Ukrainian borsch in the multivariate
The recipe for cooking classic UkrainianBorscht is known to everyone. However, each housewife has a special zest, which gives the borscht an unforgettable taste. The recipe of the Ukrainian borsch cooked in the multivark also has its secrets and cunning, which is why it turns out to be very tasty and rich. In addition, if there is a pre-brewed broth, then you can cook this dish in just an hour. Ingredients:
- beef - 1 kg
- white cabbage - 355 g
- carrots - 320 g
- beets - 355 g
- onions - 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 brewed broth beforehand, then it is necessary to begin preparation with this. Beef should be thoroughly rinsed and dried. In a bowl multivark spread the meat and pour it with water. Set the regime "soup" and cook the meat for 1.5 hours. After that, the broth is filtered into another bowl to empty the bowl. Next, half carrots rubbed on a grater, and finely chop the onions. Then, the beets are cut into beets, cabbage and the remaining carrots. On the multivark set the mode of "baking". In the bowl pour a little vegetable oil and put the chopped vegetables (except cabbage), fry them for 8 minutes. Then add the tomato paste, salt and sugar. Slightly cooled boiled beef is cut into small portions and added to fried vegetables. Pour broth into a bowl and add the chopped cabbage. Multivarku again switch to the "soup" and cook for 50 minutes. 10-15 minutes before the end of the preparation, chopped fresh tomatoes, bay leaves, lemon juice and crushed garlic are added to the bowl. Serve borsch can be 20 minutes after the preparation, as it should take a little bit of it. The recipe for cooking such a borsch does not require high culinary skills, and the hostess will manage 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. l.
- salt pepper
The meat is washed with running water, dried andcut into pieces. If the meat is not very fat, then at the bottom of the bowl you must first pour 1 tbsp. l. vegetable oil, and then spread the meat. Carrots and onions are cleaned, washed and cut into small pieces. Potatoes and beets also need to be cleaned and washed. Then the beet should be cut into two parts, and the potatoes - in small cubes. Cut cabbage from the top leaves, chop. Prepared vegetables put in a multivark, pour water, add bay leaf, salt and spices. We set the "quenching" regime for 1.5 hours. 5 minutes before the end of cooking, the beets must be extracted and cut into small pieces. Then again add it to the bowl. Borscht bring to the preparedness and let it brew for about 10-15 minutes. Serve a dish with sour cream and herbs.
Borsch with fish in a multivark
The recipe for cooking borsch with fish in the multivarke assumes the availability of ready-borsch refueling. If there is none, then it is prepared in the same way as for Ukrainian borsch. Ingredients:
- white cabbage - 250 g
- tail and head of red fish (salmon, trout, salmon)
- fillets of red fish - 300 g
- onion - 1 head
- carrots - 2 pcs.
- bay leaves - 3-4 pcs.
- borsch refueling
- vegetable oil - 1 tbsp. l.
- salt pepper
- parsley greens
Preparation: We set the soup mode on the multivark. Put the head and tail in the bowl, add a little water and cook for about an hour. At the end of the time, the resulting broth is filtered. Then switch the multivarker to the "baking" mode. Onions cut into small pieces, carrots - straw. In the bowl, pour the vegetable oil and lay the vegetables. Fry them until soft. Then again we switch the multivarker to the "soup" mode. Cut the cabbage and add to the fried vegetables. In a bowl we pour broth, we put fillets of red fish and, if necessary, we add a little water. We cook for about an hour. 10 minutes before the end of cooking, add borsch refueling. When serving in borsch we add finely chopped parsley greens. This recipe is perfect for days of fasting. 
Borsch with chicken in a multivark
This recipe will take longer than the previous ones, but the dish turns out delicious. To prepare it you will need:
- any part of the chicken
- carrots - 1 pc.
- onions - 1 head
- beet - 1-2 pcs.
- potatoes - 3-4 pcs.
- cabbage - 250-300 g
- green beans - 100 g
- lemon juice - 2 tbsp. l.
- water
- salt, spices
Preparation: Wash the chicken, dry it a little and cut into small pieces. Peel potatoes, wash and cut into cubes. Cabbage finely chopped. Onion cut into small pieces, carrots - strips. In the bowl of the multivarka put the chicken and all the sliced vegetables, add the string beans. If you have fresh tomatoes and sweet peppers, you can add them. Salt, add your favorite spices and bay leaf. After adding water. From above we set a special basket-steamer and put beets into it. If the beet is large, then it must be cut into several parts. If small, then this can not be done. Turn on the multivark and set the "quenching" mode for 1.5 hours. From half a lemon squeeze 2 tbsp. l. juice. If there is no lemon, then it can be replaced with citric acid, diluted in water. After 1.5 hours have passed, we take out the basket with the beets. Let the beets cool a little and rub it on a large grater, mixed with lemon juice or diluted citric acid. We spread the beets to the rest of the products in the bowl of the multivark. Mix everything and bring borsch to boil in the "baking" or "steaming". As soon as it begins to boil, the multivark needs to be switched off, as with long boiling the borsch with beets loses its color. Ready borscht is poured into plates and add sour cream and greens to it. 
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 bundle
- rice - 2-3 tablespoons.
- salt
- bay leaf - 1-2 pcs.
- greens of dill, parsley
- green onion
My meat, dry it and cut it into smallpieces. Potatoes, carrots, onion and mine. Carrots rubbed on a grater, potatoes and onions cut. In a bowl multivarka we lay down meat, potatoes, onions and carrots. Add spices, bay leaf, salt. Fill with water and set the quenching mode to 1.5 hours. The recipe presupposes the presence of young meat, since the old can not very well be squished during this time. 20 minutes before the readiness, add the rice. Eggs need to be welded separately. Then clean and cut into cubes. Dill, parsley, green onions and sorrel finely chopped and added at the very end of cooking. After this, set the "baking" mode and bring borsch to boiling. Long boiling is not necessary so that the greens are not digested. When serving, add a little sour cream to the borsch.
Green borsch with nettle recipe
Ingredients:
- any part of the chicken
- eggs - 4 pcs.
- potatoes - 3 pcs.
- rice - 2 tbsp. l.
- big bunch of nettle
- onion, carrots - 1 pc.
- greens - parsley, dill, green onions
- salt, spices
My chicken, we dry it and put it in the bowlmultivarka, add water and set to cook for one hour, setting the "quenching" mode. Eggs cook separately, clean and cut. After the meat is ready, we take it out and cut it into small pieces. Broth filter. Vegetables are cleaned, sliced and piled in a bowl along with chopped meat. Fill all the filtered broth. Add parsley and washed rice. Turn on the "quenching" mode for 1 hour. We prepare nettles and greens. Nettles are sorted, we remove the roots, carefully mine, we cut not very finely. We cut the greens less. Nettle must be young, only then borsch will turn out tasty and useful. 5 minutes before the readiness for meat with vegetables, add nettles, greens and eggs. Bring the borscht to readiness. Before serving, add sour cream.
