Borscht in a slow cooker with sorrel. Green borscht in a slow cooker
In the summer, when we have such an abundance of fresh vegetables and herbs, I highly recommend preparing this delicious green borscht with sorrel in a slow cooker. Green borscht in a slow cooker turns out very satisfying, rich, with a pleasant sour note. But in modern world, such green borscht can be prepared all year round, since all the necessary ingredients can be bought in supermarkets and you can enjoy this splendor even in winter.
Ingredients:
- meat (I have pork - 450 g)
- potatoes – 4 pcs.
- medium carrots – 1 pc.
- onion – 1 pc.
- sorrel - one large bunch
- eggs – 3 – 4 pcs.
- rice - 3 - 4 tbsp. spoons (optional)
- fresh herbs – dill, parsley, green onions
- salt, pepper, bay leaf
How to cook green borscht in a slow cooker:
Cut the meat into small pieces. Peel the potatoes, wash and cut into cubes. Peel the carrots, wash and grate on a coarse grater. Peel, wash and chop the onion finely or leave it whole.
Place meat, potatoes, carrots and onions into the multicooker bowl. Salt, add bay leaf, sprinkle with spices to taste (for seasonings I use a mixture of Provençal herbs and dried dill).
I had young pork, so I put it in the bowl immediately with vegetables; it is advisable to stew the old meat in the “Baking” mode for 25-30 minutes first, and then just add the vegetables for the soup, otherwise the meat will not have time to cook.
Pour water into the bowl to the maximum level. Close the lid. Set the “Extinguishing” mode for 1.5 hours.
Add rice 20-30 minutes before the end of cooking. If you add the rice right away, it will become overcooked.
Boil the eggs separately on the stove, peel and cut into cubes. Sort out the sorrel, green onions, parsley and dill, wash and chop.
At the end add sorrel, fresh herbs and eggs. Spice up. Bring the greens in the multicooker to a boil in the “baking” or “steaming” mode, turn off.
Season before serving borsch sour cream. Bon appetit!!!
Green borscht without meat with beans:
Green borscht– thick, aromatic, rich, with a pleasant light sourness, can be cooked almost all year round. But it is especially relevant in the spring, when the body needs vitamins and fresh young greenery appears in the beds. So housewives try to feed their household as tasty and healthy as possible. Green borscht can be cooked in meat broth, but the dish is no less tasty without the use of meat. Some cooks put cabbage in borscht, others - beans. The main ingredients of the dish are young sour sorrel, parsley and dill. If possible, add green onions and young garlic arrows. Green borscht cooked in a slow cooker turns out to be especially rich. To prepare it, it is best to use the “Multi-cook” mode.
Ingredients:
- potatoes – 4 pcs.;
- onion (large) – 1 piece (if crayons then 2-3 pieces);
- carrots – 1 piece;
- garlic – 3 cloves;
- beans – 0.5 cups;
- egg – 4-5 pieces;
- sorrel – 1 large bunch;
- dill, parsley;
- wheat flour – 1 tbsp. spoon (with a slide);
- salt, ground black pepper - to taste;
- Bay leaf;
- allspice (peas);
- sunflower oil (flavorless);
- 3 liters of water.
How to cook green borscht without meat with beans:
Before you start cooking green borscht, prepare the beans, i.e. it needs to be boiled in advance. To do this, pour 3 liters of water into the multicooker bowl, add beans, turn on the “Multicook” mode, setting the temperature to 100 degrees. You need to cook the beans until semi-soft, this will take about 1.5 hours (cooking time depends on the type of bean). If your model does not have such a mode, then use the “Soup” or “Stew” program.
While the vegetable broth and beans are preparing, hard-boil chicken eggs, cool them, remove the peel, cut into small pieces.
When our beans are ready, let's start sautéing the vegetables. This can be done in a slow cooker if you are the lucky owner of an extra bowl, or on the stove in a frying pan. To do this, pour 3-4 tbsp into the sauteing dish. sunflower oil, place the peeled and diced onion there, fry until soft.
Immediately remove the skin from the carrots, grate them on a coarse grater or, even better, cut them into small squares. Send after the onion. Don't forget to stir the vegetables from time to time so they don't burn. IN last resort add chopped garlic cloves and a good full tablespoon of flour to the vegetables. Stir with a wooden spatula. Toasted flour gives the borscht a light nutty flavor, making it thicker and more satisfying. Add half a glass of water and let the fry come to a boil.
Add peeled and chopped potato tubers, salt, and allspice to the vegetable broth with beans. The cooking mode is the same as for beans.
After 20 minutes, when the potatoes are cooked, add eggs, chopped herbs, sautéed vegetables, bay leaves and black pepper to taste into the borscht.
Cook the borscht for another 7-10 minutes. The total cooking time for borscht is approximately 2 hours. Beans are cooked for 1.5 hours, borscht is cooked for 30 minutes.
Before serving, green borscht with beans should sit for 10-15 minutes. Be sure to serve the dish with sour cream.
Bon appetit!!!
Best regards, Oksana.
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.
We lay it out, pour it over 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.
The sun is shining brighter and the season of fresh, juicy and varied greenery is coming. Now a recipe for green borscht in a slow cooker will come in handy! A little patience, and the Polaris 0517 AD multicooker will delight you with an incredibly tasty, fresh and aromatic dish.
Ingredients for 5 liters of borscht:
- Sorrel 3 bunches,
- Dill 1 bunch,
- Green onions 1 bunch,
- Medium-sized pink beets 1 pc.,
- Beef shoulder 700 g,
- Medium size potatoes 6-7 pcs.,
- Large carrots 1 pc.,
- Large onion 1 pc.,
- Sunflower oil 3 tbsp,
- Boiled chicken eggs 2 pcs.,
- Spices to taste
- Bay leaf 1 pc.
Method for preparing green borscht in a slow cooker
In order to cook green borscht in a slow cooker, you will need to boil or take pre-prepared meat broth. For the meat broth, take a beef shoulder, wash it thoroughly, cut it into several pieces and put it in a slow cooker. Pour the meat with a small amount of water, set the “steam” mode and wait until the water boils. Then drain the water and rinse the meat again with cold water. Then put the pieces of meat into the multicooker bowl, fill with four liters of water, add 0.5 tbsp. salt, close the lid of the multicooker and set the “soup” mode. Cook the meat broth for one hour.
For green borscht you should use beets Pink colour. Such beets do not have a bright pigment and will not turn green borscht into red. Peel the pink beets and cut into thin strips. When the meat broth is ready, add chopped beets to it. Set the “soup” mode in the multicooker menu for 1 hour.
Following the beets, add diced potatoes and bay leaves to the broth. Close the lid of the multicooker.
While the vegetables are cooking in the meat broth, prepare a fry of grated carrots and diced onions. Fry carrots and onions in sunflower oil until golden brown. When the frying is ready, open the lid of the multicooker and add it to the meat broth.
Cut the eggs into small pieces and place them after the frying. Taste the broth and add salt if required. We also remove pieces of meat from the meat broth, separate them from the bones and return them back to the broth.
Five minutes before the end of the “soup” mode, chop the washed greens: sorrel, green onions and dill. Place the chopped greens into the borscht.
Let the borscht boil with the multicooker lid open for a couple of minutes, no longer.
Pour the finished green borscht into plates in a slow cooker. If desired, add fresh sour cream.
Green borscht from sorrel for a slow cooker
Green borscht made from sorrel - a recipe I tested for a slow cooker, I guarantee an excellent taste!
Hello! If you don't have one, then look at the recipe on the stove. Similarly, I cook green borscht from sorrel in a slow cooker. By the way, in the borscht with sorrel, the recipe for which you are now reading, there will be no beets, because I don’t like them in this borscht and don’t put them in it. In general, without beets, it’s not quite borscht, but that’s not the point. The dish is amazing! My guys came in from the street, they were cold, they wanted to have lunch soon. They ate their fill of hot borscht, warmed up, their cheeks were flushed - they sat happy =)
In November, young fresh sorrel for borscht is already difficult to find on the shelves. But I'm thrifty. In the summer I prepared a lot of canned sorrel, and now in the winter we will have aromatic borscht with sourness. This recipe offers a chicken option. If you don’t like it with chicken, cook green borscht with beef. Below I will tell you how.
Green sorrel borscht in a slow cooker - ingredients:
- Potatoes – 400 gr
- Chicken – 400 gr*
- Onions - 200 gr
- Carrots – 100 gr
- Bell pepper— 100 g**
- Tomatoes – 100 gr**
- Sorrel - 150-200 gr
- Boiled eggs - 3 pcs
- Greens, salt, garlic - to taste
- Tomato paste - to taste and desire
The volume of my multicooker bowl is 4.5 liters.
*The chicken meat in the green borscht recipe is specially prepared meat for first courses according to my mother’s recipe. I promise the recipe will come soon =)
** Bell peppers and tomatoes were not specifically used in this recipe. I love fresh summer and autumn vegetables. But not the wax ones from Egypt.
Green sorrel borscht - step-by-step recipe for a slow cooker with photos
After an hour and a half, the green sorrel borscht is almost ready. Add finely chopped eggs, sorrel, and herbs. Now you can add salt to taste.
Green borscht with sorrel should boil and simmer for at least a couple of minutes. All is ready!
Serve green sorrel borscht, cooked in a slow cooker, well with sour cream and garlic. And even better - with sour cream and garlic sauce and fragrant fresh Ukrainian bread.
Calorie content of green sorrel borscht per 100 grams = 60 kcal
- Proteins – 2.5 g
- Fats – 3.5 g
- Carbohydrates – 4.2 g
Cooking time: 2 hours
The clock says half past two in the morning. My family is snoring in unison, but I can’t sleep at all. I decided to sit down and think about a New Year’s competition, dear readers, in which anyone can take part and you don’t have to be a cook for this. The competition is already 97% ready. And by the way, I almost figured out what the surprise prize would be =) But more on that a little later.
Subscribe to blog updates so you don't miss this news. The subscription form is below.
That's it, cook the green sorrel borscht, bye!
Ingredients:
Pork on the bone (shoulder or rib) – 450 grams;
Beetroot – 150 grams;
Carrots – 70 grams;
Onion – 70 grams;
Potatoes – 250 grams;
Pork bacon (not salted) – 70 grams;
Boiled eggs – 2 pcs.;
Tomato paste – 30 grams;
Frozen sorrel – 150 grams;
Frozen dill – 40 grams;
Frozen salad peppers – 30 grams;
Salt - to taste.
How to cook green borscht in a slow cooker
Slightly frozen bacon should be cut into small cubes. Peel and chop the carrots and onions as for frying.
Then, put pieces of bacon into the multicooker bowl and fry the cracklings using the “fry” mode.
The finished frying must be transferred from the multicooker bowl to another container.
Before finishing cooking the meat, you need to peel the potatoes and chop them into cubes or cubes. We also peel the beets and cut them into thick strips.
Then, take the pork out of the slow cooker, cool it a little, divide it into small pieces and put it back into the broth.
At this stage you can add salt to the borscht. Then, put the beets and potatoes into the multicooker bowl and turn on the “cook” or “soup” mode for 30 minutes.
Ten minutes before the end of the regime, you need to add frying, sorrel, dill, lettuce pepper, tomato paste and finely chopped eggs.
Before serving green borscht, I put a spoonful of sour cream, a small sprig of fresh parsley and a small slice of boiled egg on each plate.