In ancient times, borscht was cooked exclusively in the oven, baked in a pot. Then the stove replaced the stove. And, it would seem, the cooking process is as easy as possible. But modern housewives are given the opportunity to simplify the process even more - to cook borsch in a slow cooker while preserving its unique taste and maximum time savings.
Of course, many do not believe that it is really possible to cook a complex and labor-intensive dish using the technique: "Cut, threw, set the timer."
But the housewives, who have already tried to cook it in a miracle pan, argue that the taste is in no way inferior to the long-suffering soup from the stove and even more, it reminds one of the aroma of borsch from the oven.
Let's look at what recipes for borsch in a slow cooker (with photos and step-by-step description) guarantee a fragrant and rich soup.
Tips for cooking borsch
Borsch has its own cooking secrets that allow experienced housewives to enjoy triumph when serving the best soup in the world:
- Sugar is an essential ingredient for red borsch, but it is not added to green.
- Instead of vinegar, it is acceptable to use lemon juice, but the presence of acid in the soup is mandatory.
- To get saturated broth 10 minutes before turning off, you can add small pieces of lard and beetroot juice. Salo will make the soup more greasy, and the juice will give it a bright and rich color.
- Instead of tomato paste, it is acceptable to use tomato juice. It can also be replaced with fresh tomatoes. In this case, instead of one tomato, 3-4 fruits should be taken.
- Beans are not canned, then the borscht will turn out tastier and more rich.
How to properly prepare beets before adding to the soup
It is important to understand that if you add beets to the soup along with other ingredients, the borsch will not turn out an intense color. Therefore, it is necessary to stew the beets with a small amount of water or broth separately. Be sure to add sugar and acid - this step will preserve the color of the root crop. Since the beets during stewing are brought to almost complete readiness, 10 to 20 minutes of boiling together with other components of the soup will be enough.
What meat to choose for borsch
You can cook borscht on any kind of meat, while this ingredient is not at all mandatory. Vegetarian borschs are no less saturated, remaining still unbelievably delicious. Beans can serve as a substitute for meat.
But if meat for soup is a must, make the right choice.
To achieve a rich broth, choose meat on the bone. For example, ribs, shoulder blade, rumps or rumps with bone. Even from chicken, you can get a broth of fat content comparable to beef or pork. To do this, take the chicken is not young and be sure to use the neck.
Green borsch with sorrel
The soup made with the addition of sorrel, the cook is given various names. For some, it’s green borsch, and for others, sour green cabbage soup. We will adhere to the first point of view.
Ingredients for green borsch in a slow cooker:
- potato and sorrel leaves - 200 g each;
- carrots and onions - 100 g each;
- eggs - 3 pcs.;
- greens (dill, parsley);
- spice.
Cooking method:
Step 1. Peel the vegetables and cut into small cubes.
Step 2. In the bowl of the multicooker with the addition of vegetable oil, fry the carrots in the "Frying" mode.
Step 3. After the carrots, fry the onions.
Step 4. Change the mode to "Stew" and, putting the potatoes in the bowl, fill everything with water. We set the timer for 60 minutes.
Step 5. At this time, wash well and sort out the leaves of sorrel. Then grind them. At the same time with sorrel, you can chop other greens.
Step 6. Boil and peel two chicken eggs, cut (into cubes or slices).
Step 7. Break the third egg into a bowl and beat with a fork. A little salt is recommended.
Step 8. When the timer works, lay the sorrel in the bowl and pour a beaten egg into a thin stream. We set the timer for 10 minutes in the previous mode.
We are not in a hurry to lay soup on plates, borsch in a slow cooker should be infused for another ten minutes.
Serve the soup, decorating everything with herbs and complementing with a sliced egg.
Recipe for borsch in a slow cooker with beef in the title role
Connoisseurs of borsch claim that the dish is simply unthinkable without meat. Therefore, there are a huge number of recipes using various kinds of meat components. Connoisseurs of rich and tasty soup believe that the first dish is obtained better on beef broth.
Cooking borsch in a slow cooker using beans as one of the components significantly saves time.
Ingredients:
- beef on the bone - 350 g;
- beans - 200 g;
- cabbage - 200 g;
- beets, potatoes - 2 pcs.;
- carrots, onions, tomatoes - 1 pc.;
- garlic - 3 cloves;
- tomato paste - 2 tbsp. l .;
- table vinegar - 1 tbsp. l .;
- sugar (for quenching vinegar) - 1 tsp;
- bay leaf, spices.
Step-by-step recipe for borsch in a slow cooker:
Step 1. Wash dry beans and soak in cold water for at least 2 hours.
Step 2. There are two options for preparing meat:
- Pre-cutting meat into portions before cooking.
- Cutting meat into fibers after heat treatment.
Step 3. Carrots, grate beets through a grater or, like potatoes, cut into cubes.
Step 4. Shred cabbage and onions.
Step 5. Peel the tomato. Grind or chop.
Step 6. Grind the garlic.
Step 7. In the bowl of the multicooker in the “Baking” mode, we pass the onions with carrots.
Step 8. Stew the beets. Important: we get the frying out of the bowl and temporarily set aside.
Step 9. In the slow cooker, lay meat, cabbage, tomatoes, carrots and onions, beans. We put the slow cooker in the "Stew" or "Soup" mode for 80 minutes.
Step 10. After an hour, send the beetroot to the bowl with tomato paste. Cook in the previous mode for another 20 minutes.
Step 11. 10 minutes before the timer goes off, add garlic to the bowl.
Before serving, let the soup brew.
A photo of borsch in a slow cooker will be an excellent proof of the authenticity of the recipe. The soup is very tasty and rich.
How beautifully serve borsch
In order for the triumph to be final, you need to properly serve borscht, combining it with additional ingredients.
Let's see what to present in addition to the traditional soup is not just appropriate, but necessary:
Bread. The traditional addition to borsch is garlic pampushki. But in their absence, it is appropriate to combine borsch with fresh breadcrumbs and ordinary wheat bread. If it was cooked on fish, it is better to take Borodino bread.
Fat with garlic is an appropriate supplement. We cut the fat into thin slices “for one bite”.
Greens. In addition to chopped herbs, added directly to the soup, you can serve with green onion feathers with borsch. Be sure to put a salt shaker on the table.
Do not forget about the traditional sour cream.