Borscht without meat in the Polaris multicooker
We present to your attention a recipe for quickly preparing borscht in the Polaris multicooker. In this version, our first dish is prepared without meat products and broth, the vegetables are not fried during the cooking process, and salt is used in a minimal amount. Meatless borscht takes about half an hour to cook in the Polaris multicooker. The duration of the entire cycle is one and a half hours.
Ingredients:
- Beetroot – 200 g;
- Onion – 100 g;
- Carrots – 250 g;
- Potatoes – 350 g;
- Cabbage – 500 g;
- Refined vegetable oil – 40 g;
- Tomato paste – 2 tbsp;
- Garlic – 2 cloves;
- Table salt – 10 g;
- Peppercorns – 4 pcs;
- Bay leaf – 1 pc.
Cooking borscht in the Polaris multicooker
Wash the vegetables and collect all the necessary ingredients.
Peel the vegetables.
Cut the carrots into strips.
Set the display of the miracle pan to the Frying mode, automatic temperature selection - 160, time - 15 minutes. Pour vegetable oil into a bowl, add carrots.
Close the multicooker lid.
Chop the onion into strips.
Place the onion in the bowl; the multicooker has not yet reached the temperature setting - the time on the display has not changed.
Cut the potatoes into small strips, leaving 1 tuber whole.
The multicooker beeps intermittently - the temperature is high enough, it is necessary to stir the vegetables regularly.
Next, chop the cabbage.
Stir the vegetables and observe that they are not fried, but stewed.
Add tomato paste, mix well.
Place chopped and whole potatoes and whole beets into a bowl and pour in a little more than 2 liters of hot water. Select the Soup mode, auto-detection of cooking time - 1 hour.
The multicooker beeped to indicate the end of the cycle. Select the Multicook mode, set the temperature to 120, time 5 minutes.
Finely chop the garlic.
Remove whole potatoes and beets from the borscht.
Mash the potatoes with a fork and season with borscht.
Grind the beets on a fine grater.
Season the borscht and stir; cook the dish for another 3 minutes.
Our meatless borscht in the Polaris multicooker is ready! When serving, you can add sour cream.
Brown bread, pampushki, brisket and green garlic will perfectly complement the dish.
ARTICLES ON THE TOPIC:
- Vegetarian borscht – the most delicious dietary recipes
- Red cabbage borscht: detailed step-by-step recipes with photos
- Lenten borscht – 5 delicious recipes for making borscht
Classic Borscht in a slow cooker
Many chefs claim that the most delicious borscht is made only in a slow cooker. Thanks to cooking, so to speak, in “their own juice,” products do not lose their natural flavor, retain most of the nutrients and become very tasty and nutritious.
Ingredients:
- pork on the bone (piece no more than 400-500 grams);
- beet;
- onion and carrot;
- White cabbage;
- 4-5 potatoes (depending on size);
- sweet pepper (you can do without it);
- tomato paste in the amount of 3 tablespoons (or 2-3 meaty tomatoes);
- 2 cloves of garlic;
- lemon juice;
- spices and herbs.
Cooking borscht in the Polaris multicooker
If possible, cut the meat into portions and fry it in a slow cooker in the “baking” mode in a small amount of oil. Frying duration is 10-15 minutes.
Peel onions, carrots and beets. Tomatoes need to be peeled using boiling water and cut into cubes. Grate carrots and beets, add onion (chop) and carrots to the meat, fry for 10 minutes. Add bell pepper (cut into strips) and cook for another 7-10 minutes. Now it’s the turn of tomatoes and beets, as well as lemon juice (just squeeze it from half the fruit). This will allow the beets not to lose their bright color, and will also give the dish an unusual sourness. Fry all this for another 10-15 minutes, stirring.
If it's not the season for tomatoes, use tomato paste, add it to your taste.
As soon as the specified time has passed, chop two cloves of garlic, shred a quarter of cabbage and chop the potatoes randomly (but the pieces should be small). Place all ingredients in a multicooker and mix.
We boil water in a kettle and pour it over the food, so that the liquid covers the food, but does not exceed the maximum permissible line for food.
Select the “stew/soup” mode and cook the borscht in the Polaris multicooker for 1 hour. 15 minutes before the end of cooking, add spices, salt and pepper, as well as herbs (can be dried or fresh) to the liquid.
As soon as the device beeps, the borscht from the multicooker can be placed on plates. Don't forget about sour cream, mayonnaise and bread.
Features of cooking borscht in different multicookers
Any, even the cheapest, multicooker has a standard set of functions, so the “frying” and “soup” modes required for this recipe will be present on any such device. If the technology requires the addition of beans, then they are pre-soaked overnight and then boiled with other vegetables. The canned product is added at the end 10 minutes before it is ready.
If your pressure cooker or multicooker does not have a warming mode, then it’s okay. Of course, this function is welcome, as it will allow you to postpone lunch by 1-2 hours, but several servings can be heated separately.
Cooking delicious borscht in a slow cooker is not much different from the classic recipe intended for the stove. With this machine you can get a good, hearty borscht that the whole family will enjoy eating. If you doubt your abilities, use the step-by-step photos and video recipes on our website and you will succeed.
Beetroot borscht in a slow cooker
Products for 1.7 liters of water:
- Chicken meat on the bone - 300 g;
- Beetroot - 1 pc.;
- White cabbage or Beijing cabbage - 300 g;
- Potatoes - 3-6 pcs. (depending on size);
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Tomato paste - 2 tbsp;
- Lemon juice - 2 tbsp;
- Salt - to taste or 1 tbsp. without slide;
- Greens and sour cream - when serving, on a plate.
How to cook borscht in a slow cooker - preparation with photos:
1. Prepare all products according to the list. In this borscht I used Chinese cabbage. It can easily be replaced with white cabbage. This time the meat is on the bone - chicken spine with ribs. They go very well in soup. Because even with the second broth, the soup turns out to be moderately rich.
2. Cooking borscht in a multicooker for a child begins with cooking the first broth, which will need to be drained. To do this, wash the chicken meat and put it in a pan with water. The water can be hot - from a kettle.
3. On the “Frying” program, boil the meat for 10 minutes. You can also use the “Multi-cooker” - set 160 g C and time - 20 minutes. On a multicooker, you need to set the time longer, because the countdown starts immediately, without waiting for the water to boil. Therefore 10 min. to boil and 10 min. for cooking.
4. While the first broth is heating up, you can do the vegetables. Grate the beets and carrots. Peel the potatoes and cut them into small cubes. Chop the onion. Shred the cabbage into strips.
5. In order for the beets to retain their brightness to the greatest extent, they must be sprinkled with lemon juice.
6. Meanwhile, the mode in the multicooker will end and it will emit a characteristic signal. We drain the first broth and rinse the meat under water.
7. Place the chicken meat on the bones in a clean pan.
8. We also send all the prepared vegetables here. Add tomato paste and salt to taste. You can also use bay leaf for flavor.
9. Pour in 1.7 - 2 liters of water. Mix.
10. Cook in a slow cooker (I have a Polaris 0517) in the “Soup” mode - 1 hour.
11. After the signal, the borscht in the multicooker will be ready.
It can wait in the wings for a long time in a warm state. This is how a multicooker can free up an hour of free time for a young mother, which any housewife sorely lacks, and this is enough time both for a walk with the baby and for doing some housework or self-care.
12. This healthy and at the same time light beetroot borscht, cooked in a slow cooker, will be appreciated not only by children, but also by adults. It is better to serve it with sour cream and herbs; it perfectly sets off the taste and aroma of this dish, and unlike mayonnaise, it is much healthier for the child.
Bon appetit!
Cooking borscht
We won't need meat, but we will need a lot of other products. So, we will need:
- one and a half liters of hot water;
- 3-4 potatoes;
- large onion;
- 1 medium beet;
- a quarter of a head of cabbage;
- 100 g tomato paste;
- 1 carrot;
- several cloves of garlic;
- a few tablespoons of vegetable oil;
- salt, favorite seasonings (peppercorns, bay leaves, fresh and dry herbs).
The recipe is for 4-6 servings.
Cooking time: 2-2.5 hours.
Cooking lean borscht in a slow cooker:
- Turn on the multicooker in the “frying” or “baking” mode, setting the timer for 25 minutes. The unit will heat up within 5 minutes. In the meantime, we will prepare the vegetables: peel the beets and leave them whole, cut the potatoes into cubes, grate the carrots, finely chop the onion, and finely chop the cabbage.
- The bowl is hot - pour in the oil, add the onion. Cook for 10 minutes.
- Add carrots and simmer again for 10 minutes.
- Add potatoes, cabbage, beets. Fill with hot water. Salt, you can add a little sugar. Cook in the “soup” or “stew” mode for an hour and a half. But after half an hour you need to add tomato paste and spices.
- We get the beets. We grate it. Return to soup.
Season the borscht with garlic. You can sprinkle with herbs. Let the soup sit for at least 20 minutes to infuse. And then you can submit. Since fasting is without sour cream. But it’s also incredibly delicious! As you can see, you can make excellent borscht without meat. Bon appetit!
In contact with
Borscht in a slow cooker
Products:
- Beef – 400 gr;
- Cabbage – 300 gr;
- Onion – 1 piece;
- Carrot – 1 piece;
- Beets – 1 piece;
- Garlic – 2 zb;
- Tomato paste – 2-4 tbsp;
- Sunflower oil or you can take fat;
- Salt and seasonings to taste.
On average, the specified amount of ingredients yields about 7 servings of the finished dish.
