Recipe for borsch in the Redmond slow cooker

The borscht recipe in the Redmond multicooker is not complicated, but thanks to the many components, the created dish becomes perfect in terms of not only taste but also benefit. Many scientists and doctors have long proved that borsch is a storehouse of useful trace elements.

The basic principles of cooking

To embody the borscht recipe in the Redmond multicooker so that it does not differ from that same classic dish cooked in a pan, the following factors must be taken into account:

• Firstly, the more ingredients in borsch, the more intense its taste, but it is worth remembering that some products can compete, so it is important to remember the best combinations and always use them.
• Secondly, it is worth limiting the amount of fat added to beetroot soup. Roasting should be prepared on a moderate amount of vegetable oil, if plans include the addition of sour cream or lard.
• Thirdly, you do not need to add vinegar or lemon juice to the borscht. The acid in the dish comes from the tomato. And that's enough.
• Fourth, you can add a spoonful of sugar if the sweetness of a tomato or beet is not enough.
• Fifth, it is convenient to use pre-cooked and frozen broth. This greatly saves time, and also makes it possible to remove excess fat from a frozen broth.
• According to the classic recipe, when cooking the broth, it is necessary to remove fat, since it, when combined with boiling water, is "saponified", and the dish loses that special taste and appetizing appearance.
• Although there is only one recipe, each cook chooses the degree of readiness of vegetables himself. That is, some like boiled potatoes, and some do not have an oblong red beet of oblong shape with crumbling potatoes.

An interesting fact: how not to change the recipe for borscht, adding all new vegetables, but the taste remains the same. This paradox has been around for more than a century.

A method of cooking borsch in the Redmond multicooker

1. In the multicooker bowl lay washed and chopped meat, half finely grated onions, salt, black pepper. Pour all this with water and put out the quenching mode. Remove everything except meat.
2. Bring the resulting broth to a boil, put potatoes into it, chopped finely. Peel beets, carrots and chop. Add and cook for at least 30 minutes.
3. Prepare a dressing for borsch with beetroot from tomatoes. Fry finely chopped tomatoes in a frying pan in a pork fat. Add tomato paste, spices. Continue frying until the color of the tomatoes darkens and the liquid evaporates completely. After that turn off the fire.
4. Chop cabbage and bell pepper, add to the bowl. Put hot chili peppers there. After boiling pour tomato paste. Mix.
5. In the finished dish put the crushed fat with salt and garlic. Stir and let it brew for 10 minutes.

When serving, garnish with a sprig of greens and a spoon of sour cream.

Recipe for borsch with beans in the Redmond crock-pot

This recipe, cooked in a slow cooker, is no worse than borsch from the oven. It turns out the same delicious and rich with an incredible smell.

Products for the recipe:

• 300 g of pork ribs;
• 100 g of beets;
• 100 g of beans;
• 50 g of onions;
• 50 g of carrots;
• 400 g of cabbage;
• a couple of pinch of salt;
• 3 cloves of garlic;
• 200 g of potatoes;
• tomato paste 200 g;
• 30 g of oil;
• sprig of parsley.

How to cook borsch

1. Cooking borsch in the Redmond multicooker must begin with the processing of beans. Pour boiling water for 25 minutes until it swells.
2. During the time the beans are brewed, prepare the frying for the borsch.
3. Peel carrots, beets, onions. Finely chop with a knife, and grate beets on a fine grater.
4. Set the frying mode on the multicooker and pour oil. As soon as it warms up, pour out chopped vegetables and fry them until golden brown.
5. After about 5-7 minutes add tomato paste, simmer the mixture for another 5-7 minutes.
6. The lighter is ready. Transfer it to another container, and wash the crock-pot. Immerse bean and pork ribs in it. Select a cooking mode for 1.5 hours.
7. When the timer remains 30 minutes, do the processing of vegetables for borsch in the Redmond multicooker.
8. Peel and cut the potatoes with medium cubes. Chop the cabbage , and squeeze the garlic into a frying pan for soup.
9. Remove the boiled ribs, clear the meat from the bones, cut into cubes and return to the broth.
10. Put salt, cabbage, potatoes and frying in the broth.
11. In cooking mode, cook for 15 minutes.

After cooking, the soup should be infused. Serve better with sour cream and herbs.