Borscht in the Polaris multicooker is indispensable in the context of cooking during the cold season.
Agree to enjoy a thick, rich soup at lunch on a frosty day. Tasty and hot, borscht will warm you up and add energy.

There are many recipes for soups for cold weather: kharcho, solyanka, khash, goulash. Moreover, you can prepare the first courses in the usual way - in a saucepan on the stove, or in a slow cooker - a useful and fashionable kitchen gadget.

Borscht is widespread in Russia, but still the hearty dish is closer to Ukrainian cuisine. Varieties of borscht recipes are prepared in Belarus, Romania, Poland, and Moldova. Hot red borscht (cold is also available) is prepared with beets, as well as potatoes, cabbage, onions, carrots, dill and parsley. Basically, the winter dish these days is boiled in meat broth and, when served, seasoned with sour cream and served with pampushki with lard and garlic or rye bread.

The producers of the Polaris multicooker took into account the Russians’ love for borscht and created a special “Soup” program. To prepare winter soup, I offer a recipe with photos and step-by-step tips on how to prepare it.

Borscht in the Polaris multicooker, ingredients:

• beef fillet – 250 g;
• white cabbage – 150 g;
• red beets – 150 g;
• potatoes – 300 g;
• onion – 80 g;
• garlic cloves – 10 g;
• carrots – 80 g;
• vegetable oil – 50 ml;
• tomato paste – 80 g;
• drinking water – 1.5 l;
• salt, spices.

Borscht in the Polaris multicooker is undoubtedly the most delicious and satisfying borscht! And in this case, there are a large variety of different recipes for borscht - and this dish is prepared much easier and faster than before. Let's see some of the most delicious borscht recipes that can be prepared using.

Russian borscht prepared using the Polaris multicooker

Ingredients:

• Chopped onion (it should be noted that not very finely)
• Grated carrots
• Diced potatoes
• Shredded cabbage.
• A couple of beets.
• A little celery.
• A couple of teaspoons of tomato paste.
• Lemon juice, spices.

Cooking process:

First, you need to put almost all of the above vegetables (with the exception of beets) into the slow cooker. All this needs to be salted, added the required amount of spices and filled with water. At the top of the cup, place a tray intended for steaming, where you need to put the chopped beets in advance. We turn on the special “quenching” mode for about an hour.

After the end of the specified program, you can take out the beets and turn the multicooker into the special “Heating” mode. When the beets have cooled a little (wait at least three minutes), you can grate them using a coarse grater or simply cut them. All this is subsequently mixed with tomato paste, as well as lemon juice, and placed in a slow cooker, where it is mixed again. Chopped herbs or garlic are placed on top.

In addition, meat borscht prepared using a slow cooker turns out to be incredibly tasty. Simple preparation and incredible results are practically guaranteed - you just need to add the necessary ingredients for frying one by one and pour water on top. The multicooker does the rest on its own.

All the borscht recipes that we recommend to you are sure to turn out tasty and unique if you follow the recipe. Borscht cooked in a slow cooker is distinguished by its simplicity and at the same time originality. One can only imagine what a huge collection of recipes for a slow cooker would be if we collected all the recipes for the most beloved and delicious dishes from the Internet, but since this is an impossible dream, we are content with what we have. And we still have many of your favorite and, of course, delicious dishes that are waiting for you to prepare them using the multicooker you purchased.

Beef borscht prepared using the Polaris multicooker

Ingredients:

• beet
• carrot
• onion
• tomato
• three hundred grams of cabbage
• three hundred grams of beef
• garlic clove
• Bell pepper
• herbs and spices

Cooking process:

The meat must be cut into cubes and placed in a slow cooker. Then turn on the special “Baking” mode. Add finely chopped onion to the cooking meat. There you need to throw all the ingredients in turn: grated carrots, peppers, cut into small pieces and tomatoes, also cut into small slices. Add tomato paste on top. The beets are also grated on a grater, which is then placed in the multi-cooker bowl. Finally, it’s the turn of the chopped potatoes and shredded cabbage.

As a rule, forty minutes are enough to completely fry all the ingredients (remember that the special “Baking” mode is used). But if it seems to you that the frying is not quite ready yet, it is advisable to extend the frying.
In the end, everything is salted to taste, seasonings are added, and garlic is squeezed out. Everything is poured with boiled water on top. Turn on the special “Quenching” mode for about an hour. When there are only five minutes left before the end of the specified program, you can add greens. It must be said that sometimes one hour in the “Stew” mode is not enough, since some of the products remain a little harsh. In this case, we select the special “Steaming” mode, where the borscht needs to boil a little.

Ukrainian borscht prepared using the Polaris multicooker

Ingredients:

• Onion
• Carrot
• A couple of beets
• Four potatoes
• Three hundred grams of cabbage
• A little vegetable oil (useful for frying)
• Tomato paste
• Spices, as well as beans or meat in addition, if desired

Cooking process:

The multicooker is turned on in a special “Baking” mode and with its help carrots, onions, and beets are fried, previously grated on a fine grater. Tomato paste is added on top.

After the baking program finishes, the special “Stewing” mode is turned on; add potatoes, soaked beans and cabbage to the bowl. All this can and should be filled with water and the necessary spices added to taste. Then you need to close the lid and leave for several hours. The borscht will be so delicious that you will lick your fingers!

Today we have for lunch - delicious, beautiful and rich borscht in a slow cooker with chicken. This borscht will not leave anyone indifferent, because it turns out even tastier than on the stove. It can only be compared to borscht cooked in cast iron in a Russian oven. Having once prepared the first dish in a slow cooker, you will no longer want to do it using a saucepan, standing at the stove, controlling this process from start to finish. You can happily devote your free time to your family and children.

Ingredients:

• any part of chicken.
• onion - 1 pc.
• carrots - 1 pc.
• medium potatoes - 3 pcs.
• beets - 1 - 2 pcs.
• cabbage (approximately) - 300 grams.
• green or canned beans – 100 grams.
• salt and spices to taste.
• lemon juice – 2 tbsp. spoons.
• Bay leaf.
• water.

How to cook borscht in a slow cooker, recipe with photo:

Wash the chicken, dry and cut into portions. Peel the potatoes and cut into cubes. Chop the cabbage finely. Cut the carrots into cubes. I cut the onion in half or throw it whole.

Place chicken, potatoes, cabbage, onions and carrots in a multicooker bowl. Add canned or green beans (today I will cook borscht with green beans in a slow cooker).

When fresh vegetables are in season, you can also add tomatoes and bell peppers.

Salt, add spices to taste and bay leaf. To fill with water. Place a steaming basket on top and place the beets in it. If it is large, cut it into 2-3 parts (I have small beets today).

Turn on the multicooker, set the “quenching” mode for 1.5 hours.

Squeeze 1-2 tbsp juice from lemon. l. Lemon juice can be replaced with citric acid on the tip of a knife, previously diluted in water (1-2 tablespoons).

After an hour and a half, remove the basket with beets. Grate the beets on a coarse grater, mix with lemon juice, return to the slow cooker, stir and bring the borscht to a boil in the “baking” or “steaming” mode.

As soon as the multicooker starts to boil, turn it off. If borscht with beets boils for a long time, it loses color.

Borscht is perhaps the most familiar first course in our country, especially meaty and rich. And who doesn’t know how to cook borscht? Every housewife can do it! "Routine!" - she will say, “the alpha and omega of family cooking, everyday life in all its glory!”
And yet borscht. Now in the slow cooker. Delicious, rich, freshly prepared, aromatic. What could be better than borscht? Only borscht in a slow cooker.

Preparation time: 50 minutes.
Cooking time: 50 minutes.
Number of servings: 12 pcs.

Ingredients

• beef (brisket) 800g
• potatoes 500g
• beets 100g
• carrots 100g
• onion 100g
• white cabbage 200g
• vegetable oil 4 tbsp.
• lemon juice 3 tsp.
• concentrated tomato paste 1 tbsp.
• water 2l
• salt 1 tbsp.
• sugar 1 pinch
• bay leaf 2 pcs.
• black peppercorns 5 pcs.

To prepare the borscht, we used a Brand 6051 multicooker-pressure cooker with a power of 1000 W and a bowl capacity of 5 liters.

Preparation

The basis of any soup is broth; in my opinion, beef broth is most suitable for borscht. If you cook borscht in a regular saucepan, you must first cook a clear broth, then strain it through a fine sieve so that even small fragments of bones do not get caught, and then, gradually adding vegetables and dressing, cook the borscht itself.

With a multicooker, things are a little different. We can first boil the broth, strain it and, throwing in the remaining ingredients, cook in the “soup” mode. Or, as the cookbooks included with the multicooker suggest, add all the ingredients, close the lid and cook until done. I took the risk of cooking borscht with meat in a slow cooker in exactly this way, since a pressure cooker allows you to cook much faster, and in theory, even the vegetables do not have time to boil.

If you prefer the classic version - having pre-cooked the broth - choose a piece of beef on the bone. If, like me, you plan to cook broth with vegetables, choose meat without small bones (brisket or just pulp).

The meat must be washed to remove contaminants in cold running water and remove any small bones or fragments that may remain in the broth. Immediately cut the brisket into portions.



We peel the cabbage from the top leaves, cut out the stalk and cut it into strips or shred it using a vegetable cutter; in any case, the multicooker-pressure cooker keeps the pieces uncooked.



Peel the potatoes and cut them into cubes, slices or cubes, in a word, as you are used to. To prevent it from darkening while we prepare the rest of the ingredients, you need to soak it in cold water, or leave this step for last.



Cut the beets into thin strips or three on a fine grater (cook according to your preferences).



We also cut the carrots into thin strips, small cubes or three on a grater.



Onions need to be peeled and cut into small cubes.



Pour vegetable oil into the multicooker bowl and turn on the “frying” mode; remember that in this mode the multicooker-pressure cooker cannot be closed with a lid. Fry, stirring the chopped onion until golden brown, for three minutes.



Add the chopped carrots and fry them for 3 minutes, stirring occasionally.



Add chopped beets, fry, stirring, for 2 minutes and add 3 tsp. lemon juice, so that the beets retain their color during cooking (in theory), but in practice, the beets still become discolored.



Add 1 tbsp. concentrated tomato paste, stir and continue frying for another 3 minutes. The dressing is ready, turn off the “frying” mode.



Place pieces of beef on top of the dressing. The order of the layers may not be observed, since everything will get mixed up during cooking.



Then lay out the potatoes; the water in which they were soaked must be drained.



Sprinkle cabbage on top.



Fill with two liters of filtered water, add bay leaf, black peppercorns, salt, sugar, chopped garlic if desired, close the lid and set the “soup” mode for 30 minutes at the highest possible pressure (70 kPa). During this time, the young beef should be well cooked.

After the specified time, having released the pressure, I tried the meat, and the result did not suit me - it was difficult to chew, so I turned on the “soup” mode again for 20 minutes at pressure (40 kPa), so that the vegetables did not boil, and the meat cooked at lower temperature and pressure. Thus, after 50 minutes the beef was well, even perfectly cooked.

Serve borscht with sour cream, garlic and black bread, sprinkled with herbs if desired.

Today we will tell you how to cook borscht in a slow cooker. Using different ingredients and different heat treatments, you can make an incredibly hearty red or green soup that is sure to please everyone in your family.

How to cook borscht in the Polaris multicooker?

Most housewives believe that cooking borscht is very time-consuming and difficult. But that's not true. Red soup is easy and quick to make, especially if you use the simplest recipe for its preparation.

So, before you cook delicious borscht in a slow cooker, you need to make sure you have the following components:

• fresh beef on the bone - approximately 500 g;
• white cabbage - about 400 g;
• onions - 2 heads;
• potatoes - 2 tubers;
• juicy and fresh carrots - 2 pcs.;
• fresh beets - 2 pcs.;
• spicy tomato paste - 3 large spoons;
• fresh garlic - 3 cloves;
• salt, pepper, bay leaf - optional;
• citric acid - on the tip of the knife.

Component Processing

How to cook borscht with meat in a slow cooker? First of all, you need to process the beef and vegetables. The meat on the bone is thoroughly washed and all unwanted elements are cut off. Potatoes, onions, carrots and beets are peeled, then cut into cubes (the first two ingredients) and grated on a coarse grater (the last two ingredients).

As for white cabbage, it is freed from the surface leaves and chopped into very thin strips. Fresh garlic cloves are also crushed separately.

Heat treatment of a red dish

Before cooking borscht in a slow cooker, put the beef on the bone in a bowl, add water, salt, add bay leaves and cook in the “Soup” mode for 42 minutes. After this time, the meat is removed and cooled. After this, the pulpy parts of the beef are separated from the bones and cut into large pieces.

After returning the meat to the broth, fresh cabbage, onions, beets and carrots are also added to it. After peppering all the ingredients, cook them at the same temperature for 15 minutes. After this, potatoes, spicy tomato paste and citric acid are added to the soup. After mixing all the ingredients, cook them for another 25 minutes.

Finally, crushed garlic cloves are placed in the broth and kept with the “Warming” program turned on for ¼ hour.

We present it to the table

Now you know how to cook borscht in the Polaris multicooker. After the red soup has been aged, it is distributed into plates and presented to the table along with fresh sour cream or mayonnaise.

Cooking borscht with maximum calorie content

We talked above about how to cook borscht in a slow cooker. However, it should be noted that there are recipes with which you can make the most satisfying and high-calorie first course.

To implement this method we will need:

• fresh boneless beef - approximately 200 g;
• fresh pork - about 200 g;
• white cabbage - approximately 170 g;
• sauerkraut - about 140 g;
• bitter onion - 2 heads;
• juicy carrots - 1 pc.;
• fresh beets - 2 pcs.;
• table vinegar - 2 large spoons;
• potatoes are not very large - 1 tuber;
• sunflower oil - approximately 40 ml;
• salt, crushed pepper, bay leaf - optional.

How to prepare the ingredients?

To get a more satisfying and nutritious borscht, you need to use two types of meat: beef and pork. They are washed thoroughly and all inedible elements are removed. After this, they begin to process the vegetables. Potatoes, beets, carrots and onions are peeled and then chopped. The first two ingredients are cut into cubes, and the last ones into cubes. Fresh cabbage is also chopped separately (in thin strips) and sauerkraut is washed in a sieve.

Extinguishing process

Before you start preparing red soup, some of the products must be heat treated in advance.

Place beet slices in a multicooker bowl, add sunflower oil and simmer for about 10 minutes. Then table vinegar and ground pepper are added to the dishes and heat treatment is continued for another 5 minutes.

Frying process

After the beets are stewed, they are placed on a separate plate, and onions and carrots are placed in the multicooker container. After seasoning the ingredients with sunflower oil, they are cooked in the “Baking” mode for ¼ hour. During this time, the vegetables should become completely soft and crispy. The products are seasoned with pepper and salt, and then placed on a separate plate and the preparation of the first course begins.

Cooking process

After frying and stewing the vegetables in a slow cooker, you should begin preparing the meat broth. To do this, place pork and beef, bay leaf and salt into the bowl of the device. All products are filled with plain water and the “Soup” program is turned on. In this mode, the dish is cooked for an hour.

After time, the meat is removed, cooled and cut into large pieces. As for the finished broth, sauerkraut and fresh cabbage are placed in it. Both ingredients are cooked for 20 minutes. Then previously boiled meat and potatoes are added to them. After ¼ hour, add stewed beets to the same broth.

After mixing all the ingredients, cook them in the “Soup” mode for 10 minutes. After the potatoes and beets become soft, add sauteed vegetables to the dish, mix thoroughly and turn on the “Warming” program for 3-6 minutes.

Presented to the dinner table

Having prepared the red and high-calorie soup at home, it is poured into bowls and then served to the table along with a slice of bread. Additionally, the dish is flavored with fresh chopped herbs, as well as sour cream or mayonnaise.

How to cook borscht in a Redmond multicooker?

Few people know, but borscht can be not only red, but also green. To prepare such an unusual dish, different ingredients are used (rhubarb, nettles, etc.). However, we decided to make lunch using freshly picked sorrel leaves. But first things first.

Before cooking green borscht in the Redmond multicooker, you need to purchase:

• potato tubers - 2 small pieces;
• fresh juicy carrots - 1 pc.;
• fresh veal - about 1 kg;
• dill and parsley - several sprigs;
• large boiled eggs - 3 pcs.;
• large onion - 1 head;
• freshly picked sorrel leaves - a large bunch;
• dried bay leaf - 2 leaves;
• sunflower oil - at your discretion;
• ground pepper, salt and other spices - use to taste;
• water - optional (for broth);
• rich sour cream - use when serving soup.

Processing the ingredients

To prepare green borscht, it is best to use young and fresh veal. It is washed thoroughly and chopped into not very small pieces. They also clean all the vegetables separately and start chopping them. The carrots are grated, and the onions and potatoes are chopped into cubes.

Among other things, you should thoroughly rinse the greens (dill, sorrel and parsley), and then chop them with a sharp knife.

As for the eggs, they are boiled and chopped into medium cubes.

Sautéing vegetables

Before cooking green borscht in a slow cooker, you need to not only prepare all the ingredients, but also fry some of the vegetables. The onion and carrots are placed in the bowl of a kitchen appliance, seasoned with oil and fried in the “Baking” mode until completely transparent. Then the ingredients are placed on a plate and the soup begins to be cooked.

Cooking green borscht

To prepare green soup, place fresh veal and bay leaves in a slow cooker. The ingredients are salted, poured with water and cooked in the “Stew” mode for 45 minutes. After this time, potatoes and ground pepper are placed in the container. After 20 minutes, fresh herbs and chopped chicken eggs are also added to the broth.

After mixing the ingredients with a spoon, bring them to a boil and cook in the same program for about 8 minutes.

After the soup is completely cooked, add previously fried vegetables to it and leave in the “Warming” mode for 10-15 minutes.

We present a hearty and nutritious dish to the dinner table

As you can see, there is nothing complicated in preparing green borscht from sorrel. It should be served exactly the same way as red soup. To do this, the dish is distributed into deep plates, flavored with sour cream or mayonnaise and presented along with a piece of white or black bread.

To prepare delicious borscht, you must adhere to the following rules:

• Be sure to use products that add a slight sourness to the soup (citric acid, lemon juice, sauerkraut, food vinegar, spicy tomato paste, sour sorrel, etc.).
• The borscht will turn out bright and rich if you use not just picked beets, but old tubers to prepare it. The same goes for carrots.
• Real borscht (whether green or red) is prepared only with beef on the bone. The use of poultry meat for such a dish is undesirable.