Borscht is one of the most popular first courses. And this is no accident! Rich, rich in taste, the soup is to the taste of even the most fastidious gourmets. Men especially appreciate him. Contrary to popular belief, making borscht is not difficult at all. Especially if you do it in a slow cooker.
It is necessary
- - Meat stew, preferably pork, 300 gr.;
- - Meat, pork, 250 gr.;
- - Potatoes, 2 medium pieces;
- - Cabbage, 200 gr.;
- - Carrots, 1 pc.;
- - Beets, 1 pc.;
- - Bulgarian pepper, 1 pc.;
- - Onion, 1 piece;
- - Garlic, 2-3 cloves;
- - Tomato paste, 2 tablespoons;
- - Water, 3 l.;
- - Vegetable oil, 2-3 tbsp. l.;
- - Salt and spices to taste;
Instructions
Step 1
Chop the onion very finely with a knife. Rinse raw beets with water, peel, grate on a coarse grater. Also grate the carrots on a coarse grater.
Step 2
Put the multicooker in the "Frying" mode (or "Baking" if "Frying" is not provided) for 15 minutes. Pour vegetable oil into the bowl, wait 3-5 minutes for the bowl to warm up, and then place half of the grated beetroot mass, all the onions and all the carrots in it. Pass the mixture for 10 minutes, stirring occasionally with a silicone spatula. Turn off the mode.
Step 3
Rinse meat stew and pork in warm water and dry. Cut the meat into small pieces.
Step 4
Finely chop the cabbage, cut the potatoes into small slices, cut the bell pepper into strips, finely chop the garlic, or squeeze it in a garlic press.
Step 5
Add all prepared ingredients to the bowl to the onions, carrots and beets. Add the second half of the grated beets, tomato paste, salt and spices there (a universal mixture, dried herbs and red pepper works well).
Step 6
Fill everything with water. Close the cover. Turn on the Stew mode for 2 hours (or if you are in a hurry, then “Soup” for 1 hour).
Step 7
After the signal about the end of the multicooker, open the lid, stir the soup with a silicone deep spoon. Serve borscht to the table, sprinkle it with fresh herbs and put a tablespoon of sour cream in each plate. Bon Appetit!
