Ukrainian borsch in the multivariate
Recipe for making classic UkrainianBorscht is known to everyone. However, each housewife has her own twist, which gives borscht an unforgettable taste. The recipe for Ukrainian borscht cooked in a multicooker also has its secrets and tricks, which is why it turns out very tasty and rich. In addition, if you have pre-cooked broth, you can cook this dish in just an hour. Ingredients:
- beef - 1 kg
- white cabbage - 355 g
- carrots - 320 g
- beetroot - 355 g
- onion - 1 head
- potatoes - 520 g
- juice half a lemon
- tomato paste — 2 tbsp. l.
- fresh tomatoes - 300 g
- vegetable oil
- salt, sugar
- garlic
- spice
Preparation:If there is no pre-cooked broth, then you need to start cooking with this. The beef should be thoroughly washed and dried. Place the meat in the multicooker bowl and fill it with water. Set the "soup" mode and cook the meat for 1.5 hours. After that, strain the broth into another bowl to empty the bowl. Next, grate half of the carrots and finely chop the onion. Then cut the beets, cabbage and the remaining carrots into strips. Set the "baking" mode on the multicooker. Pour a little vegetable oil into the bowl and put in the chopped vegetables (except cabbage), fry them for 8 minutes. Then add tomato paste, salt and sugar. The slightly cooled boiled beef is cut into portions and added to the fried vegetables. Pour the strained broth into the bowl and add the shredded cabbage. Switch the multicooker back to the "soup" mode and cook for 50 minutes. 10-15 minutes before the end of cooking, add chopped fresh tomatoes, bay leaf, lemon juice and crushed garlic to the bowl. The borscht can be served 20 minutes after cooking, as it needs to sit for a while. The recipe for making such borscht does not require high culinary skills, even a novice housewife can handle it.
The recipe of Ukrainian borsch
Ingredients:
- meat - 500 g
- onion - 1 head
- carrots - 1 pc.
- potatoes - 4 pcs.
- cabbage - 300 g
- tomato sauce - 2 tbsp.
- salt pepper
The meat is washed under running water, dried andcut into portions. If the meat is not very fatty, then first pour 1 tbsp of vegetable oil onto the bottom of the bowl, and then put the meat in. Peel the carrots and onions, wash and cut into small pieces. Peel and wash the potatoes and beets. Then cut the beets into two parts, and the potatoes into small cubes. Peel the cabbage from the top leaves and chop. Put the prepared vegetables in a multicooker, fill it with water, add bay leaf, salt and spices. Set the "stewing" mode for 1.5 hours. 5 minutes before the end of cooking, take the beets out and cut into small pieces. Then add them back to the bowl. Bring the borscht to readiness and let it brew for about 10-15 minutes. Serve the dish with sour cream and herbs.
Borsch with fish in a multivark
The recipe for cooking borscht with fish in a multicooker assumes the presence of ready-made borscht dressing. If there is none, then it is prepared in the same way as for Ukrainian borscht. Ingredients:
- white cabbage - 250 g
- tail and head of red fish (salmon, trout, salmon)
- red fish fillet - 300 g
- onion - 1 head
- carrots - 2 pcs.
- bay leaf - 3-4 pcs.
- borsch refueling
- vegetable oil - 1 tbsp.
- salt pepper
- parsley greens
Preparation:Set the multicooker to the "soup" mode. Place the head and tail in the bowl, add a little water and cook for about an hour. After the time has elapsed, strain the resulting broth. Then switch the multicooker to the "baking" mode. Cut the onion into small pieces, the carrot into strips. Pour vegetable oil into the bowl and add the vegetables. Fry them until soft. Then switch the multicooker to the "soup" mode again. Chop the cabbage and add to the fried vegetables. Pour the broth into the bowl, put in the red fish fillet and, if necessary, add a little water. Cook for about another hour. Add the borscht dressing 10 minutes before the end of cooking. When serving, add finely chopped parsley to the borscht. This recipe is perfect for fasting days.
Borsch with chicken in a multivark
This recipe will take more time than the previous ones, but the dish turns out delicious. To prepare it, you will need:
- any part of the chicken
- carrots - 1 pc.
- onion - 1 head
- beetroot - 1-2 pcs.
- potatoes - 3-4 pcs.
- cabbage - 250-300 g
- green beans - 100 g
- lemon juice - 2 tbsp.
- water
- salt, spices
Preparation:Wash the chicken, dry it a little and cut it into small pieces. Peel the potatoes, wash them and cut them into cubes. Finely chop the cabbage. Cut the onion into small pieces, the carrots into strips. Put the chicken and all the chopped vegetables in the multicooker bowl, add the green beans. If you have fresh tomatoes and bell peppers, you can add them too. Salt, add your favorite spices and bay leaf. Then add water. Place a special steamer basket on top and put the beets in it. If the beets are large, they need to be cut into several pieces. If they are small, you can skip this. Turn on the multicooker and set the "stewing" mode for 1.5 hours. Squeeze 2 tbsp of juice from half a lemon. If you don't have a lemon, you can replace it with citric acid diluted in water. After 1.5 hours, take out the basket with beets. Let the beets cool down a little and grate them on a coarse grater, mix with lemon juice or diluted citric acid. Put the beets with the other products in the multicooker bowl. Mix everything and bring the borscht to a boil in the "bake" or "steam" mode. As soon as it starts to boil, turn off the multicooker, since borscht with beets loses its color with long boiling. Pour the finished borscht into plates and add sour cream and herbs.
Recipe for green borsch with sorrel
Ingredients:
- chicken or pork - 500 g
- onion - 1 head
- carrots - 1 pc.
- potatoes - 3-4 pcs.
- eggs - 3 pcs.
- sorrel — 1 bunch
- rice - 2-3 tbsp.
- salt
- bay leaf - 1-2 pcs.
- greens of dill, parsley
- green onion
Wash the meat, dry it and cut it into small pieces.pieces. Peel and wash the potatoes, carrots and onions. Grate the carrots, chop the potatoes and onions. Place the meat, potatoes, onions and carrots in the multicooker bowl. Add spices, bay leaf and salt. Fill with water and set the "stewing" mode for 1.5 hours. The recipe requires young meat, since old meat may not stew very well during this time. Add the rice 20 minutes before readiness. Boil the eggs separately. Then peel and cut into cubes. Finely chop the dill, parsley, green onions and sorrel and add at the very end of cooking. After that, set the "baking" mode and bring the borscht to a boil. Do not boil for a long time so that the greens do not overcook. When serving, add a little sour cream to the borscht.
Green borsch with nettle recipe
Ingredients:
- any part of the chicken
- eggs - 4 pcs.
- potatoes - 3 pcs.
- rice - 2 tbsp.
- big bunch of nettle
- onions, carrots - 1 each
- greens - parsley, dill, green onions
- salt, spices
Wash the chicken, dry it and put it in a bowlmulticooker, add water and set to cook for one hour, setting the "stewing" mode. Boil the eggs separately, peel and chop. After the meat is ready, take it out and cut into small pieces. Strain the broth. Peel the vegetables, chop and put in a bowl together with the chopped meat. Pour the strained broth over everything. Add parsley and washed rice. Turn on the "stewing" mode for 1 hour. Prepare the nettles and greens. Sort the nettles, remove the roots, wash thoroughly, chop not too finely. Chop the greens smaller. The nettles must be young, only then will the borscht turn out tasty and healthy. 5 minutes before readiness, add the nettles, greens and eggs to the meat and vegetables. Bring the borscht to readiness. Add sour cream before serving.
