Borsch in a slow cooker - salvation for the hostess! Recipes of borscht in a multicooker: red, green, vegetarian, with beans

Borsch in a slow cooker - salvation for the hostess! Recipes of borscht in a multicooker: red, green, vegetarian, with beans

When cooking borscht, only one pan is rarely involved. Most often there is a frying pan next to it, sometimes not one. It takes hours to prepare the first dish, a lot of dishes get dirty, a lot of energy is expended. Multivarka solves some of these problems. With this irreplaceable assistant you can cook borscht in two accounts. But how to make it tasty?

Borsch in a slow cooker - general principles of cooking

The basis of borscht is beets. It was she who gives the dish a unique color. Root can be spasserovat directly in a multicooker with other vegetables. Usually for this purpose use the program “Frying” or “Baking”. Often beets are cooked in a basket designed for steaming. But not separately. Tray is placed over boiling soup. Then get the beets, chop and add to the dish.

In addition to red borsch with beets, you can cook a dish with sorrel. It uses fresh or canned greens. Sorrel is added at the very end, so that the tender leaves are not boiled soft.

Borscht in a slow cooker with beef and fresh cabbage

A variant of a simple borscht in a slow cooker that is cooked in beef broth. It will take a piece of pitted meat.


• 500 grams of beef;

• 1 carrot;

• 300 grams of beets;

• 2 potatoes;

• 3 tablespoons of pasta;

• 400 grams of cabbage;

• 2 cloves of garlic;

• greenery;

• spices and 3 spoons of butter.


1. Pour oil into the slow cooker. You can throw any fat. Turn on for baking vegetables mode "Baking".

2. Cut the onion finely, throw in the oil.

3. Three peeled carrots, shift to the onions.

4. After another ten minutes, throw tomato paste. You can use grated tomatoes. In this case, you will need 3-4 pieces.

5. As soon as the vegetables with pasta become darker, throw in the grated beets. Now you can cover the slow cooker and stew vegetables for about ten minutes. To keep the beets bright, add a few crystals of citric acid.

6. Cut potatoes into cubes of 1.5 centimeters, chop cabbage. 7. Beef cut into cubes, too, large it is not necessary that the meat had time to cook.

8. Lay in the slow cooker meat with the remaining vegetables.

9. Fill boiling water. Adjust the thickness of the soup independently.

10. We mix, we throw three peas of pepper, we salt.

11. Close the slow cooker and set the “Soup” mode. Cooking soup hour.

12. Chop the garlic, cut the greens and throw in the pan. Add spices to taste, close and let the soup brew.

Vegetarian borscht in a slow cooker with beans

Recipe for lean or vegetarian borscht with canned beans, adapted to the slow cooker. Of course, you can take the same amount of boiled beans, but in this case you will have to cook it in a separate container.


• 2 beets;

• 1 onion;

• 1 cup of beans ready;

• 250 grams of cabbage;

• 200 grams of potatoes;

• 1 carrot;

• 2 spoons of butter;

• 1 spoon of vinegar;

• 1.5 liters of water;

• 1 spoon of pasta;

• spices.


1. Beets will be steamed so that it retains its color and taste. To do this, the roots need to be cleaned, cut into several parts, put in a special basket. Let the vegetable wait its time.

2. Peel potatoes, onions and other vegetables. We cut as it is pleasant more.

3. Pour some oil, prepare onion stewed with carrot, do not need much frying, use the appropriate mode.

4. Add the paste and fry a little too.

5. Top with potatoes, put cabbage, pour water. Immediately salt and pepper.

6. Set the top basket with beets. We are closing. Cooking on “Quenching” mode 45 minutes.

7. Take out beets, cool and rub large. Spread in soup.

8. It's time to taste the dish, add a spoonful of vinegar, the missing spices and put the canned beans.

9. Close, prepare another quarter of an hour without changing the mode.

Green borscht in a slow cooker

Option of summer borscht in a slow cooker with sorrel. It is cooked in meat broth, but you can cook a simplified soup in water.


• 4 potatoes;

• 1 carrot; • 250 grams of sorrel;

• 1 onion;

• 2.5 liters of broth;

• 1 bunch of dill;

• 4 boiled eggs;

• spices, some oil.


1. Cut the onions and carrots. You can rub it, but not finely. Throw these vegetables in a saucepan, pour a couple of spoons of oil.

2. Turn on the slow cooker, set “Baking”, fry vegetables. They should lightly browned, do not close the lid.

3. Add the broth, throw in the chopped potatoes. If there is boiled meat from the broth, then it can also be cut and add to the soup. We salt, we pepper.

4. Close the slow cooker, set the mode “Quenching” to 50 minutes.

5. Sorrel must be sorted, washed and chopped. Do the same with greens.

6. Add all the greens in the soup, cook another five minutes and turn it off. Give the dish to insist that the sorrel share the acid with the rest of the products.

7. Eggs can be put directly into the plates or added to the finished soup, cut into cubes. We do as you like.

Borsch in a multivariate with stew

The recipe is simple, but at the same time nourishing and meat soup in a slow cooker. We take a regular can of medium-sized stew, but the more, the tastier.


• 3 potatoes;

• 1 carrot;

• 400 grams of cabbage;

• 1 can of stew;

• 2 beets;

• 1 onion;

• 1 spoon of pasta;

• salt and pepper, a little vinegar;

• 2 spoons of butter;

• garlic, greens.


1. Grate peeled beets. If the roots are large, then you can take one thing. On the same grater, three carrots, onion cut into small cubes.

2. Heat the oil. It is better not to use the frying mode, “Baking” is more suitable. Vegetables on it are cooked quickly, brown well.

3. Throw onions and carrots, first fry these vegetables.

4. Add the beets, immediately dripping a little vinegar. Then the soup will be bright. Cook for about ten minutes and throw pasta.

5. It's time to do cabbage and potatoes. Cut them arbitrarily. Throw in the pan.

6. Pour 2.5 liters of boiling water, close and rearrange to boil the soup, cook borsch for 50 minutes.

7. Open the stew, knead, add to the soup. Now you can salt it. 8. Close, cook another ten minutes. Add the greens with garlic, turn off.

Borsch in a multicooker with ribs

Variant of fat, appetizing and very nourishing borscht, which is cooked with pork ribs.


• 0.5 kg of ribs;

• 1 carrot and beetroot;

• 4 potatoes;

• 2 onions;

• 300 grams of cabbage;

• 1 sweet pepper;

• oil, spices, lemon juice;

• 2 tablespoons of pasta or tomatoes.


1. Cut the ribs so that the pieces are small. Lay in a greased multicooker and fry a little on the baking program. Quite a quarter of an hour.

2. Add carrots with onions to ribs, fry for another ten minutes.

3. Put all other vegetables except beets. Add the paste.

4. Pour water, enough two liters.

5. From above we establish a tray for steam cooking, we put beet pieces. It's okay if they touch water.

6. Turn on the “Soup” mode, cook to the end.

7. Rub the beets, throw in the soup. Add a little vinegar or lemon juice, put salt, various spices to your taste. If necessary, add boiling water, if you need to make borsch fluid.

8. Close the slow cooker, cook borsch for another 10-15 minutes, do not change the program.

Borsch in a crock-pot with sauerkraut

Option simple borscht with sauerkraut, which is prepared without meat. It is not necessary to add lemon or vinegar to the dish if the cabbage is sour enough.


• 2 beets;

• 400 grams of cabbage;

• 2 potatoes;

• 2 tablespoons of pasta;

• onions and carrots;

• 1.5 liters of water;

• greenery;

• 30 ml of oil.


1. Add oil to the multicooker bowl, turn on the “Baking” mode.

2. Throwing onions and carrots, passeriem until half ready.

3. We throw to them grated beets, fry together for another five minutes.

4. Add the paste, passe all together until the mass starts to burn slightly, the paste turns brown.

5. It's time to add sauerkraut and potatoes.

6. Fill the water, throw a little salt, pepper.

7. Close and set the mode “extinguishing”. Cooking an hour. 8. Open, check the softness of potatoes and cabbage. If they are prepared, then add greens, throw garlic and you can serve borscht to the table!

Diet borsch with dietary breast

Option diet borscht, which is prepared in a slow cooker with chicken breast. The recipe will please not only with its taste, but also with extraordinary simplicity.


• 0.3 kg chicken breast;

• 400 grams of cabbage;

• 1 beet;

• carrots and onions;

• 0.3 lemon;

• 1.5 liters of water;

• 1 spoon of pasta;

• 1 sweet pepper;

• 1 spoon of butter.


1. On a spoon of butter, fry the grated beets, using any convenient program. Baking mode is well suited. Immediately add lemon juice so that the beets remain bright.

2. Add the pasta or tomato, cook another couple of minutes.

3. Cut all the vegetables as convenient. Throw in a slow cooker, add prescription water.

4. Salt, you can add pepper.

5. We cut the washed breast into cubes, do not shallow, otherwise the chicken will be cooked faster and become dry.

6. Close the multicooker, turn on the “Soup” mode and cook before the signal.

7. Greens, a leaf of laurel, garlic throws a couple of minutes before the end of the program.

Borsch in a multivariate - useful tips and tricks

• To make the color of borscht saturated and bright, add lemon juice, vinegar or any other acid to the beets. When stewing or roasting, you can grate a sour tomato.

• Any borscht will be more tasty if served correctly. Ukrainians make fragrant pasta from chopped lard with garlic and greens. Put it directly on the plates before serving.

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