Borscht in a slow cooker

Borscht in a slow cooker is a modern and simplified way of preparing a dish, which allows every housewife to cook it tasty, rich and bright red. The borscht simmers in a slow cooker and this is similar to the effect of a Russian oven. There are no strict recipes for borscht and the range of ingredients is wide. The vegetable base and meat broth for various types of meat remain unchanged.

Classic borscht with beets in a Redmond slow cooker

Classic borscht with beets in the Redmond slow cooker is very simple to prepare, and the taste will not differ from traditional versions. We take classic ingredients for borscht: meat, potatoes with beets, carrots, cabbage and onions. In this recipe we cook borscht with beef. Most of the time is spent preparing vegetables. We put all the products into the bowl at the same time and cook on the “Soup” program, which is available at Redmond.

1. 
   Borscht in a slow cooker is prepared quickly and easily.Rinse the beef for borscht under running water and cut into medium pieces.
2. 
   Peel and rinse the vegetables indicated in the recipe. Grind the beets and carrots on a coarse grater or cut into thin strips. Cut the onion into small cubes.
3. 
   Chop the cabbage into thin strips and rub a little with your hands to reduce in volume. Drain cabbage juice.
4. 
   Cut the potatoes into cubes and place in a bowl with cold water to prevent them from darkening.
5. 
   Place the chopped meat and vegetables into the bowl of the Redmond multicooker. Dissolve tomato paste in cold water and pour into a bowl. Add salt with any seasonings to your taste and add water to the ingredients. Close the multicooker lid. Turn on the “Soup” and “start” program. Cooking time for borscht is 1.5 hours. Serve the classic borscht cooked in a slow cooker hot, topped with fresh parsley. Bon appetit!

Borscht with chicken in a slow cooker

Borscht with chicken in a slow cooker will be your dietary version of this dish, and the chicken will cook faster. For borscht, the important point is the color saturation, so we will prepare the beets separately, but you can use baked or pickled ones. In this recipe we will complement the taste of borscht with chicken with mushrooms.

Cooking time: 1 hour 40 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Chicken – 250 gr.
• Cabbage – 250 gr.
• Potatoes – 4 pcs.
• Tomato paste – 2 tbsp.
• Beets – 1 pc.
• Onion – 1/2 pcs.
• Carrots – 1/2 pcs.
• Champignons – 5 pcs.
• Bay leaf – 1 pc.
• Parsley – 1 bunch.
• Salt - to taste.
• Greens - to taste.
• Water – 2 l.

Cooking process:

Step 1. Immediately prepare all the ingredients for the borscht. Peel the vegetables, rinse and cut into small pieces of arbitrary shape.Place the potato slices into the multicooker bowl.

Step 2. Add chopped carrots and onions to it and add tomato paste.

Step 3. Grind the cabbage for borscht, especially late varieties, using a blender.

Step 4. Then transfer it to the bowl with the rest of the vegetables.

Step 5. Cut the chicken into medium pieces, and to remove the fat, cook it for 5 minutes in a separate pan. Transfer the chicken to a bowl and add bay leaf and salt to your liking.

Step 6. Pour 2 liters of clean water into the bowl and turn on the “Soup” program for the default time.

Step 7. Cut the beets into pieces and steam them in advance until tender. This can be done simultaneously with cooking borscht, if the multicooker allows.

Step 8. Grind the steamed beets in the same way as cabbage using a blender.

Step 9. At the end of the “Soup” program, transfer the chopped beets to the borscht.

Step 10. Wash the champignons, cut into slices, fry in a frying pan for 5 minutes and add to the borscht, which will give the dish a special mushroom aroma.

Step 11. On any program, bring the borscht to a boil. Then add finely chopped greens to it. Leave the borscht in the “Warming” mode for 30 minutes to infuse.

Step 12. You can serve borscht with chicken prepared in a slow cooker for lunch. Bon appetit!

Meat borscht with beef in a slow cooker

Meat borscht with beef in a slow cooker is not difficult to prepare and there are different technologies. In this recipe we cook with beef. Fry vegetables, except potatoes, together with meat on the “Baking” program. To preserve the bright color of the beets, add a little vinegar. Then add potatoes, water and cook the borscht on the “Soup” program.

Cooking time: 2 hours 20 minutes.

Cooking time: 25 minutes.

Servings: 4.

Ingredients:

• Beef – 300 gr.
• Bone for broth – 1 pc.
• Beets – 2 pcs.
• White cabbage – 250 gr.
• Potatoes – 250 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 3 cloves.
• Bell pepper – ½ pc.
• Wine/apple vinegar – 1 tsp.
• Vegetable oil – 2 tbsp.
• Tomato paste – 2 tbsp.
• Bay leaf – 2 pcs.
• Parsley – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.
• Water – 2 l.+40 ml.

Cooking process:

Step 1. First of all, prepare all the ingredients for the borscht according to the recipe. Peel and rinse the vegetables.

Step 2. Finely chop the onion. Grind the carrots on a coarse grater. Pour vegetable oil into the multicooker bowl and turn on the “Frying” or “Baking” program. Place chopped onions and carrots into heated oil and fry them for 3 minutes while stirring.

Step 3. Cut the bell pepper into small cubes and place in a bowl.

Step 4. Cut the peeled beets into thin strips, which is considered better than grating. Place the beet slices into a bowl.

Step 5. Pour wine or apple cider vinegar over the beets, then they will retain their bright color well.

Step 6. Then add tomato paste with 40 ml of clean water to the vegetables and mix everything well.

Step 7. Using a sharp knife or vegetable peeler, chop the cabbage into thin strips, grind a little to reduce in volume, and place in a bowl with the rest of the vegetables.

Step 8. Cut the beef for borscht into small pieces and fry for a couple of minutes with vegetables so that it does not foam during cooking.

Step 9: Place a beef bone in the middle of the bowl. Cut the potatoes into small cubes and also place them in a bowl. Salt these ingredients to your taste, add black pepper and bay leaf.Then pour 2 liters of hot water over the vegetables and beef and mix everything. Close the multicooker lid and turn on the “Soup” program. Cooking time should be 1.5 hours, no less.

Step 10. A couple of minutes before the end of cooking, add finely chopped herbs and garlic to the borscht. At the end of the program, you can let the borscht brew a little in the “Warming” mode, but this is not necessary.

Step 11. Serve the meat borscht with beef prepared in a slow cooker hot for lunch, topped with sour cream. Bon appetit!

Borsch without cabbage in a slow cooker

Borscht in a slow cooker can be prepared without cabbage if for some reason you don’t have it or don’t want to include it in the soup. In this version, twice as much beets are added to borscht as in regular borscht. We prepare borscht using young beef and chop it up so that it cooks faster. We fry the beets along with carrots and onions, which will preserve their rich color well. Chopped lard will give borscht a special taste.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 6.

Ingredients:

• Beef pulp – 400 gr.
• Beetroot – 500 gr.
• Potatoes – 3 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 4 cloves.
• Leaf celery – 3 pcs.
• Vegetable oil - for frying.
• Bay leaf - to taste.
• Salt - to taste.
• Mixture of peppers - to taste.
• Salted lard - to taste.
• Water – 3 l.

Cooking process:

Step 1. Prepare the ingredients for borscht according to the recipe. Peel and rinse the vegetables. Grind the carrots on a fine grater.

Step 2. Cut the onion into small cubes. In a multicooker bowl on the “Frying” program, heat a little vegetable oil and fry the chopped onion in it until light golden brown.

Step 3. Add carrots to the onions and fry briefly.

Step 4.Grind the peeled beets in the same way as carrots, on a fine grater. It's easier to do this in a food processor.

Step 5. Place the chopped beets in a bowl and fry well while stirring.

Step 6. Cut the potatoes into small cubes.

Step 7. Rinse a piece of young beef well and cut into thin strips.

Step 8. Cut the celery (stalks) into small pieces.

Step 9. Place pieces of beef, sliced ​​potatoes and celery into a bowl with the fried vegetables, add salt and seasonings to your taste and pour 3 liters of hot water over these ingredients. Close the multicooker lid. Turn on the Soup program for the default time.

Step 10. At the end of the program, add chopped garlic and salted lard to the borscht. Let the dish sit for a while. Then you can serve the borscht without cabbage cooked in a slow cooker, adding sour cream. Bon appetit!

Borscht in a slow cooker with beans

Borscht in a slow cooker with beans has a good taste, is filling, and is also healthy, as it is prepared from a selection of vegetables. Any meat is suitable for borscht, but in this recipe we prepare a dietary version without meat, only with meat broth. We take dry beans and soak them in advance, and the vegetables are the same as for regular borscht. To preserve color, fry beets with carrots and onions. We cook using the “Frying” and “Soup” programs.

Cooking time: 2 hours.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Beets – 1 pc.
• Beans – 100 gr.
• Onion – 1 pc.
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• White cabbage – 300 gr.
• Garlic – 3 cloves.
• Tomato paste – 2 tbsp.
• Salt - to taste.
• Sugar - to taste.
• Lemon – ½ pc.
• Bay leaf - to taste.
• Meat broth – 2.5 l.
• Greens - to taste.
• Seasonings - to taste.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Rinse the beans in advance and soak them in cold water for several hours or overnight. Peel and rinse the vegetables indicated in the recipe. Grind the beets and carrots on a coarse grater. Cut the onion into small cubes.

Step 2. Turn on the multicooker to the “Frying” program and heat the vegetable oil in a bowl. Place the chopped vegetables into a bowl.

Step 3. While stirring with a spatula, fry the vegetables until they become soft and towards the end of frying, pour in the juice of half a lemon, then the beets will not lose their color.

Step 4. Add tomato paste to this vegetable fry, add salt, sugar and any seasonings and fry for a couple more minutes.

Step 5. Cut the potatoes into small cubes and place in a bowl.

Step 6: Next add the soaked beans.

Step 7. Chop the cabbage into thin strips, grind a little to reduce volume and add to the rest of the ingredients.

Step 8. Pour hot meat broth or just hot water over the vegetables. Add bay leaf to them. Close the multicooker lid and turn on the “Soup” program for the default time.

Step 9. At the end of the program, stir the borscht, take a sample and adjust to your taste.

Step 10. Add finely chopped garlic and herbs to the borscht. Close the lid and let the borscht brew for 20-30 minutes in the “Warming” mode.

Step 11. Pour borscht with beans prepared in a slow cooker into soup cups, add sour cream and serve the dish for lunch. Bon appetit!

Borscht with stewed meat in a slow cooker

Borscht with stew in a slow cooker will be a simple and quick option from a wide range of this type of vegetable soup. It is prepared with water, but you can supplement it with bouillon cubes.The stew is chosen to be of high quality and with “fat”, and you should not skimp on it. For a good taste of borscht in a slow cooker, the sequence of ingredients is important, as indicated in the recipe.

Cooking time: 1 hour 40 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Potatoes – 4 pcs.
• Carrots – 1 pc.
• Cabbage – 400 gr.
• Beets – 2 pcs.
• Onion – 1 pc.
• Stew – 400 gr.
• Salt - to taste.
• Sugar - to taste.
• Ground black pepper - to taste.
• Tomato paste – 1 tbsp.
• Bay leaf – 2 pcs.
• Greens – 1 bunch.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. First of all, according to the recipe, prepare all the ingredients for the borscht. Peel and rinse vegetables. Then cut the prepared vegetables with a knife or using kitchen gadgets, which is more convenient and easier.

Step 2. Cut the onion into small cubes.

Step 3. Grind the carrots and beets on a coarse grater.

Step 4. Chop the cabbage into thin strips.

Step 5. Turn on the “Frying” program for 20 minutes. Heat vegetable oil in a bowl and fry the chopped onion in it.

Step 6. Then add the grated carrots to the onions and fry while stirring with a spatula until soft.

Step 7. Next, transfer the grated beets into the bowl, add salt and sugar and after 5 minutes add tomato paste. Mix these ingredients with a spatula.

Step 8. Add diced potatoes and cabbage strips to the fried vegetables.

Step 9. Pour boiling water over the vegetables, calculating the portions of soup and the consistency of the dish you need. Add black pepper with bay leaf, close the multicooker lid and turn on the “Soup” program for the default time, which is usually 1 hour.

Step 10. 10 minutes before the end of the program, transfer the stew into the borscht, mashing it into small pieces with a fork and stir again.At the end of the program, the borscht with stew prepared in a slow cooker can be immediately served at the table, supplemented with herbs and sour cream. Bon appetit!

Borscht in a slow cooker with Maggi seasoning

Borscht in a slow cooker with Maggi seasoning/dressing has a good taste and rich color, and it saves the housewife’s time. The dressing includes fresh vegetables with seasonings and spices, so only potatoes, cabbage and carrots are added to the borscht. In this recipe we prepare such borscht on chicken wings, but the meat can be any kind. One package of dressing is enough for a standard multicooker bowl and yields 3 liters of borscht.

Cooking time: 1 hour 15 minutes.

Cooking time: 10 minutes.

Servings: 5.

Ingredients:

• Dressing for borscht “Maggi” – 1 pack.
• Chicken wings – 4 pcs.
• Potatoes – 200 gr.
• Carrots – 100 gr.
• White cabbage – 350 gr.
• Water – 2.5 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Greens - to taste.
• Garlic - to taste.

Cooking process:

Step 1. First of all, prepare all the ingredients according to the recipe. Cooking begins with boiling the chicken wings. Rinse them well with cold water.

Step 2. Pour 2.5 liters of clean water into the multicooker bowl and turn on the “Soup” program for 1 hour 15 minutes. Place the wings into boiling water and cook for 20 minutes with the lid closed.

Step 3. While the wings are boiling, peel the potatoes and carrots and rinse. Cut the potatoes into small cubes and after 20 minutes of cooking the wings, add them to the broth.

Step 4. Grind the carrots on a coarse grater and add them to the broth after the potatoes. Cook everything under a closed lid.

Step 5. Chop the cabbage into thin strips, transfer to a bowl and add bay leaf.

Step 6.10 minutes before the end of the program, place one package of Maggi dressing into a bowl, stir the borscht, take a sample and adjust to your taste, adding salt and black pepper.

Step 7. After the signal about the end of the program, add finely chopped herbs and garlic to the borscht.

Step 8. Leave the borscht prepared in a multicooker with Maggi dressing/seasoning under a closed lid in the “Heating” mode for 10-15 minutes to infuse, and then serve for dinner, adding sour cream. Bon appetit!

Green borscht with sorrel in a slow cooker

Green borscht with sorrel in a slow cooker has many cooking options, both with meat and lighter ones, only with vegetables. In this borscht, beets are replaced with sorrel, and the dish has a special color and taste. In this recipe we prepare green borscht without meat, with canned sorrel and adding spinach with potatoes and carrots. Season the borscht with egg and fresh herbs.

Cooking time: 50 minutes.

Cooking time: 10 minutes.

Servings: 4.

Ingredients:

• Potatoes – 5 pcs.
• Carrots – 1 pc.
• Onion – 1 pc.
• Egg – 4 pcs.
• Spinach – 20 gr.
• Sorrel, canned – 100 gr.
• Parsley – 10 gr.
• Dill – 10 gr.
• Vegetable oil – 10 ml.
• Salt - to taste.
• Mixture of peppers - to taste.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Peel and rinse the vegetables for borscht. Cut the carrots into thin strips.

Step 2. Cut the onion into small cubes.

Step 3. In the multicooker, turn on the “Frying” program, heat the vegetable oil and fry the chopped onions and carrots until light golden brown.

Step 4. Cut the potatoes into small pieces of any shape.

Step 5. Place the chopped potatoes in a bowl, stir in the carrots and onions and fry for a couple of minutes.

Step 6.Then pour hot water into the bowl with the fried vegetables according to the number of servings. Add salt with black pepper and bay leaf. Close the lid and turn on the “Soup” program for 30 minutes.

Step 7. At the end of the program, add canned sorrel and finely chopped spinach with dill and parsley to the borscht.

Step 8. Break 4 chicken eggs into a bowl and mix well with a fork or whisk.

Step 9. Pour the egg mixture in a thin stream and with vigorous stirring into the hot borscht. Take a sample and adjust to your taste.

Step 10. Serve the green borscht with sorrel cooked in a slow cooker hot. Bon appetit!