How to prepare borscht with meat in a multicooker. How to prepare borscht using a multivartsi - a simple recipe with photos

Borscht is not the most popular fresh food in our region, especially meat and richness. Who can't cook borscht? The master's skin is mine! "Routine!" - Say there, - the alpha and omega of family cooking, everyday life in all its beauty!
And still borscht. Now at the multivarts. Savory, rich, freshly prepared, rich. What can you get better for borscht? Only borsch at the multivarts.

Preparation hour: 50 min.
Cooking hour: 50 hvilin.
Number of servings: 12 pcs.

warehouses

• cowhide (brisket) 800g
• potatoes 500g
• beet 100g
• carrots 100g
• tsibul ripchasta 100g
• white cabbage 200g
• Oliya Roslinna 4 tbsp.
• lemon juice 3 tsp.
• concentrated tomato paste 1 tbsp.
• water 2l
• salt 1 tbsp.
• tsukor 1 pinch
• bay leaf 2 pcs.
• black peppercorns 5 pcs.

The Vikoristan borscht is prepared using a multicooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl volume of 5 l.

Preparation

The basis of any soup is broth; in my opinion, yowl broth itself is best suited for borscht. When cooking borscht in an original saucepan, you need to start cooking the broth, then strain through a fine sieve so that no fragments of brushes are caught, and then, step by step, start the vegetables and seasoning. You're the borscht itself.

There's a little bit of food behind the slow cooker on the right. We can start cooking the broth, strain it and, adding the ingredients, cook in the “soup” mode. Or, how to teach us cookbooks, just add to the multicooker, add all the ingredients, cover with a lid and cook until done. I decided to cook the borscht with meat in the multicooker myself in this way, since the pressure cooker allows you to cook it much faster, and theoretically the vegetables don’t get overcooked.

If you give preference to the classic version - having cooked the broth in advance - choose a shred of veal on a brush. If you, like me, cook the broth with vegetables at the same time, choose meat without crushed brushes (brisket or just pulp).

You need to rinse the meat under cold running water to remove any contamination and remove any scraps that may be lost in the broth. Immediately cut the brisket into portions.



The cabbage is peeled from the top leaf, rolled and cut into strips or shredded with the help of a vegetable peeler; in any case, the multi-cooker-pressure cooker keeps the cabbage pieces from being overcooked.



The potatoes are peeled and cut into cubes, skewers and wedges, in a word, just as they say. To prevent the wine from darkening while the ingredients are ready, you need to soak it in cold water or leave it to rest.



The beetroot is cut into thin strips or into thirds (cook exactly to your liking).



Carrots are also cut into thin strips, into small cubes or into thirds.



The cibul needs to be cleaned and cut into small cubes.



Pour olive oil into the multicooker bowl and turn on the “fry” mode; remember that in this mode the multicooker-pressure cooker cannot be covered with a lid. Lubricate and stir-fry the tsibul until golden color, with a length of three strands.



Add chopped carrots and coat them with 3 pieces of bread, stirring occasionally.



Boil the sliced ​​beetroot, brush, stir, 2 quilins and add 3 tsp. lemon juice, in order for the beet to preserve its color during cooking (in theory), but in practice the beet is still cold.



Add 1 tbsp. concentrated tomato paste, stir and continue brushing for 3 more minutes. The refueling is ready, we turn on the lubrication mode.



Place it on top of the filling of the shmatochka. The blackness of the balls may not be completely removed, because everything gets mixed during cooking.



Then add the potatoes, the water in which it was soaked, and add water.



There is cabbage hanging on top.



Fill with two liters of filtered water, add bay leaf, black peppercorns, salt, zukor, for the most part, close the lid and set the “soup” mode for 30 minutes at the highest pressure (70 kPa). During this hour, young yalovichina can be thoroughly cooked.

After the end of the appointed hour, having taken off the pressure, I tried the meat, and I couldn’t tell the result - it was very chewy, so I re-turned on the “soup” mode for 20 minutes at a pressure (40 kPa), so that the vegetables did not boil, but It was cooked at a lower temperature and under pressure. In this manner, after 50 minutes, the yalovichina is good, the navіt is perfectly cooked.

Serve borscht with sour cream, chasnik and black bread, sprinkled with herbs.

Do you want to learn how to cook delicious red borscht in a multicooker? Then read our delicious recipe! We will teach you how to prepare the most beloved herb of Russians, Ukrainians, Poles and other peoples of the world.

The gentleman's skin drains its secrets from the prepared borscht. We collected the best of them from our statistics.

Regardless of the fact that the technology for preparing this herb is difficult to prepare, we will learn to prepare delicious, aromatic borscht in a multicooker simply and easily. So, so that you don’t spend a lot of time on your preparation, but the result, prote, will turn everything around!

Why do we cook borscht at the multivartsa? On the right, it’s easier to cook in this kitchen, the delicious rich borscht on the stove will please the family and save the energy of the owner. This kind of poison will give your skin a slinky and a voracious appetite! Prepare deep bowls, fresh bread and sour cream - soon you will delight your household with delicious relish.

Smak Info Borscht and cabbage soup

warehouses

• Meat – 400 g;
• Potatoes – 200 g;
• Cabbage – 300 g;
• Carrots – 1 approx.;
• Tsibulya – 1 pc.;
• Buryak – 1 piece;
• Tomatoes – 1 pc.;
• Tomato – 2 tbsp;
• Sweet bell pepper – 1 approx.;
• Water – 3 l;
• Roslinna oliya – 2 tbsp;
• Strength and spices.

How to prepare savory and aromatic borscht in a multicooker

Pour the oil into a bowl in a multicooker. Clean, skip and cut the carrots and carrots into pieces. Place the cibul into the bowl and turn on the “lubricate” mode. Add for 3 minutes, add carrots, stir and add for another 3 minutes.

Clean, mince and finely chop bell pepper. Add carrots and broccoli, mix and add for 3 minutes.

Clean, clean and thoroughly cut beetroot. Add carrots, cibulette and peppers, mix and add 5 pieces. Vimikamo "lubricate" mode.

We remove the meat and cut it into small pieces. We transport all the meat to the vegetables and set the cooking mode to 20 minutes.

Clean and wash the potatoes, cut them into cubes and place them in a bowl in the multicooker.

Shred the cabbage finely, place it in a bowl, and lightly salt it with your hands. This is how the cabbage becomes soft. Then add it to the multicooker bowl.

Then cut the tomato into pieces and add it to all the ingredients. This is where we add the tomato paste. If you like sourness, sprinkle some lemon juice into a bowl.

Pour 3 liters of water into the bowl. Add spices (black peppercorns, bay leaf, salt). I don’t respect borscht! Simply closing the lid prevents the borscht from cooking for another 40 minutes. The trick is to ensure that the borscht does not boil, which means it loses its brightness and the vegetables don’t boil into an unintelligible sticky mess.

The borscht is ready! You can serve it with fresh herbs and delicious sour cream. Remember that borscht will be richer if it sits for several years. Alas, we sing to you, you will not be able to stop yourself from trying this relish right away and not taking more. Expect to be satisfied!

For the sake of preparation:

• The richest and richest borscht comes from pork ribs.
• Never allow the borscht to boil after you have added the beet. Otherwise, the color will be brown, not bright red.
• To add fresh summer flavor to the borscht, add celery root and grated parsley to the ingredients.
• If you cut the potatoes into large cubes, the potatoes will absorb the incredible aroma and taste of borscht, and will become even more savory.
• Instead of lemon juice to add sourness to the borscht, you can add a little rose brine from the marinated and salted cucumbers.
• For cooking, you can combine different ingredients. For example, borscht with red kvass and mushrooms is considered rich. Why the varty borscht with donuts! This is the true spirit of mysticism.
• Instead of using rose oil for brushing the vegetables, you can stir up the melted lard later to make the borscht fatty and succulent.
• To prepare pork borscht, the meat must be cooked for at least 40 minutes. To prepare chicken borscht, 20 pieces of chicken are enough, boil the meat and you can add other ingredients.
• Instead of fresh cabbage, you can add sour sauerkraut. The resulting fruit has a hint of sourness and a rich red color.
• If you don’t have a tomato or tomato paste on hand, you can drink 1 – 2 bottles of tomato juice.
• Since the meat is dark, it is necessary to cut it.
• During the cooking time, the meat in the broth may begin to boil. It is necessary to remove it. Also, don’t be afraid to look into the multicooker!
• It’s never easy to buy ready-made seasoning for preparing this herb! It is best to use spices such as bay leaf, chasnik, turmeric, red and black pepper.

Delicious!

The gentleman's skin prepares Ukrainian borscht for a rich recipe, so all wines will come out with different relish. The mood of the gentlemen plays a very important role in the prepared borscht. It’s even more relishing to come out of this episode, since she prepares him with satisfaction and, as the people say, “puts her soul into him.” Recently, a multicooker came to the aid of the state farmers. Stravi cooked in it comes out juicy and rich. The main advantage of this shortcut is the saving of time. And today you learn about the technology of preparing Ukrainian borscht using a multicooker.

How to cook borscht from cowberry in a multicooker

Kitchen appliances: grater, nizh, shakyvnytsia, hour press, multicooker.

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1. Turn on the multicooker, select the “Spec” function in the menu, set the timer for 15 minutes. Pour one or two tablespoons of refined oil into the bowl.
2. Clean it for an hour and cut it into cubes of one or two pieces of medium size. We place it in the heated bowl of the multicooker and coat it with a stretch of three quills.
   
   
3. On a large third or third, grate one carrot, one or two medium-sized beetroot, and one sticky tomato.
4. In a medium cube, one red bell pepper and 300-350 g of cowhide meat.
   
   
5. Add carrots, beetroot, chopped bell pepper, one tomato and 300-350 grams of prepared meat to the multicooker until greased.
   
   
6. Mix all the ingredients well together, add a brush to cut it off, and add 1 teaspoon of apple citrus, then stir.
   
   
7. Next, take 250-320 grams of fresh cabbage, cut 250-320 grams of potatoes into cubes, and place everything in the multicooker bowl.
   
   
8. Place a kettle of water on the stove and bring to a boil.
9. You can turn on the lubrication mode in the multicooker.
10. Add one tablespoon of salt, 2-3 pieces of bay leaf. Pour the vegetable mixture with dill into the markings on the multicooker bowl.
    
    
11. Close the multicooker and select the “SOUP” mode in the menu, set the timer for 1 year 30 minutes.
    
    
12. We spend an hour peeling three or four cloves of chasnik, pass it through a chasnik press and add it to the prepared borscht.
13. Chop 50-70 g of greens into small pieces.
    
    
14. Our borscht is ready. Remove the multicooker and let it cool for a few hours.
    

The finished borscht is poured into plates, freshly chopped herbs and sour cream are added to the bowls.
Delicious!

Video of preparing borscht

What's the video on? you can master all stages of preparation borscht in a multicooker.

• The tomato can be replaced with tomato sauce or paste.
• To color the borscht using the rich red color, you need to add a little apple juice.
• If you like sweet borscht, you can add one or two teaspoons of zukru.

Borscht with pork at the multivartsi

Preparation time:approximately 1 hour 35 hvilin
Number of servings: 6-8
Kitchen appliances: 4-liter saucepan, slotted spoon or tablespoon, shaken or lower, multicooker.

warehouses

Recipe for preparing borscht in a multicooker

Borscht with pork ribs is ready. Pour into plates, add sour cream and chopped crepe.
Before such borscht it is traditional to prepare and serve donuts with a chasnik.
Delicious!

Today we will tell you how to prepare borscht using a multicooker. Using vicorous and various ingredients and various thermal processing, you can create an incredibly rich red or green soup that will satisfy all members of your family.

How to prepare borscht for a cartoon?

Most state gifts are respected, so it’s difficult to cook borscht for a long time. It's not like that. Red soup is easy to make, especially if you follow the simplest recipe for its preparation.

So, before preparing savory borscht in a multicooker, it is necessary to note the presence of the following components:

• fresh cowberry on a brush – approximately 500 g;
• white cabbage - about 400 g;
• cybul ripchasta - 2 heads;
• potatoes - 2 bulbs;
• carrots juice and fresh - 2 pcs.;
• fresh beet - 2 pcs.;
• tomato gostra paste - 3 large spoons;
• fresh chasnik - 3 cloves;
• salt, pepper, bay leaf - for judgment;
• citric acid - on the tip of a knife.

Processing of components

How to prepare borscht with meat? Beforehand, we need to process the yowl and vegetables. Wash the meat on the bone well and cut off all unnecessary elements. Peel the potatoes, heads of cybul, carrots and beet from the skins, and then cut into cubes (the first two ingredients) and grate with a large grater (the remaining two ingredients).

When the white cabbage is dry, it comes out from the top leaf and falls into even thin strips. Also crush the fresh cloves of the chasnik.

Thermal processing of red grass

Before preparing the borscht in a multicooker, place the cowberry on a brush in a bowl, add water, salt, add bay leaf and cook in the “Soup” mode for 42 minutes. Afterwards, remove the meat and cool. After this, the pulpy parts of the yowl are strengthened from the brushes and cut into large pieces.

After turning the meat into the broth, add fresh cabbage, zucchini, beet and carrots. Having peppered all the ingredients, cook them at this setting for 15 minutes. After this, add potatoes, tomato paste and citric acid to the soup. After mixing all the ingredients, cook them for 25 minutes.

At the end, put the crushed cloves into the broth and leave for ¼ year while turning on the "Pidigriv" program.

Served to the table

Now you know how to prepare borscht using the Polaris multicooker. After the red soup has been dried, divide it into bowls and serve it to the table with fresh sour cream or mayonnaise.

Prepared borscht with maximum calorie content

We learned more about how to prepare borscht in a multicooker. Please note that you will find recipes that will help you get the maximum amount of nutritious and high-calorie herbs.

To implement this method we need:

• fresh cowberry without a brush – approximately 200 g;
• fresh pork – about 200 g;
• white cabbage - approximately 170 g;
• sauerkraut – about 140 g;
• tsybula girka - 2 heads;
• Morkvina sokovita - 1 pc.;
• fresh beet - 2 pcs.;
• one tablespoon - 2 large spoons;
• potatoes are not too big - 1 bulb;
• Oliya sonyashnikova - approximately 40 ml;
• salt, fine pepper, bay leaf - for discretion.

How to prepare the ingredients?

To extract more rich and lively borscht, you need to combine two types of meat: cowhide and pork. It is good to wash them and remove all unnatural elements. After this, proceed to harvesting the vegetables. Peel potatoes, beet, carrots and cibulin parts from the skins, and then trim. Cut the first two ingredients into cubes, and the rest into cubes. Also, gently shake fresh cabbage (in thin layers) and rinse the sauerkraut in a sieve.

Extinguishing process

First start before preparing the red soup; some of the products must be subjected to thermal processing later.

Place the beetroot bowls in the multicooker bowl, add olive oil and simmer for about 10 minutes. Then add table salt, chalk pepper and continue the heat treatment for another 5 minutes.

Lubrication process

After the beet has extinguished, place it in a small plate, and place the beetroot and carrots in the multicooker container. After moistening the ingredients with olive oil, cook them in the “Vinka” mode for ¼ year. During this hour, the vegetables will be completely soft and fizzy. Sprinkle the products with pepper and sillyu, and then place them in a small plate and proceed until the first herb is prepared.

The brewing process

Having greased and simmered the vegetables in the multicooker, proceed to preparing the meat broth. For this purpose, put pork and cowhide, bay leaf and salt into the bowl. Fill all products with fresh water and turn on the “Soup” program. In this regime, it is easier to prepare grass.

After an hour, the meat is removed, cooled and cut into large pieces. When you need ready-made broth, add sauerkraut and fresh cabbage to it. Boil the ingredients for 20 minutes. Then they add previously boiled meat and potatoes. After ¼ year, add stewed beetroot to the same broth.

After mixing all the ingredients, cook them in the “Soup” mode for 10 minutes. After the potatoes and beets become soft, add the sautéed vegetables until tender, carefully wait and turn on the “Pidigriv” program for 3-6 minutes.

Served before lunch

Having prepared red and high-calorie soup at home, pour it into plates and then serve it to the table with a bowl of bread. Additionally, flavor the herbs with fresh chopped herbs, as well as sour cream or mayonnaise.

How to prepare meat borscht?

Few people know that the borscht is not just red, but green. To prepare such a non-herbal herb, use various components (rhubarb, dill, etc.). However, we decided to make a profit from the frozen sorrel leaves. Let's talk about everything in order.

Before preparing green borscht using the Redmond multicooker, you need to add:

• potato bulbs – 2 small pieces;
• fresh carrots - 1 pc.;
• fresh veal – about 1 kg;
• coarse and parsley - sprouts;
• hard-boiled eggs – 3 pcs.;
• large cibulin - 1 head;
• freshly fermented sorrel leaves - a large bunch;
• dried bay leaf - 2 leaves;
• Oliya sonyashnikova - for consideration;
• chalked pepper, salt and other spices - taste for relish;
• water - for drinking (for broth);
• rich sour cream - stir in when serving the soup to the table.

We collect the ingredients

To prepare green borscht, it is best to use young and fresh veal. They move well and sway with no more shredded clothes. Also carefully peel all the vegetables and start before trimming them. Grate the carrot into thirds, and cut the cibulina and potatoes into cubes.

Besides everything else, rinse the greens (creep, sorrel and parsley) thoroughly, then chop them with a sharp knife.

When the eggs are dry, boil them and cut them into medium cubes.

Pasting vegetables

Before preparing green borscht in a multicooker, you must first prepare all the ingredients and grease some of the vegetables. Place the cibulin and carrots in a bowl of a kitchen appliance, moisten with olive oil and brush in the “Vipichka” mode until fully visible. Then place the ingredients on a plate and start cooking the soup.

Gotujemo green borscht

To prepare green soup, place fresh veal and bay leaves in a multicooker. Salt the ingredients, add water and cook in the “Disease” setting for 45 minutes. After this, add potatoes and ground pepper to the container. After 20 minutes, add fresh herbs and poached chicken eggs to the broth.

Mix the ingredients with a spoon, bring them to a boil and cook on the same program for about 8 minutes.

After the soup is ready, add oil to the vegetables first and leave them in the “Podigriv” mode for 10-15 minutes.

We serve sieve and harvested grass before dinner

As you can see, there is nothing special about the prepared green borscht from sorrel. Serve it to the table just like red soup. For this purpose, divide the herb into deep plates, brush with sour cream or mayonnaise and serve with a piece of white or black bread.

To prepare delicious borscht, you need to follow the following rules:

• Mix up the ingredients to add a little sourness to the soup (citric acid, lemon juice, sauerkraut, ocet, gostra tomato paste, sour sorrel, etc.).
• The borscht will be brightened and rich, since for its preparation not only grain beetroot, but also old bulbs are used. They are the ones who are fussing about carrots.
• Fresh borscht (either green or red) is prepared with yavych on a brush. The use of poultry meat for such food is not common.