How to cook green borscht in a slow cooker. Green borscht in a slow cooker
Cooking in a slow cooker is easy and enjoyable. You can prepare almost any dish with this kitchen assistant. The only thing is that we may have to change the order of cooking the various components, given that we will only have one heating device. If on the stove we have 2-3-4 burners, on which we can simultaneously cook broth and sauté, then in the case of a multicooker we will have only one heating device. Accordingly, first we will have to prepare the auxiliary components of the dish, and then calmly cook the borscht in a bowl in a multicooker until the end. That's about how I recently...
So, to prepare green borscht in a slow cooker, we need boiled eggs. We will begin with their preparation. I use the Steamer program to boil eggs. I think that there are other suitable programs; we can choose any one that involves boiling. Let's set the time - 10 minutes. This means that the time will be measured from the moment the water boils, and after the programmed time has elapsed, the device will automatically turn off. Place the finished eggs in cold water and use them a little later.
Place the fried onions from the bowl separately, and use the multicooker bowl to prepare borscht. Pour water over the pork, cut into pieces, filling the bowl three-quarters full.
Add salt and cook the broth on the “Soup” program until the meat is cooked. This is about an hour or a little more if the meat is tough.
While the broth is preparing, peel the potatoes and cut them into pieces.
Add the potatoes to the meat and continue cooking on the “Soup” program.
Wash and chop the sorrel.
Dilute the sour cream with water so that it does not form lumps. You can use mayonnaise instead of sour cream.
Add fried onion to the borscht.
Peel the eggs and cut into pieces.
Add to the borscht about 15 minutes after adding the potatoes.
Add diluted sour cream.
Add sorrel at the very end.
Boil the green borscht in the slow cooker for another 2 minutes, add pepper, fresh herbs and one bay leaf to taste.
Green borscht with sorrel is ready. Bon appetit!
Red and green borscht must be present in the diet of every adult. They should be prepared during the seasonal ripening time of the main ingredients. If red borscht can be eaten all year round and will only bring benefits to the body, then green borscht is cooked from mid-spring to mid-autumn. It is during this period that sorrel is most rich in vitamins. The properties of sorrel in green borscht are difficult to overestimate - it is able to normalize the functioning of the liver and gall bladder, and improves digestion. However, we should not forget that sorrel also has contraindications - for gout and kidney stones, intestinal diseases, gastritis and stomach ulcers, its use is strictly prohibited for the period of treatment.
And so as not to kill all vitamin complex from sorrel leaves and green onions in borscht, you need to know two rules: cook the greens for only 2-3 minutes and be sure to use a slow cooker! Indeed, thanks to the smart heating of the bowl from all sides at the same time, the useful components of the products do not disappear, but only multiply.
To prepare green borscht in a slow cooker for 6-8 servings, you need 1 hour.
Ingredients:
Fresh sorrel – 150 grams
Fresh green onions – 50 grams
Chicken eggs – 2 pieces
Young potatoes – 3-4 pieces
White onion – ½ piece
Meat broth – 3 liters
Boiled meat – 150 grams
Salt, pepper - to taste
Vegetable oil – 2 tablespoons
Cooking steps:
We buy fresh herbs or cut them from our own garden. Boil chicken eggs hard. We also pre-cook the meat broth, cut the meat into pieces, and strain the broth.
Pour vegetable oil into the multicooker bowl. Add finely chopped white onions and fry for 5 minutes on the “Fry” program.
Add the peeled and diced potatoes to the onions. Switch the program to “Stew/soup”
Pour the warm broth over the vegetables, salt and pepper to taste. Cook the borscht for 40 minutes.
At this time, all the sorrel and green onions need to be washed and chopped. Peel and chop chicken eggs.
When the multicooker beeps, open the lid, lay out all the finely chopped greens, chicken eggs and boiled meat, mix and add another 5 minutes in the “Stew/soup” mode.
Green borscht has a delicate taste with a piquant sourness, which is enhanced by the sour cream with which this dish is traditionally prepared. Wash each sorrel leaf well and cut into small pieces.
To cook borscht in a slow cooker, you need to think through the procedure, because, unlike a stove, we have one vessel in which we cook the dish. The same cookware is also a heating device. Therefore, we will first boil the eggs so that we can then use the multicooker bowl as a container for borscht. Boil the eggs using the “Steam Boiler” program, filling the bowl with water.
Lay out, rinse with cold water and set aside for now. Next, prepare the sauteed carrots and onions.
Usually we do this later, but, I repeat, now we only have one device. To the sauteing we add water, the meat component and celery roots, parsnips and parsley (you can use ready-made seasoning). This recipe uses pork bones; in general, you can use any meat - chicken, turkey, beef. If we cook borscht from fresh sorrel, then at this stage we can add salt to the broth. If you use canned salted sorrel, add salt at the end. Cook on the “Stew” or “Soup” program for 1 hour (or more if the meat is tough).
During this time, we will have time to peel the potatoes and chop the previously boiled eggs.
After cooking is finished, pour the potatoes into the pan and turn on the multicooker again. Cook until the potatoes are ready.
When the potatoes are ready, add eggs, sorrel, and bay leaves.
Dilute sour cream or mayonnaise with boiled water and add to the pan.
Boil for 5 minutes and can be consumed.
Ingredients:
- 250 ml (1 jar) canned sorrel
- 1 onion
- 4 medium sized potatoes
- 1 carrot
- 2.5 liters of meat broth (from 400 grams of pork ribs)
- 3 tbsp. vegetable oil
- 4 chicken eggs
- salt, pepper to taste, herbs
- 2 tbsp. tomato paste
- 2 bay leaves
If you have ever been to a Ukrainian restaurant, you have probably tried and appreciated the pride of Ukrainian cuisine - borscht. Rich, thick and aromatic - it’s very difficult to resist. But have you ever tried green borscht? If not, this definitely needs to be fixed, and you don’t need to go to a restaurant; even a novice housewife is quite capable of preparing it in her own kitchen on her own, especially if your assistants include equipment such as a multicooker. Due to their design features She's just perfect for this!
A few words about what green borscht is in a slow cooker. In short, it differs from ordinary borscht in that it is cooked using sorrel leaves and, as a result, has an interesting, slightly sour taste. Depending on the season, you can add young nettles, take my word for it, it turns out very tasty.
In my family, everyone without exception loves green borscht. In the summer I cook it from fresh herbs, and in the winter from canned herbs; fortunately, what grows in our dacha is enough to stock up on for the cold season. Although, I note that today you can almost always buy green sorrel in supermarkets and, accordingly, preparing delicious and very healthy green borscht is absolutely not a problem even in the most inclement weather, be it rain or bitter frost.
To begin with, I will share with readers of the site several secrets of preparing green borscht:
- If you don’t have a piece of pork for the broth, you can cook chicken – that will also work well.
- You can add to borscht raw eggs, after beating them a little.
- Tomato paste can be replaced with a glass of tomato juice.
- And if possible, use fresh sorrel.
Well, now let's get started! I will cook green borscht in the PHILIPS HD3077/40 multicooker, but it will turn out just as tasty in any other one!
Cooking method
First I prepare all the ingredients according to the list. First, I cooked meat broth from pork ribs - it has a characteristic sweetish taste, which is perfect for sorrel borscht.
Since the broth is cooked, I leave the ribs to cool, and in the meantime I do the vegetables: I grate the carrots on a coarse grater, finely chop the onion and potatoes into small pieces.
I make the frying: I heat the vegetable oil in the multicooker bowl, turning on the “Fry” mode, add the onions and carrots and, stirring, fry until light golden brown.
Once the vegetables are fried, I add tomato paste, pour in a little water and simmer for 2-3 minutes.
Now add the potatoes and pour in the hot broth. I switch the multicooker to the “Stew” mode, setting the time to 1 hour.
In the meantime, I hard-boil the eggs, cool, cut into small cubes and 10 minutes before the end of the program, add them to the borscht along with the washed sorrel. At the same time, you can add the meat separated from the bones, but it can also be added to the borscht when serving.If necessary, add salt and season with spices. I close the lid again and wait for the sound signal, which will indicate that the dish is ready.
I serve borscht with meat, cooked in a slow cooker, with sour cream and herbs.
Try cooking this green borscht in a slow cooker, because this recipe can be adapted to any time of year. If you want to prepare a more dietary option, then use chicken, veal, or cook lean green. Bon appetit!
In spring and summer, many people prefer to prepare quick meals from products that are on hand, for example, from vegetables and herbs growing in the garden. One of these dishes is green borscht. In the classic recipe, the main ingredient of borscht is sorrel, but there are many other cooking methods when spinach, nettles, wild garlic and other herbs are added to the broth. Green borscht is usually served hot, adding a spoonful of sour cream to a fragrant, steaming plate. In this article we will introduce you to interesting recipes cooking green borscht in a slow cooker.
For this green borscht in a slow cooker you will need beef broth, the secret of its preparation lies in the duration of cooking. To make the borscht rich and rich, the meat should be simmered in a slow cooker for a long time, at least 2 hours, only in this case the beef will give all its taste and smell to the dish. The list of ingredients for this dish looks like this:
- beef brisket – 0.3 kg;
- spinach – 1 bunch;
- wild garlic – 1 bunch;
- nettle – 1 bunch;
- potatoes – 2 pcs.;
- carrot – 1 pc.;
- onion – 1 head;
- eggs – 3 pcs.;
- sunflower oil – 2 tbsp;
- pepper, salt;
- sour cream for serving.
Let's start cooking summer green borscht in a slow cooker:
- First you need to cook the broth, to do this, wash the beef, put it in a slow cooker, fill it with water so that it barely covers the meat. Turn on the “Cooking” program and bring the liquid to a boil. Let it simmer for about 15 minutes, then drain the water, rinse the beef, put it back in the slow cooker and pour in clean water. In the same mode, bring the liquid to a boil, remove the foam and add salt. Set the timer for 2 hours and cook the broth for the specified time.
- We clean the vegetables and wash them from dirt. Chop the potatoes into cubes and add them to the prepared broth. At this time, remove the meat from the multicooker and cool.
- Chop the carrots and onions and pour them into the pan. Pour in vegetable oil and fry on the stove until cooked.
- Boil hard-boiled eggs in a separate saucepan. When they are cooked, fill them with cold water, after 2 minutes we clean them and chop them into cubes.
- We put on rubber gloves and wash the nettles. We chop it quite coarsely. Then wash the spinach and wild garlic and chop it in the same way as nettles.
- Tear the cooled beef into pieces and place in a multicooker saucepan. As soon as the potatoes are ready, add onions and carrots, as well as chopped greens, to the borscht. Salt and pepper the dish to taste, add pieces of boiled eggs.
- We wait for the green borscht to boil in the multicooker, cook it for 5 minutes, turn off the device and leave the dish for another 15 minutes before serving.
We pour summer borscht into plates, decorate with sour cream and treat the family.
Green sorrel borscht on beef ribs in a slow cooker
We will cook this borscht according to classic recipe, using beef ribs for the broth, and sour sorrel as greens. To add flavor to the dish, add dill, parsley and green onions. We will replace boiled chicken eggs with healthier quail eggs. So, first, let's look at the list of ingredients that will be used in preparing green borscht in a slow cooker:
- beef ribs – 1 kg;
- sorrel – 1 bunch;
- potatoes – 400 g;
- carrot – 1 pc.;
- dill, parsley, green onions - 1 bunch each;
- quail eggs – 20 pcs.;
- water – 3 l;
- garlic – 2 cloves;
- allspice – 5 peas;
- salt.
Let us describe the process of preparing green borscht in a slow cooker step by step:
- Wash the beef ribs thoroughly and place them in a multi-cooker form. Fill with water, add allspice and 2 cloves of garlic. Turn on the “Cooking” program and bring the liquid to a boil. Then remove the foam with a slotted spoon and salt the broth to taste. Set the timer for 2 hours and cook the broth in a slow cooker.
- Wash the potatoes, peel them and chop them into small cubes. We wash the carrots and remove the skin, chop them into circles.
- Remove the bones from the cooked broth, cool them and remove the pieces of meat. Return the meat to the pan of the device, add potatoes and carrots there. Cook until the vegetables are ready.
- Separately boil the quail eggs, cool them in cold water, clean and cut into halves.
- We wash and chop the sorrel and other greens. The sorrel needs to be cut coarsely, and the parsley, dill and green onions – finely.
- When the potatoes are cooked in the borscht, add halves of quail eggs to the broth, taste them and add salt if necessary. At the end, add the sorrel and herbs, bring to a boil and cook the green borscht in a slow cooker for no longer than 5 minutes.
As you can see, there is absolutely no oil in this recipe, and the broth on the beef ribs is not very fatty. This kind of green borscht cooked in a slow cooker can be called dietary dish. If desired, the borscht can be topped with sour cream before serving.
Green borscht with mushrooms in a slow cooker
This recipe is unusual in that, along with sorrel, mushrooms and tomato paste are added to the borscht, which is a rare component in such a dish. We will cook the broth using pork ribs, but the recipe allows for the use of other types of meat. The ingredients needed for green borscht in a slow cooker are listed below:
- pork ribs – 1 kg;
- sorrel – 1 large bunch;
- water – 3 l;
- tomato paste – 3 tbsp;
- carrot – 1 pc.;
- mushrooms – 200 g;
- onion – 1 head;
- potatoes – 4 pcs.;
- dill, parsley – 1 bunch;
- garlic – 2 cloves;
- eggs – 3 pcs.;
- sunflower oil – 3 tbsp.
Green borscht with mushrooms in a slow cooker is prepared as follows:
- We wash the pork ribs, place them in a multicooker, and fill them with water. Set the “Cooking” mode and bring the water to a boil. Then remove the foam with a slotted spoon, add salt to taste and cook the broth in the same program for 1.5 hours.
- Wash the mushrooms and cut them into slices. Peel the potatoes, wash them, chop them into small cubes.
- Remove the ribs from the cooked broth, cool them and remove the meat. Divide the meat into pieces and return it back to the broth. We also send mushrooms and potatoes there.
- While the vegetables are cooking, you can fry them. Peel the onions and carrots and chop them finely. Pour into a frying pan, add a little vegetable oil and sauté over medium heat until done. Then add tomato paste and a little water. Stir and simmer for a few more minutes.
- Boil the eggs, cool, peel and cut into cubes.
- As soon as the potatoes are cooked in the borscht, add fried eggs and boiled eggs to the dish. Wash and chop the sorrel and other greens. At the very end of cooking, add herbs and chopped garlic to the broth. Cook the green borscht in the slow cooker for another 5 minutes and turn it off.
Green borscht with fish in a slow cooker
It's pretty unusual way preparing green borscht, because the broth here is cooked not from meat ingredients, but from fish. As a result, the dish is something between borscht and fish soup. For fun and variety, try cooking this green borscht in a slow cooker; for this you will need the following ingredients:
- fish – 0.7 kg;
- sorrel – 1 bunch;
- spinach – 1 bunch;
- potatoes – 2 pcs.;
- carrots – 1 pc.;
- beets – 100 g;
- onion – 1 pc.;
- parsley root – 20 g;
- celery root – 20 g;
- egg yolks – 2 pcs.;
- egg – 1 pc.;
- butter – 20 g;
- sour cream – 50 g;
- salt, sugar - to taste;
- dill - for decoration.
The technology for preparing green borscht with fish in a slow cooker can be described as the following sequence of steps:
- For the broth, you can take any one type of fish, or you can make a kind of hodgepodge from different types product. Fish in broth does not need to be cooked for a long time; this ingredient only needs a short heat treatment to reach full readiness. So, first wash the selected fish thoroughly and remove scales, heads, and fins. The spine and bones may also be removed.
- Cut the fish into large pieces and place in a slow cooker. Fill with water, add some salt and turn on the “Cooking” program. Cook the broth for 40 minutes after boiling, remembering to remove the foam.
- Place a piece of butter in a deep frying pan. Peel and chop beets, carrots, celery root, onion and parsley root. Place the frying pan on the heat and pour the vegetables into the melted butter. Fry them for 5 minutes, add a little fish broth, cover and simmer for 15 minutes over low heat.
- We separate the bunches of sorrel and spinach into leaves and wash them thoroughly. Then chop the greens quite coarsely.
- Cut the peeled potatoes into cubes and add them to the slow cooker with the fish broth. Cook until tender, then add vegetables from the frying pan, chopped sorrel and spinach. Salt and sugar to taste. In the “Cooking” mode, cook the green borscht in the multicooker for another 5 minutes.
- Grind the egg yolks with sour cream and add to the dish. Turn off the multicooker and leave the borscht for another 15 minutes.
Before serving, decorate the hot dish with boiled egg and dill.