Borsch in a slow cooker – step by step recipes with photos. How to cook Ukrainian or classic borsch in a slow cooker

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The classic dish of Ukrainian and Russian cuisine is borsch. Every housewife should be able to cook it. A new option for cooking delicious soup is to use a slow cooker. It facilitates the process, reduces time and gives broth broth and aroma. Processes for making soup using a multicooker and a pot are no different.

How to cook borsch in a slow cooker

Any cook begins cooking borsch in a slow cooker with the preparation of products and their processing. The main components of a delicious dish are broth on meat slices or vegetables, beets and tomato paste. Be sure to add cabbage, potatoes, onion and carrot dressing to the soup. If desired, season the borscht with roots, spices, herbs and beans, they can introduce beans.

Sugar beets are best for borscht; it can be used already boiled and stewed in advance, or raw or slightly fried. Aromatic soup will preserve brightness if the beet slices are greased with vinegar essence or lemon juice. It also preserves the color of cooking root vegetables in the peel using acidified water with vinegar. Beets are cooked in another pan, separately from other products, put in the broth after potatoes.

Borsch broth

To cook borsch on the broth, you must first make the base. A classic option is a rich liquid from high-quality beef, pork or chicken. For richness, it is good to add lamb bones to the broth, and for a diet dish – duck, goose or rabbit. The budget option of cooking the broth involves the use of minced meat or stew, and lean does without meat.

When boiling the broth on meat, it is better to keep it for a long time to obtain saturation. Bones are boiled for up to six hours, meat for up to three, and the foam is removed in the process. In the process of making the broth, a whole bulb, carrot, celery and a bunch of green dill are added to it. When ready, the vegetables are thrown out, and the flesh is removed from the bones and used for the main composition of the borsch.

Recipe for borsch in a slow cooker

A step-by-step recipe for cooking borsch, which helps to make a traditional tasty treat, is useful for any chef. Better to start with simple options – lean or those that use canned food (stew) for the base. Professionals will be able to cook classic borsch, with beans or the addition of pork ribs. The use of multicookers greatly facilitates the process..

Borsch in a slow cooker – a step by step recipe with photos

  • Cooking time: 1.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 42 kcal.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

How to cook Ukrainian borsch in a slow cooker will explain the following detailed instructions. According to it, you will get a spectacular first course, delighting the household with its pleasant aroma and richness. It is better to take beef brisket with a minimum percentage of fat for cooking so that the prepared saturated soup is not too fat, but it turns out to be rich in vitamins and benefits.

Ingredients:

  • beef brisket – 800 g;
  • potatoes – a pound;
  • beets – 100 g;
  • carrots – 100 g;
  • onions – 100 g;
  • cabbage – 200 g;
  • vegetable oil – 80 ml;
  • lemon juice – 30 ml;
  • tomato paste – 20 ml;
  • water – 2000 ml;
  • salt – 20 g;
  • garlic – 2 cloves;
  • sugar – a pinch;
  • bay leaf – 2 pcs.;
  • black pepper – 2 peas.

Cooking method:

  1. Wash the beef pulp, cut into portions..
  2. Peel the cabbage head from the top leaves, cut into strips.
  3. Cut the potatoes into cubes, rub the beets on a fine grater, do the same with carrots.
  4. Chop the onion into small cubes.
  5. Pour the oil into the bottom of the pressure cooker, set the function “Fry”, fry the onions for three minutes, add the carrots.
  6. After three minutes, pour the beets, after two minutes, pour in the juice, tomato paste. Fry for three minutes.
  7. Put meat, potatoes, cabbage straws, pour in water, add seasonings and flour if desired.
  8. Put the program “Soup” on the display of the multicooker, cook for half an hour, season with garlic, cook for another half hour.

Ready borsch in the multicooker

Chicken borsch in a slow cooker

  • Cooking time: 1.5 hours.
  • Servings Per Container: 15 Persons.
  • Calorie dishes: 40 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Borsch with chicken in a slow cooker has a difference from meat in the form of a low calorie content, which makes it a dietary dish. For cooking, it is good to take chicken fillet or breast, which differ in useful properties, loved by adults and children. The rest of the products on the list are part of the traditional delicacy, optionally they are complemented by spicy dried or fresh herbs.

Ingredients:

  • chicken breast – a pound;
  • potatoes – 0.35 kg;
  • onions – 100 g;
  • garlic – 2 cloves;
  • tomato paste – 30 ml;
  • vinegar – 20 ml;
  • salt – 10 g;
  • pepper – a pinch;
  • parsley – 2 stalks;
  • water – 3 l;
  • cabbage – 0.3 kg;
  • beets – 0.3 kg;
  • carrots – 0.2 kg.

Cooking method:

  1. Pour water, put in pieces of washed breast, set the mode to “Soup” or “Cooking” for half an hour.
  2. Coarsely rub the beets with carrots, chop the potatoes into cubes, chop the onion with garlic cloves, chop the cabbage.
  3. In another skillet, fry the onion with carrots, salt after five minutes, add the beets, pour a quarter cup of water, simmer until soft. Season with garlic, vinegar, tomato paste. Hold five minutes.
  4. Divide the chicken into pieces, fold back into the bowl with potatoes, cabbage. Cook for half an hour in the selected mode.
  5. Enter the fry, greens, cook for 10 minutes, let it brew.

Borsch on chicken stock

Borsch with sauerkraut in a slow cooker

  • Cooking time: 1.5 hours.
  • Servings Per Container: 15 Persons.
  • Calorie dishes: 41 kcal.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

Sauerkraut borsch in a slow cooker will turn out with a pleasant acidity and rich taste. You can use it for cooking on your own fermented vegetable or purchased in stores, but you need to make sure that the pickling is without vinegar to avoid excess acid in the finished dish. Season the soup with sour cream, sprinkled with garlic chips and served hot.

Ingredients:

  • beets – 0.3 kg;
  • meat – 0.35 kg;
  • greens – a bunch;
  • vegetable oil – 55 ml;
  • tomato paste – 65 ml;
  • sauerkraut – 0.35 kg;
  • onion – 2 pcs.;
  • garlic – 2 cloves;
  • potatoes – 0.45 kg;
  • water – 3000 ml.

Cooking method:

  1. Lubricate the bowl with oil, add shredded onions and shabby carrots, set the program “Baking” for 15 minutes.
  2. Fold the pieces of meat, grated beets, sliced ​​potatoes. Set the mode to repeat for 20 minutes.
  3. Put slaw, shabby garlic, tomato paste, season with spices.
  4. Pour boiling water, set the program “Stew” for 40 minutes.

A plate of borsch with sauerkraut

Lenten borsch in a slow cooker

  • Cooking time: 1.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 27 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

How to cook meatless borsch in a slow cooker is described in the recipe below. The resulting soup can be used by fasting people or vegetarians. Due to the low calorie content of the resulting dish, it is good even for losing weight without regard to anxiety for extra pounds on the waist or stomach. A large amount of fresh cabbage, chopped with thin straws, gives satiety to the dish.

Ingredients:

  • cabbage – 400 g;
  • potatoes – 4 pcs.;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • beets – 2 pcs.;
  • tomato juice – a glass;
  • vegetable oil – 80 ml;
  • garlic – 2 cloves;
  • water – 2000 ml;
  • sugar – a pinch;
  • bay leaf – 2 pcs.;
  • vinegar – 20 ml.

Cooking method:

  1. Chop the onion, grate the carrots coarsely, send to fry until transparent, using the function “Frying”.
  2. Rub the beets coarsely. Send half to roast, and pour boiling water and vinegar to the remainder. Season the grill with vinegar, sugar. Stew for five minutes.
  3. Pour in tomato juice, simmer for six minutes, put in slices of potatoes and straw cabbage.
  4. Pour boiling water, season with spices, simmer for an hour in the appropriate program.
  5. Enter crushed garlic, beetroot juice, boil for 20 minutes.

Lean borsch in a plate

Borsch with beans in a slow cooker

  • Cooking time: 5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 45 kcal.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

Cooking borsch in a slow cooker with beans will be easy if you follow the steps in the instructions below. It differs from cooking using a pan in that the beans can be soaked for only two hours, and not for a day or night. Due to prolonged languishing in a slow cooker, the beans will boil and get an optimal consistency, will not become too hard or soft.

Ingredients:

  • beans – 200 g;
  • beets – 2 pcs.;
  • onion – 1 pc.;
  • tomatoes – 1 pc.;
  • carrots – 1 pc.;
  • cabbage – 0.2 kg;
  • sugar – a pinch;
  • tomato paste – 40 ml;
  • beef – 0.2 kg;
  • vinegar – 20 ml;
  • bay leaf – 2 pcs.;
  • garlic – 2 cloves;
  • vegetable oil – 20 ml;
  • greens – 30 g;
  • water – 2000 ml.

Cooking method:

  1. Soak the beans for a couple of hours, cut the meat into cubes, chop the onion.
  2. Rub carrots, cut tomatoes into slices, beets into slices, chop cabbage with straws.
  3. Turn on the “Baking” mode, pour in oil, add meat with onion and carrots. Fry for five minutes, add sweet tomato, beets, pasta. Stew for 10 minutes, season with sugar and vinegar.
  4. Put cabbage, beans, pour boiling water, add salt. Season with bay leaf, spices, set the program “Soup” for two hours.
  5. Enter chopped garlic with herbs 10 minutes before the end.

Borsch with beans and sour cream in a plate

Red borsch in the slow cooker

  • Cooking time: 2 hours.
  • Servings Per Container: 15 Persons.
  • Calorie dishes: 40 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

It is rational to cook borsch with beets in a slow cooker according to the classic recipe, which is given below. According to it, you get three liters of delicious soup that everyone loves. Serving it is recommended with brown bread, which is allowed to be slightly fried in a toaster or oven and grated with garlic. It will be original, if you add dumplings or dumplings from the dough to the hot soup, season with sour cream or cream.

Ingredients:

  • beef pulp – 0.35 kg;
  • cabbage – 0.35 kg;
  • carrots – 1 pc.;
  • beets – 1 pc.;
  • potatoes – 3 pcs.;
  • onion – 1 pc.;
  • sunflower oil – 20 ml;
  • bell pepper – 100 g;
  • tomato paste – 40 ml;
  • vinegar – 40 ml;
  • sugar – 15 g;
  • greens – a bunch;
  • water – 2 l.

Cooking method:

  1. Pour the oil, pass for five minutes chopped onion with herbs in the “Frying” mode.
  2. Add grated carrots, fry for five minutes.
  3. Add small pieces of sweet paprika, after five minutes – grated beets, vinegar, sugar.
  4. Stir, cook 10 minutes.
  5. Put the pieces of meat, fry for 15 minutes, pour the tomato paste.
  6. Pour in water, simmer for 10 minutes.
  7. Put potatoes into slices, cabbage – into strips, bay leaf. Set the “Soup” mode for an hour and a half.
  8. Enter crushed garlic in 10 minutes.

Borsch with beef in a plate

How to cook borsch in a slow cooker with meat

  • Cooking time: 1.5 hours.
  • Servings Per Container: 10 Persons.
  • Calorie dishes: 46 kcal.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

Recipe for borsch with meat in a slow cooker offers the use of the most delicious part of pork – ribs. It is better to take them chilled or slightly smoked to give the finished dish an original taste and pleasant tart aroma. Vegetables fried not in sunflower but in ghee will bring special notes to the broth. It’s good to replace the usual tomato paste with bright elastic tomatoes.

Ingredients:

  • pork ribs – 300 g;
  • water – 2000 ml;
  • cabbage – 0.2 kg;
  • beets – 2 pcs.;
  • carrots – 1 pc.;
  • onion – 1 pc.;
  • potatoes – 2 pcs.;
  • tomatoes – 2 pcs.;
  • ghee – 20 g;
  • garlic – 2 cloves;
  • sugar – 10 g;
  • lemon – half the fruit;
  • greens – 30 g.

Cooking method:

  1. Rub carrots with beets coarsely, chop the onion, chop the cabbage into strips, cut the tomatoes in small cubes, squeeze the garlic through a press.
  2. Transfer carrots with onions, fry for five minutes in the program “Frying”.
  3. Lay chopped ribs, tomatoes, stew for five minutes.
  4. Dice potatoes, cabbage, half beets, sugar.
  5. Pour in hot water, extinguish with the selected function hour.
  6. Mix the remaining half of the beets with a glass of boiled water, pour in the lemon juice, boil.
  7. Pour the resulting broth into the prepared soup, season with garlic, chopped herbs.

A plate of borsch with pork meat and bread

Borsch with beef in a slow cooker

  • Cooking time: 1 hour.
  • Servings Per Container: 12 Persons.
  • Calorie dishes: 47 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

How to cook beetroot soup in a slow cooker with beef will be taught in the next step-by-step instruction with a detailed explanation of each step. To make a delicious dish, you need a brisket or beef pulp, which will quickly be cooked inside the device. Serve the resulting soup well with garlic smell pampushkas that will give the whole dish a mouth-watering aroma.

Ingredients:

  • beef – 400 g;
  • potatoes – 0.3 kg;
  • cabbage – 0.25 kg;
  • beets – 0.2 kg;
  • carrots – 100 g;
  • onion – 1 pc.;
  • tomato paste – half a glass;
  • garlic – 2 cloves;
  • water – 2 l;
  • greens – 10 g.

Cooking method:

  1. Rinse the meat, dry it, cut into wide strips.
  2. Cut the onion into small pieces, grate the carrots. Chop the cabbage, cut the potatoes into cubes, and the beets with straws. Chop the garlic with herbs.
  3. Put all the products in a bowl, pour water, tomato paste, season with spices.
  4. Close the lid, set the “Soup” mode for half an hour.

Borsch on beef broth with sour cream

Borsch with pork in a slow cooker

  • Cooking time: 1.5 hours.
  • Servings Per Container: 12 Persons.
  • Calorie dishes: 45 kcal.
  • Purpose: for lunch.
  • Cuisine: Ukrainian.
  • Difficulty: medium.

You can cook borsch on pork broth using a ready-made base prepared in advance, or make it at the time of cooking. The latter option increases the cooking time by a couple of hours, which is undesirable in conditions of lack of free minutes, so it is good to replace the finished broth with usual water. Better pour it hot and boiled to speed up the cooking process..

Ingredients:

  • pork – 300 g;
  • cabbage – a third of the head of cabbage;
  • onion – 1 pc.;
  • carrots – 1 pc.;
  • tomatoes – 1 pc.;
  • potatoes – 4 pcs.;
  • beets – 1 pc.;
  • tomato paste – 60 ml;
  • garlic – 2 cloves;
  • vegetable oil – 10 ml;
  • water – 2000 ml;
  • dry oregano – 2 g.

Cooking method:

  1. Cut the meat into slices, fry in the Baking program, season with spices in 20 minutes.
  2. Grate the carrots, chop the onion. Send to the meat with crushed garlic, diced tomato and grated beets.
  3. Stew for 15 minutes, lay the potato cubes, cabbage straws, tomato paste, season oregano.
  4. Pour boiling water, cook an hour with the function “Extinguishing”.

Borsch with pork ribs and donuts

Borsch in a slow cooker without cabbage

  • Cooking time: 1.5 hours.
  • Servings Per Container: 12 Persons.
  • Calorie dishes: 49 kcal.
  • Destination: for dinner.
  • Cuisine: Russian.
  • Difficulty: medium.

Borsch without cabbage in a slow cooker will turn out with an exquisite aroma and moderately thick. If you want to maintain its thick consistency, you can increase the number of potatoes – put part of the tubers whole, cook, and finally grind to a puree state with a blender. The resulting dish in the multicooker is distinguished by the brightness of color due to the introduction of an additional component – bell pepper.

Ingredients:

  • broth – 2500 ml;
  • potatoes – 3 pcs.;
  • onion – 2 pcs.;
  • carrots – 1 pc.;
  • beets – 1 pc.;
  • sweet pepper – 1 pc.;
  • greens – 25 g;
  • vegetable oil – 60 ml;
  • tomato puree – 300 g.

Cooking method:

  1. Heat the oil in the “Baking” mode, send the grated beets there, sauté for five minutes. Add onion cubes and carrot cubes, after five minutes slices of bell pepper.
  2. Pour in tomato puree, hold for three minutes.
  3. Send potato cubes, fill with broth.
  4. Set the mode “Extinguishing”, hold the hour, season with herbs.

Lean borsch without cabbage in a plate

How to cook borsch in a slow cooker – chefs tips

To make a delicious borsch in a slow cooker come out more richly, add lightly fried potatoes to it, after which cabbage is introduced. With the addition of onions, roots, sweet pepper and tomatoes, they are sautéed. So that the resulting borscht is distinguished by spicy sharpness, it can be cooked with the introduction of bay leaves, garlic shavings and allspice peas. It is good to introduce pork fat softened with onion, garlic salt five minutes before the end. Green summer borscht will turn out when using spinach, nettle or sorrel instead of beets.

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