabbage and potatoes, put in a slow cooker. Pour in broth with pieces of meat and bacon, add salt, pepper, bay leaf. Close the lid and set the "Soup" mode. After an hour, add chopped smoked sausages and apples. Infuse borscht under the lid for 15 minutes, serve with sour cream and finely chopped herbs.

Borsch with duck and prunes

Duck borsch is distinguished by its original taste. Dried porcini mushrooms and prunes will add spice to it.

For cooking you will need:

• 2 large duck legs (about 500 g);
• 1 onion;
• 1 carrot;
• 0.5 large sweet pepper;
• parsley root;
• 200 g of fresh white cabbage;
• 2 medium potatoes;
• 2 small young beets;
• 5-6 dried porcini mushrooms;
• 100 g of canned tomatoes in their own juice;
• 1.5 tsp. granulated sugar;
• 8 large pitted prunes;
• 1 tsp ground pepper mixture;
• 1 tbsp. l. light balsamic vinegar;
• 2 tbsp. l. chopped celery leaves;
• vegetable oil for frying;
• salt;
• fresh herbs (parsley, dill).

Rinse the prunes, add hot water for 10 minutes. Peel the onions, carrots and beets. Cut vegetables into strips, put onions and carrots in a multicooker bowl, pour in odorless vegetable oil. Turn on the "Stew" mode, stirring, sauté vegetables until soft. Add the strips of bell pepper, parsley root, pepper mixture and salt. Cook for another 5 minutes. Put the presoaked mushrooms in the mixture and cook until the liquid evaporates.

Put chopped cabbage, chopped potatoes, duck legs into small pieces into a bowl. Pour 2.5 liters of water, salt. Close the lid of the multicooker and set the "Extinguishing" mode. Cook borscht for about an hour.

While the bulk is cooking, prepare the beetroot dressing. Put the chopped beets in a pan with heated vegetable oil, pour in hot water and simmer until the liquid evaporates. Add canned tomatoes, mash with a fork. Put the prunes, cut into small pieces, sugar and vinegar in a frying pan.

Put the beetroot dressing in the borscht, stir, add chopped celery leaves. Close the lid of the multicooker, bring the borsch to a boil and cook for another 5 minutes. Turn off the multicooker and let the dish brew for about 10 minutes. Pour the borscht into plates, add a little fresh herbs and sour cream to each.

Content:

The multicooker has long become an indispensable assistant in the kitchen for many housewives. Borscht cooked in a slow cooker cannot leave anyone indifferent, because it turns out much tastier than on the stove.

Such borscht can only be compared with the one cooked in a cast iron in a Russian oven. Having cooked a dish at least once in a multicooker, you no longer want to do it with a saucepan, standing at the stove and constantly monitoring the cooking process. After all, it is better to devote free time to yourself and your family. In addition, the recipe for cooking borscht in a multicooker is very simple and you will need the same products as for cooking borscht in the usual way. So, let's look at the most popular recipes for cooking borscht in a slow cooker.

Ukrainian borscht in a slow cooker

The recipe for making classic Ukrainian borscht is known to everyone. However, each housewife has her own zest, which gives the borsch an unforgettable taste. The recipe for Ukrainian borscht cooked in a slow cooker also has its own secrets and tricks, which is why it turns out to be very tasty and rich. In addition, if there is a pre-cooked broth, then this dish can be prepared literally in an hour.

Ingredients:

• beef - 1 kg
• white cabbage - 355 g
• carrots - 320 g
• beets - 355 g
• onions - 1 head
• potatoes - 520 g
• juice of half a lemon
• tomato paste - 2 tbsp l.
• fresh tomatoes - 300 g
• vegetable oil
• salt, sugar
• garlic
• spice

Preparation:

If there is no broth cooked in advance, then you need to start cooking with this. Rinse and dry the beef thoroughly. Put meat in a multicooker bowl and fill it with water. Set the "soup" mode and cook the meat for 1.5 hours. After that, filter the broth into another dish to empty the bowl. Next, half the carrots are grated, and the onion is finely chopped. Then the beets, cabbage and the remaining carrots are cut into strips.

Set the "baking" mode on the multicooker. Pour some vegetable oil into a bowl and put chopped vegetables (except cabbage), fry them for 8 minutes. Then add tomato paste, salt and sugar. Slightly cooled boiled beef is cut into portions and added to fried vegetables. Strained broth is poured into a bowl and chopped cabbage is added. The multicooker is switched back to the "soup" mode and boiled for 50 minutes.

10-15 minutes before the end of cooking, add chopped fresh tomatoes, bay leaves, lemon juice and crushed garlic to the bowl. You can serve borscht in 20 minutes after cooking, as it should be infused a little. The recipe for cooking such borscht does not require high culinary skills, and a novice hostess can handle it.

Ukrainian borscht recipe

Ingredients:

• meat - 500 g
• onion - 1 head
• carrots - 1 pc.
• potatoes - 4 pcs.
• cabbage - 300 g
• tomato sauce - 2 tbsp l.
• salt pepper

The meat is washed with running water, dried and cut into portions. If the meat is not very fatty, then at the bottom of the bowl you must first pour 1 tbsp. l. vegetable oil, and then spread the meat. Peel, wash and cut carrots and onions into small pieces. Potatoes and beets also need to be peeled and washed. Then the beets need to be cut into two parts, and the potatoes - into small cubes. Peel the cabbage from the top leaves, chop.

Put the prepared vegetables in a slow cooker, fill with water, add bay leaves, salt and spices. We set the "stewing" mode for 1.5 hours. 5 minutes before the end of cooking, the beets must be removed and cut into small pieces. Then add it back to the bowl. Bring the borsch to readiness and let it brew for about 10-15 minutes. Serve the dish with sour cream and herbs.

Borscht with fish in a slow cooker

The recipe for cooking borscht with fish in a multicooker assumes the presence of ready-made borsch dressing. If there is none, then it is prepared in the same way as for Ukrainian borscht.

Ingredients:

• white cabbage - 250 g
• tail and head of red fish (salmon, trout, salmon)
• fillet of red fish - 300 g
• onion - 1 head
• carrots - 2 pcs.
• bay leaf - 3-4 pcs.
• dressing for borscht
• vegetable oil - 1 tbsp. l.
• salt pepper
• parsley

Preparation:

We set the "soup" mode on the multicooker. We put the head and tail in the bowl, add a little water and cook for about an hour. After the time has elapsed, filter the resulting broth. Then we switch the multicooker to the “baking” mode. Cut the onions into small pieces, carrots into strips. Pour vegetable oil into a bowl and put vegetables. Fry them until soft. Then again switch the multicooker to the "soup" mode. Chop the cabbage and add to the fried vegetables. Pour the broth into the bowl, put the fillet of red fish and, if necessary, add some water. We cook for about an hour more. Add the borsch dressing 10 minutes before the end of cooking. When serving, add finely chopped parsley to the borscht. This recipe is perfect for fasting days.

Borscht with chicken in a slow cooker

This recipe will take longer than the previous ones, but the dish is delicious. To prepare it, you will need:

• any part of the chicken
• carrots - 1 pc.
• onions - 1 head
• beets - 1-2 pcs.
• potatoes - 3-4 pcs.
• cabbage - 250-300 g
• green beans - 100 g
• lemon juice - 2 tbsp. l.
• salt, spices

Preparation:

Wash the chicken, dry it a little and cut into small pieces. Peel the potatoes, wash and cut into cubes. Finely chop the cabbage. Cut the onion into small pieces, carrots into strips. Put the chicken and all the chopped vegetables in the multicooker bowl, add the green beans. If you have fresh tomatoes and bell peppers, you can add those too. Season with salt, add your favorite spices and bay leaf. Then we add water. On top we install a special basket-steamer and put beets in it. If the beets are large, then they need to be cut into several pieces. If it's small, then you don't have to. We turn on the multicooker and set the "extinguishing" mode for 1.5 hours.

Squeeze 2 tbsp from half a lemon. l. juice. If there is no lemon, then it can be replaced with citric acid diluted in water. After 1.5 hours have passed, take out the basket of beets. Let the beets cool slightly and rub them on a coarse grater, mix with lemon juice or diluted citric acid. We spread the beets to the rest of the products in the multicooker bowl. Mix everything and bring the borsch to a boil in the "baking" or "steaming" mode. As soon as it begins to boil, the multicooker must be turned off, since with a long boil the borscht with beets loses its color. Pour the finished borsch into plates and add sour cream and herbs to it.

Green borscht recipe with sorrel

Ingredients:

• chicken or pork - 500 g
• onion - 1 head
• carrots - 1 pc.
• potatoes - 3-4 pcs.
• eggs - 3 pcs.
• sorrel - 1 bunch
• rice - 2-3 tbsp.
• bay leaf - 1-2 pcs.
• dill, parsley
• green onions

Wash the meat, dry it and cut into small pieces. Peel and wash potatoes, carrots, onions. Grate the carrots, chop the potatoes and onions. Put meat, potatoes, onions and carrots in the multicooker bowl. Add spices, bay leaves, salt. Fill with water and set the "extinguishing" mode for 1.5 hours. The recipe assumes the presence of young meat, since the old one may not be stewed very well during this time. Add rice 20 minutes before cooking.

Eggs must be boiled separately. Then peel and cut into cubes. Finely chop the dill, parsley, green onion and sorrel and add at the very end of cooking. After that, set the "baking" mode and bring the borsch to a boil. It is not necessary to boil for a long time so that the greens are not digested. When serving, add a little sour cream to the borscht.

Green borscht recipe with nettle

Ingredients:

• any part of the chicken
• eggs - 4 pcs.
• potatoes - 3 pcs.
• rice - 2 tbsp. l.
• large bunch of nettles
• onions, carrots - 1 pc.
• greens - parsley, dill, green onions
• salt, spices

Wash the chicken, dry it and put it in the multicooker bowl, add water and set it to cook for one hour, setting the "stewing" mode. Cook eggs separately, peel and chop. After the meat is ready, take it out and cut it into small pieces. Strain the broth. Peel the vegetables, chop and put them in a bowl along with the chopped meat. Fill everything with strained broth. Add the parsley and washed rice. We turn on the "extinguishing" mode for 1 hour.

Preparing the nettles and herbs. We sort out the nettle, remove the roots, wash it well, cut it not very finely. Cut the greens into smaller pieces. The nettle must be young, only then the borscht will turn out to be tasty and healthy. 5 minutes before cooking, add nettles, herbs and eggs to the meat with vegetables. We bring the borsch to readiness. Add sour cream before serving.

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