Borsch with chicken in a multicooker

Borsch with chicken in a multicooker

The ability to cook borsch is necessary for every hostess. This rich soup of cabbage and beet like most men, and many of the weaker sex to him are not indifferent. With knowledge of some of the subtleties of technology, an aspiring cook will be able to cook this first course. Kitchen appliances will come to the rescue, speeding up and facilitating the process. Borsch with chicken in the crock-pot comes out to be hearty, fragrant and tasty, they can feed the family, avoiding unnecessary trouble.

Cooking Features

Cooking borscht - a kind of art. The process has many subtleties that need to be known and taken into account if you do not want to get an unattractive dull-burgundy brew instead of an appetizing red soup.

  • The ability to give the borscht an appetizing red hue is especially valuable. Experienced chefs know a few secrets to preserve beets, on which the color of the finished dish depends, its rich hue. The first of these is the preliminary heat treatment of beets. The goal is not to let the vegetable boil in water for a long time so that the juice from it will not boil along with the color. If you put the beets in boiling broth too early, by the end of cooking it will discolor. Therefore, it is first stewed, baked, fried or boiled until cooked, and then laid in the soup, and do it no more than 10 minutes before it is ready. The second secret is the treatment of vegetables with acid: lemon juice, vinegar. This also helps to preserve the brightness of the color.
  • When cooking broth strive to make it transparent. To do this, the foam protruding on the surface, must be removed. Ready broth is recommended to filter.
  • So that the soup does not spoil quickly, after adding the last ingredient, even if it is chopped greens, it is boiled for a few minutes.
  • Having baked, borsch becomes tastier and more aromatic
  • When cooking borsch in a slow cooker using traditional technology, one has to use several programs. At the first stage, vegetable frying is prepared. To do this, activate the program "Hot" or "Baking". At the second stage, the “First course” or “Soup” program is used, at this time the broth is boiled. The third stage is the preparation of the soup itself. If it is not too thick, use the same program as for boiling broth. Thick borscht is best cooked using the program “Quenching” or “Multipovar”. After cooking borscht is completed, it is left for 20 minutes in the heating mode.

They serve chicken borscht cooked in a slow cooker, as well as the traditional one: with sour cream and greens. Separately, you can offer pampushki with garlic or rye croutons.

Chicken borsch with fresh tomatoes in a slow cooker


  • chicken drumsticks or another part of the bird - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • cabbage - 0, 3 kg;
  • beets - 150 g;
  • carrots - 100 g;
  • onions - 80 g;
  • vegetable oil - 20-40 ml;
  • tomatoes - 0, 2 kg;
  • water - 1-1, 2 l;
  • table vinegar (9 percent) - 10 ml;
  • sugar is a major pinch;
  • dried garlic - a pinch;
  • salt, pepper, bay leaf - to taste;
  • sour cream, green onions - for serving.

Method of preparation:

  • Wash, blot chicken drumsticks with a napkin.
  • Tomatoes boil, peel. Cut into small cubes.
  • Beets and carrots, peeled, grind on a coarse grater.
  • Peel the potatoes, cut into cubes and a half centimeters.
  • Free onions from the husk, cut into small cubes.
  • Wash the cabbage by removing the top leaves. Finely shred.
  • Pour oil into the multicooker bowl and activate frying or baking mode.
  • Put the chicken in the bowl, fry until golden brown, remove it from the container.
  • Put onions and carrots in the bowl, add oil if necessary. Fry vegetables in the same program until they acquire a golden hue.
  • Add the beets, watering them with vinegar, add sugar. Cook, without changing the program, 5 minutes.
  • Put tomatoes on the rest of the vegetables. Continue cooking in the “Frying” or “Baking” mode until the beets are soft.
  • Put the vegetables out of the multicooker bowl, return pieces of chicken or drumstick to it. Fill with water. Add salt, pepper, bay leaf to taste.
  • Activate the “Soup” or similar program. Set the timer to 40 minutes. 10 minutes after the start of the program, remove the foam from the surface of the broth, then cook until the program ends.
  • Take the chicken out of the broth, put the potatoes and cabbage in it. Run the “Soup” program for 20 minutes.
  • After completing the program, place the vegetable roast and garlic in the borsch, return the chicken meat to it.
  • Turn the unit on for another 10 minutes by selecting the “Quenching” program.
  • After completion of the program, leave the multicooker working in the heating mode for 15-20 minutes.

The resulting amount of soup is enough for 3 servings. When serving to the table, the soup is filled with sour cream, a spoonful of finely chopped green onions is poured into each plate.

Borsch of chicken and sauerkraut in a slow cooker


  • chicken (any part) - 0, 35 kg;
  • potatoes - 0, 3 kg;
  • sweet pepper - 150 g;
  • sauerkraut - 0, 25 kg;
  • vegetable oil - 40 ml;
  • tomato paste - 40 ml;
  • beets - 150 g;
  • onions - 75 g;
  • water - how much will go.

Method of preparation:

  • Wash and peel vegetables.
  • Coarsely chop the beets or cut them into thin strips.
  • Remove seeds from pepper, cut it into small squares.
  • Peeled potatoes, cut into cubes of medium size.
  • Rinse the cabbage, squeeze.
  • Cut onion into thin half rings.
  • Wash and dry a piece of chicken with napkins.
  • Pour oil into the multicooker bowl, place the onion in it. Turning the unit on in frying mode (or baking), fry it to a golden hue.
  • Add beets, fry them, without changing the program, 10 minutes.
  • Add tomato paste and fry with vegetables until it has an orange tint.
  • Put the vegetables from the thickets of the multicooker in a plate.
  • Put the chicken in their place, fill it with water so that its level is one and a half centimeters below the extreme mark on the inside of the bowl of the unit.
  • Turn on the appliance by activating the “First course” program.
  • After half an hour, open the lid, take out the meat. Remove the fat from the sides of the container. Strain the broth and return to the container. After cooling, separate the meat from the bones, put it in the broth.
  • Add potatoes, pepper and cabbage. Start the unit in the “First course” mode, set the timer to 30 minutes.
  • 10 minutes before the end of the program, add salt, spices and vegetable dressing.

After the program is completed, it is recommended to insist the soup for 20 minutes using the heating mode.

Borsch with chicken and beans


  • chicken breast fillet - 0, 3 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • beets - 150 g;
  • potatoes - 0, 3 kg;
  • cabbage - 0, 2 kg;
  • green beans - 100 g;
  • lemon juice - 20 ml;
  • tomato paste - 20 ml;
  • water - how much will enter;
  • salt, spices - to taste.

Method of preparation:

  • Wash chicken fillet, dry, cut into small pieces, put in a multicooker bowl.
  • Cut onions into small cubes.
  • Cut the carrots into small pieces.
  • Cut potatoes into cubes of one and a half centimeters.
  • Put chopped vegetables and beans in a multicooker container.
  • Fill all with water, slightly underfilling to the extreme point.
  • At the top, set the steaming rack.
  • Peel the beets, cut into large slices and place on a wire rack.
  • Start the unit for 40 minutes in “Extinguishing” mode.
  • After half an hour, remove the grate, cool the beets and rub, mix with lemon juice and tomato paste, put in the soup. Cook before the program ends.

Borsch, cooked according to this recipe, is obtained dietary. It will appeal to those who monitor their health.

Borsch with chicken in the crock-pot is cooked simply and relatively shortly, it is cheap. This dish can feed the family with hearty and tasty, without spending a lot of energy.

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