Borscht is considered national dish many Slavic peoples, so the options for its preparation can vary significantly.

We have already published one of the options for preparing borscht in this master class:. Today there will be 2 more recipes.

Traditional ingredients are, of course, beets, carrots and onions, to which meat, peppers, tomato paste, potatoes, spices and other products are added.

The easiest and fastest way to cook borscht in a slow cooker today is that the soup recipe adapts perfectly for it, retaining its aroma, color and taste! Vegetarian Recipes can no longer be considered classic, since initially the dish was always made using meat.

Borscht recipe in the Redmond slow cooker

Ingredients:

• 300 grams of pork or beef on the bone;
• bulb;
• 5 potatoes;
• carrot;
• medium-sized beets;
• bell pepper;
• a quarter of a small head of cabbage;
• vegetable oil;
• 3 tomatoes;
• water;
• a spoonful of vinegar;
• seasonings, pepper, herbs, garlic, salt, bay leaf.

Recipe for making borscht in a slow cooker:

1. Pour about 2 liters of water into the slow cooker, put the meat, setting the "Soup" mode for an hour.
2. Wash and clean the vegetables, cutting everything as small as possible (only cubes of potatoes).
3. Fry the onion in a pan with oil and chopped garlic. Then add beets and carrots to them.
4. Tomatoes are peeled (previously doused with boiling water) and mashed to a puree state, put in the pan with the rest of the vegetables. Little secret: a spoonful of vinegar poured into the roast will keep its appetizing color.
5. Remove the foam from the broth, set the “Extinguishing” mode on the multicooker for an hour.
6. After half an hour, remove the meat from the broth, cut or divide into fibers, freeing from the bone. Chop the cabbage and put in a bowl along with meat and ready-made stewed vegetables.
7. Approximately 15-20 minutes before the end of work, pepper and salt the future borscht, put herbs, spices and seasonings.

The approximate cooking time is 2 hours, taking into account the roasting of vegetables and the preparation of the broth. It's much faster than the traditional way.

Borscht recipe in the Polaris slow cooker

In a slow cooker, you can cook a real and hearty Ukrainian borscht. The device not only makes the whole process easier and faster, but also allows you not to worry that something will run away or burn.

Ingredients:

• 300 grams of beef;
• beet;
• bulb;
• ½ small cabbage;
• sunflower oil;
• carrot;
• 3 tablespoons of either tomato paste or tomato juice;
• 3 potatoes;
• water;
• spices, salt and seasonings to taste;
• garlic clove.

Borscht preparation:

1. Boil the meat for an hour, bring water to a boil, then drain it and pour fresh water. Salt.
2. Pour oil into the bowl from the Polaris multicooker, into which gently place the chopped beets, carrots, garlic and onions. Set the program "Extinguishing" for 30 minutes. After that, add tomato paste (diluted with water) or juice to the vegetables. Simmer roast for another 15 minutes.
3. Pour 2.5 liters of broth into a bowl. Cut potatoes, chop cabbage, then put in borscht. Divide the meat into pieces or chop and also add to the soup. Salt, pepper, sprinkle with spices and herbs. Set the "Extinguishing" mode for an hour.

Those who decide to cook such Ukrainian borscht should like the recipe in a slow cooker. The soup turns out very tasty, and it will take much less time to create it than usual. There is no classic “settled” version of this dish, so changes are possible, for example, someone wants to add bell pepper, but refuses garlic altogether.

Borscht in the Polaris slow cooker is, of course, the most delicious and satisfying borscht! And in this case, there are a large number of all kinds of borscht recipes - and this dish is prepared much easier and faster than before. Let's see some of the most delicious recipes borscht, which can be cooked with.

Russian borscht cooked with the Polaris multicooker

Ingredients:

• Chopped onion (it should be noted that not very small)
• Grated carrot
• Diced potatoes
• Chopped cabbage head.
• A couple of beets.
• A little celery.
• A couple of teaspoons of tomato paste.
• Lemon juice, spices.

Cooking process:

First you need to lay in the slow cooker almost all of the above vegetables (with the exception of beets). All this must be salted, add the right amount of spices and pour water. At the top of this cup, put a tray designed for steaming, where you need to put chopped beets in advance. We turn on the special “extinguishing” mode for about an hour.

After the end of the specified program, you can take out the beets, and turn on the multicooker in the special “Heating” mode. When the beetroot has cooled down a bit (wait at least three minutes), you can grate it with a coarse grater or just cut it. All this is subsequently mixed with tomato paste, as well as with lemon juice and placed in a slow cooker, where it is mixed again. Chopped herbs or garlic are placed on top.

In addition, it turns out unusually tasty. meat borscht prepared with a multicooker. Easy cooking and incredible results are almost guaranteed - all you have to do is put the necessary ingredients for frying in turn and pour water on top. The multicooker does the rest on its own.

All the borscht recipes that we recommend to you are sure to turn out tasty and unique if you follow the recipe. Borscht cooked in a slow cooker is distinguished by its simplicity and at the same time originality. One can only imagine what a huge collection of recipes for a slow cooker would be if we collected all the recipes of the most beloved and delicious meals from the Internet, but since this is a pipe dream, we are content with what we have. And we still have a lot of the most favorite and, of course, delicious dishes that are waiting for you to cook them using the multicooker you purchased.

Borscht with beef cooked with the Polaris multicooker

Ingredients:

• beet
• carrot
• onion
• tomato
• three hundred grams of cabbage
• three hundred grams of beef
• garlic clove
• Bell pepper
• herbs and spices

Cooking process:

The meat must be cut into cubes, and put in a slow cooker. Then we turn on the special mode "Baking". Throw finely chopped onion to the cooking meat. There you also need to throw all the ingredients in turn: grated carrots, peppers, cut into small pieces and a tomato, also cut into small slices. Add tomato paste on top. Beets are also rubbed on a grater, which is then placed in a multi-cooker bowl. Finally, it's the turn of chopped potatoes and shredded cabbage.

As a rule, forty minutes are enough to completely fry all the required ingredients (recall that the special “Baking” mode is used). But if it seems to you that the frying is not quite ready yet, it is advisable to extend the frying.
In the end, everything is salted to taste, seasonings are added, garlic is squeezed out. Everything is poured on top of boiled water. We turn on the special mode "Extinguishing" for about an hour. When only five minutes remain before the end of the specified program, you can lay the greens. I must say that sometimes one hour in the operating mode "Extinguishing" is not enough, because some of the products remain a little harsh. In this case, we select the special mode “Steaming”, where the borscht needs to be boiled a little.

Ukrainian borscht cooked with the Polaris multicooker

Ingredients:

• Onion
• Carrot
• Pair of beets
• four potatoes
• Three hundred grams of cabbage
• A little vegetable oil(useful for frying)
• tomato paste
• Spices, as well as beans or meat in addition, if desired

Cooking process:

The slow cooker turns on in the special "Baking" mode and with its help, carrots, onions, beets, previously ground on a fine grater, are fried. Tomato paste is added on top.

After the end of the baking program, the special “Stewing” mode is turned on; put potatoes, soaked beans and cabbage into the bowl. All this can and should be filled with water, add the necessary spices to taste. Then you need to close the lid and leave for several hours. Borscht will turn out so delicious that you will lick your fingers!

• 1-2 onions
• 2 carrots
• 3 tablespoons good quality tomato paste
• 1 ripe pepper
• 500 g fresh white cabbage
• 4 potatoes
• Half a kilo of meat
• 1.4-1.5 liters of water
• Bay leaf
• Oil for frying

Peel the onion from the husk, remove the skin from the carrots and beets. Finely chop the onion and chop the carrots and beets on a grater. Turn on the "Frying" mode, setting the time to 10 minutes, pour in the oil and put the cooked vegetables. Fry for 9 minutes, then add tomato paste. Stir and wait for the end of the program.

Peel the potatoes and cut into cubes, finely chop the fresh cabbage with a knife or a food processor, remove the stalk from the bell pepper, remove the seeds and cut into thin strips.

Important Tip: You can take any meat for cooking soup: veal, beef, chicken. You can use both the pulp and the bones. The meat is cooked simultaneously with the rest of the ingredients, foam will not form, since the temperature in the “Stew” mode in the slow cooker is less than 100 degrees, which avoids boiling.

Put shredded cabbage, potatoes, meat on fried vegetables large pieces, bell pepper. Fill with cold water

Pour salt, throw bay leaf and turn on the “Extinguishing” mode for 2 hours.

After the specified time, the soup in the slow cooker will be ready.

What to do if the color of borscht is dull?

It's no secret that the color saturation of the finished borscht depends on the beet, or rather on its variety.

But it is impossible to guess whether borscht with this beet will turn out beautiful or not, especially if you buy this vegetable in a store.

There are two ways to make borscht rich:

1. Before frying, beets should be sprinkled with lemon juice or table vinegar;

2. Boil the whole beetroot, and after the soup is ready, chop it and place it back in the pan. In this case, you need to wait for it to cool down, because it will be impossible to grind it hot.

Borscht cooked in a slow cooker Polaris 0517 AD (power 860 watts)

1. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Peel and cut potatoes. Finely chop the cabbage (the thinner, the softer it will be in the finished dish). Cut the beets into strips.

2. Add all prepared vegetables (potatoes, carrots, onions, cabbage) to the slow cooker.

3. Fill with water, add your favorite borscht seasoning and salt.

4. Install the steam rack and lay out the beetroot pieces.

5. Set the Soup mode to 1 hour.

6. After an hour, the beets will become softer.

7. After the beets have cooled down a bit, grate them and mix with tomato paste. And so that it retains its brightness in borscht, sprinkle it with lemon juice.

8. Add the beets, grated on a fine grater, mixed with tomato paste and garlic squeezed out with a garlic press, to the borscht. Stir. If desired, you can add: peppercorns and bay leaf.

9. In the book from Polaris, according to the recipe, it is recommended to set the "Soup" mode again for 1 hour. But from experience I can say that two hours for vegetable borscht is a lot. Therefore, I simply set the “Multi-cook” mode to 100 gr. and time is 20 minutes. After the end of the program, the borscht in the Polaris 0517 multicooker will be ready.

10. It is quite bright and tasty. Add a spoonful of sour cream to it. you can also add fresh herbs.

Enjoy your meal!

If you want to cook something more satisfying in a slow cooker, you can look at the recipe, or.

Borscht in the Polaris slow cooker - Notes and possible alternatives

1. If you add beets immediately, then the borscht will turn out paler. That is why the proposed cooking method is recommended.
2. You can cook meat borscht in a slow cooker according to the same principle. But in this case, for sure, you will need to cook it for 2 hours. As meat, you can use: loin on the bone, pork or beef on the bone, chicken, etc.
3. You can cook borscht with meatballs. To do this, mix the minced meat with onion passed through a meat grinder, add a little butter and water, an egg, salt and pepper. We make balls from the prepared minced meat and add them to the slow cooker with boiling borscht.
4. Sauerkraut can be used together with fresh cabbage.
5. It is better to add greens not during cooking, but to a plate immediately before serving.
6. In the season of fresh vegetables, it is better to use tomatoes instead of tomato paste. The rest of the time, you can replace the tomato paste with canned tomatoes in their own juice.
7. Popular additions to borscht: bell pepper, green beans or canned beans.

Borsch is considered a traditional Ukrainian and Russian soup. For the first time, information about this dish appeared only in the 17th century, and the feeling is that borscht has always existed.

Borscht is one of those recipes that allow a wide scope for creativity. There are an insane amount of options for its preparation. The uniqueness of this dish is that there are simply no permanent, mandatory ingredients! You can remove or replace any. Even beetroot, which seems to be an unshakable attribute, can be replaced with sorrel, and you get a “green borscht”.

To begin with, I will share my result of the vegetarian borscht in the Polaris 0517 slow cooker, which is described in the recipe book, and below I will give some of the possible variations. According to many, borsch in a slow cooker turns out to be more rich and fragrant than cooked on the stove. It is even closer to the original traditional method of cooking in cast iron on an oven.

For novice housewives or for those who have just got a slow cooker, who do not yet know how to cook borscht in a slow cooker, this recipe is dedicated.

Prepare food for 1 liter. water:

• White cabbage - 300 g
• Beets - 1 pc.
• Carrot - 1 pc.
• Onion - 1 pc.
• Potato - 4 pcs.
• Lemon - 1/2 pc.
• Tomato paste - 1 tbsp.
• Garlic - 2 cloves
• Salt - to taste

Recipe for borscht in a slow cooker Polaris 0517 with beets

1. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Peel and cut potatoes. Finely chop the cabbage (the thinner, the softer it will be in the finished dish). Cut the beets into strips.

7. After the beets have cooled down a bit, grate them and mix with tomato paste. And so that it retains its brightness in borscht, sprinkle it with lemon juice.

8. Add the beets, grated on a fine grater, mixed with tomato paste and garlic squeezed out with a garlic press, to the borscht. Stir. If desired, you can add: peppercorns and bay leaf.

9. In the book from Polaris, according to the recipe, it is recommended to set the "Soup" mode again for 1 hour. But from experience I can say that two hours for vegetable borscht is a lot. Therefore, I simply set the "Multi-cook" mode to 100 gr. and time is 20 minutes. After the end of the program, the borscht in the Polaris 0517 multicooker will be ready.

If you want to cook something more satisfying in a slow cooker, you can look at the recipe pea soup with smoked meats. or a cold recipe.

Borscht in the Polaris slow cooker - Notes and possible alternatives

1. If you add beets immediately, then the borscht will turn out paler. That is why the proposed cooking method is recommended.
2. You can cook meat borscht in a slow cooker according to the same principle. But in this case, for sure, you will need to cook it for 2 hours. As meat, you can use: loin on the bone, pork or beef on the bone, chicken, etc.
3. You can cook borscht with meatballs. To do this, mix the minced meat with onion passed through a meat grinder, add a little butter and water, an egg, salt and pepper. We make balls from the prepared minced meat and add them to the slow cooker with boiling borscht.
4. Sauerkraut can be used together with fresh cabbage.
5. It is better to add greens not during cooking, but to a plate immediately before serving.
6. In the season of fresh vegetables, it is better to use tomatoes instead of tomato paste. The rest of the time, you can replace the tomato paste with canned tomatoes in their own juice.
7. Popular additions to borscht: bell pepper, green beans or canned beans.

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