It is not difficult for an experienced housewife to cook borsch. It is not only tasty, healthy, but also nutritious. However, not every woman knows how to cook borsch in a slow cooker , and even with stew. You will read about this in our article.
Ingredients
Borsch with stew is done very quickly. To do this, cook the cabbage (300 g), chop it finely, and cut 400 g of potatoes into small cubes. Grate one large carrot and small beets on a coarse grater in different containers. Cut one onion into small cubes. For frying you will need 3 tbsp. l vegetable oil.
For gravy, prepare 1 tbsp. tomato juice, 1 tbsp. l tomato paste and ¼ lemon. From seasonings should be: 1 small bunch of parsley, 4 pcs. peppercorns, salt, 1 clove of garlic, 1 tsp. sugar and one bay leaf. And of course, prepare 1 can of stew and 2 liters of water.
If you have the above ingredients, you can start cooking.
Borsch grill
Pour vegetable oil into the multicooker bowl, turn on the "Frying" mode and, while heating, cut the onions into small cubes. Grate carrots and beets on a coarse grater. Put the onion in the heated oil, fry it so that it brightens, but it is not golden. Then add carrots and fry until tender. Next, put the beets to fry and continue to fry until the vegetables are soft.
In the meantime, cook the gravy. Pour tomato juice into a separate container, add lemon there. Mix well. Then add tomato paste to the same container. Dilute to a uniform state. Pour this gravy into the bowl of the multicooker for fried vegetables. When the liquid begins to boil, add sugar. The gravy should taste sweet and sour.
When frying boils for 5 minutes, the excess liquid evaporates, you can turn off the multicooker for a while.
Borsch with stew: recipe with photo
In a slow cooker, the dish is much easier to prepare. However, do not forget about the proportions that it is desirable to observe. When cooked, other foods can be processed. Finely chop the cabbage, and cut the potatoes into cubes.
In the bowl of the multicooker, where the frying is, pour water according to the recipe. Add a jar of stew, cabbage and potatoes. Put all the necessary spices right away. This is salt, pepper, bay leaf, finely chopped garlic. Mix everything thoroughly. Close the lid and turn on the Borsch program for 40 minutes.
However, do not forget that it all depends on the multicooker model. Different times may be set on the same program. Therefore, be guided by your model. Remember that the stew is ready. And vegetables are cooked quickly, so sometimes 20 minutes is enough to cook a delicious borsch. When the slow cooker turns off, you can pour the dish into plates and serve, after sprinkling with chopped herbs.
Borsch without frying
In a slow cooker they often make such a dish. Especially when there is no time to cook for a long time. To make borsch with stew without frying, pour water into the multicooker bowl, add a little vegetable oil, diced potatoes, cabbage and grated carrots. Shuffle. Then cut the onion into thin strips of beets and add them to the bowl of the multicooker.
Make the sauce, as in the previous recipe, from tomato juice, lemon and pasta. Stir and pour into a slow cooker. Add all the necessary spices, a can of stew. Turn on the Borsch mode for an average of 30 minutes.
Culinary Tips
As you can see, borsch with stew in a slow cooker is easy to prepare, and it does not take a lot of time. However, there are some secrets that cooks use. For example, to keep the borscht saturated red, you need to add a little acid (lemon, tomato juice).
It is advisable to add 1-2 cloves of garlic to the borsch. Firstly, an unforgettable aroma comes from it, and secondly, it is very useful for the body. The same applies to pepper, not ground but peas.
Bay leaf - for an amateur. In principle, you can do without it, but it also adds its own special flavor to the dish.
Sugar emphasizes its tenderness, sophistication and originality. Remember: the taste of borscht depends primarily on frying. Therefore, try to cook it the way you like it.