Borsch is the most recognizable soup in our country. You will not confuse him with anything. Ruby broth, a white island of sour cream in the center of the plate. Piece of art! Each hostess borsch has its own taste characteristics, there is not one similar. And why? It seems that the reason here is this: the usual vegetable soup, spread throughout Western Europe, as a result, there are national and regional nuances. For example, in central Russia, the emphasis is on beets. It is thanks to her that a rich ruby color is obtained. But closer to the Ukrainian territories - for tomatoes, and
red soup, not burgundy. By the way, vegetables prefer to fry more than stew there. Hence there are so many contradictions. But, whatever one may say, the basis of the soup is one - this is a rich
meat broth. Here, by the way, there are also preferences. From time immemorial, some have cooked it only on fatty pork ribs, while others like beef brain bone.
We will consider the classic recipe for borsch in a slow cooker. It is this “miracle of engineering” that can create a masterpiece. So, we cook the base, that is, the broth. He should be given enough attention. If you decide to use beef, then you can safely leave it to cook for the night, the broth will only be stronger and tastier. It is better not to digest pork, it will be enough for three hours (maximum), chicken will require no more than two hours of time.
The borscht recipe in a slow cooker , in an oven or just in a saucepan on a stove cannot do without vegetables. There are several subtleties that are worth considering. The first is the choice of potatoes. Experts advise choosing well-cooked varieties, but if you do not like spilled potatoes, you can take varieties suitable for frying, they will retain their shape until the very end.
The next nuance, without which no recipe for borsch in a slow cooker or saucepan can do, is a certain sort of beetroot. Only a properly selected vegetable can not lose its color during cooking, not become gray-brown. By the way, vinegar and sugar added during frying will help to keep the shade of beets. No need to be afraid to add a tablespoon of sugar to the soup, as it will balance the acidity of the tomatoes and make the soup more saturated.
When everything is ready for cooking (vegetables are selected and peeled, the broth is cooked), the “assembly” begins. Here you have to follow the recipe for borsch. In a slow cooker, you can cook by folding everything together and turning on the “stewing” or “soup” mode (depending on the model) for a couple of hours. This option can be safely called Old Russian, since that is how vegetable soups languished in Russia. Ukrainian and Cossack borsch suggests a separate frying of all ingredients and subsequent infusion. Such borsch is good the next day.
Regardless of which recipe you choose, the composition of the products will not differ. Borsch consists of onions, carrots, potatoes, cabbage, beets and strong meat broth. Salt, spices and herbs are added to taste. Served with garlic bread and sour cream.
Soups - this is the most delicious of what is cooked in a slow cooker. They are rich and aromatic. The main advantage of this device is the simplicity of cooking dishes of excellent quality.
What is tasty to cook in a slow cooker, except borsch? Yes, anything. Casseroles and biscuits, Tatar basics, Hungarian goulash, steam patties and cabbage rolls. Create, a slow cooker will help you.