Each mistress has borsch in his own way. It can be meat and rich, lean, vegetable or with mushrooms. And if you cook borsch in a redmondic multicooker, then it will not yield to the grandmother, rustic, from the stove.

Red borsch with pork in a multicooker Redmond

The most rich and satisfying borsch is made of pork, which is why it is most popular. The recipe is not very complicated, but it will be even easier to cook red borsch with pork in the redmondic multicooker.

Ingredients:

• pork - 500 g;
• water - 3 l;
• potatoes - 4 pcs.;
• beets - 1 pc.;
• carrots - 1 pc.;
• cabbage - 500 g;
• parsley root - 50 g;
• onions - 2 pcs.;
• bulgarian pepper - 1 pc.;
• tomato paste - 100 g;
• garlic - 3 cloves;
• vegetable oil - 2 tbsp. l.;
• salt, black pepper, bay leaf - to taste.

Preparation of red borsch with pork in a multicooker Redmond:

1. Boil the meat for borsch in advance. Before that, it needs to be washed well, cut into small pieces, put in a bowl of multicooker. Salt, pepper, cut the onion, parsley root and pour all the ingredients with water. You need to cook the broth in the "extinguishing" mode for 40 minutes.
2. After the meat is cooked, shift it from the bowl, and be sure to strain the broth.
3. Turn on the multicooker on the “Frying” program, pour vegetable oil, cut the onion, send it into the bowl, rub the carrots on the grater, send it to the onion, grate the beets and put it to the vegetables. When onions and carrots become golden, add tomato paste and fry all together for a couple of minutes. You can replace the paste with juice, then you will have to fry longer until the mass becomes thick.
4. While the gas station is being prepared, cut the potatoes and bell pepper with cubes, chop the cabbage not very large.
5. After the gas station for borsch is ready, pour the broth into the gas station, transfer meat, cabbage, bell pepper and garlic chopped there. Salt, pepper. And cook borsch in the mode of extinguishing for 40 minutes.
6. As soon as the sound signal tells you about the end of the process, turn off the slow cooker and let it brew for another 2 hours.

Pampushki with garlic is usually prepared for red borsch with pork. Serve borsch with sour cream and herbs.

Red borsch with veal in a multicooker Redmond

Valine is not as oily as pork, but more useful. Red veal borsch in a multicooker Redmond is always tasty, rich and satisfying.

Ingredients:

• veal - 500 g;
• cabbage - 400 g;
• carrots - 1 pc.;
• tomato paste - 50 ml;
• onions - 1 pc.;
• beets - 1 pc.;
• bulgarian pepper - 1 pc.;
• broth - 3 l;
• vegetable oil - 5 tbsp. l.;
• salt, spices - to taste;
• garlic - 2 cloves;
• dill - 30 g;
• sour cream for refueling.

Preparation of borsch with veal in the multicooker Redmond:

1. Boil the veal in advance in a slow cooker. Be sure to strain the broth, and cut the meat into pieces as you like.
2. Grind onions, cut the carrots with thin strips.
3. Pour vegetable oil into the bowl, turn on the "frying" mode. Fry onions and carrots.
4. Grate the beets on a coarse grater, add it to the onion and carrots, and prepare it in the "frying" mode for 10 minutes.
5. Mix tomato paste with water, pour into a slow cooker and put out for another 5 minutes. The gas station for borsch is ready.
6. Cut potatoes and bell pepper. Put the prepared meat, potatoes, pepper into the bowl, add salt, spices, pour the broth. Turn on the "soup" mode for 30 minutes.
7. After the end of the process, let the borsch with another 1 hour.

Red borsch with veal is ready. Season it with chopped garlic, sour cream and herbs.

Lenten borsch with beans in a multicooker Redmond

This recipe is suitable for vegetarians and those who follow the post. Despite the fact that it is a lean borsch, it turns out to be hearty at the expense of beans. Maslins give special piquancy to this dish.

Ingredients:

• beans - 1 cup;
• onions- 1 pc.;
• carrots - 1 pc.;
• beets - 1 pc.;
• tomato juice - 1 cup;
• potatoes - 4 pcs.;
• maslin - 100 g;
• white cabbage - 300 g;
• water - 2.5 l;
• vegetable oil - 2 tbsp. l.;
• greens - to taste;
• salt, spices - to taste;
• sour cream for refueling.

Preparation of a lean borsch with beans in a multicooker Redmond:

1. Pour the beans in advance in advance so that it later cooks faster.
2. Pour water into the multicooker bowl, lower the beans into it, turn on the “cook” mode for 1 hour. After the sound signal, pour water with beans into a pan.
3. Prepare vegetables. Small the onion finely, grate carrots and beets.
4. Pour vegetable oil into the bowl, transfer the chopped onions, carrots and beets into it, turn on the “baking” mode for 40 minutes.
5. After 15 minutes, pour tomato juice into the bowl and simmer the vegetables until the end of the program.
6. While the vegetables are stewed, chop the cabbage and cut potatoes into cubes.
7. When a signal of the end of the process sounds, pour water into the bowl with vegetables in which beans were cooked, add beans, cabbage, potatoes, salt and spices there. Turn on the "soup" mode for 30 minutes.
8. 10 minutes before the end of the process, add olives to borscht.

After the sound signal, turn off the slow cooker. Lenten borsch with beans in the multicooker Redmond is ready. Decorate it with herbs and sour cream.

Borsch with mushrooms and prunes in the multicooker Redmond

This is an unusual and unusual recipe for borscht in a redmondic multicooker, but it turns out tasty and light.

Ingredients:

• potatoes - 5 pcs.;
• champignons - 300 g;
• prunes without bones - 100 g;
• dry mushrooms - 2 pcs.;
• water - 2.5 l;
• white beans - 1 cup;
• tomatoes - 3 pcs.;
• sauerkraut - 150 g;
• onions - 1 pc.;
• carrots - 1 pc.;
• beets - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• salt, spices - to taste;
• greens - to taste;
• sour cream for refueling.

Preparation of borsch with mushrooms and prunes in the multicooker Redmond:

1. Boil the beans in a slow cooker in advance.
2. Wash the champignons. If they are very large, then cut them.
3. Pour vegetable oil into the bowl. Turn on the "Frying" mode and fry the champignons until all the moisture comes out of them.
4. Small the onion finely, grate the carrots. Add the vegetables to the mushrooms and fry for 10 minutes.
5. At the end of the process, disconnect the "Frying" mode.
6. Pour the tomatoes with boiling water, remove the skin from them and chop.
7. Put the beets, tomatoes and sauerkraut chopped into the bowl, turn on the “Extinguishing” mode for 40 minutes.
8. After 10 minutes, add boiled beans to the bowl, water, cubes chopped potatoes, chopped prunes and dry mushrooms chopped into powder. Close the lid. Borsch with mushrooms and prunes in the multicooker Redmond will be prepared for another 30 minutes.

After the sound signal, turn off the slow cooker and let it brew for another 1 hour.

Pour borsch into plates, decorate with herbs, season with sour cream and treat yourself.

Borsch with bull -calves in a multicooker Redmond

Despite the fact that borsch of gobies in tomato is quite budget, its taste does not suffer from this, but even vice versa. Prepare and make sure that. You can eat it both hot and cold. In winter, borsch will warm you, and in the summer it will refresh. Preparing borsch with bulls in a tomato in a multicooker Redmond is easier.

Ingredients:

• carrots - 1 pc.;
• onions - 1 pc.;
• cabbage - 300 g;
• beets - 1 pc.;
• potatoes - 4 pcs.;
• canned goods "bulls in tomato" - 2 pcs.;
• tomato paste - 1 tbsp. l.;
• water - 2 l;
• vegetable oil - 2 tbsp. l.;
• salt, pepper, spices - to taste;
• greens - to taste.

Cooking borsch with bull -calves in a multicooker Redmond:

1. To get started, prepare onions and carrots. Clean them and cut them.
2. Then fry in vegetable oil, turning on the "Frying" program. Set the mode for 15 minutes. This time is enough for the vegetables to purchase a pleasant golden color.
3. Then add beets chopped by strips, and tomato paste. Fry everything, stirring with a wooden spatula. Now you can pour potatoes into the bowl.
4. After the end of the “frying” process, add cabbage to the bowl, canned bulls, salt, pepper, spices, pour water. Cook borsch in the “Extinguishing” mode for 30 minutes.
5. After the end of the preparation, leave borsch in the multicooker Redmond, let it stand for another 1 hour.

After an hour, decorate the borscht and sour cream. Enjoy your meal!

Green borsch in a multicooker Redmond

Green borsch is often called Schazavev. Due to the fact that its composition contains meat, borsch is hearty. In addition, it is also very useful. Particularly tasty is green borsch in a redmondic multicooker.

Ingredients:

• sorrel - 200 g;
• green onions - 50 g;
• egg - 1 pc.;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• tomato paste - 100 g;
• onions - 1 pc.;
• water - 3 l;
• meat - 300 g;
• vegetable oil - 2 tbsp. l.;
• salt and pepper - to taste;
• seasonings - to taste;
• greens - to taste.

Preparation of green borsch in a multicooker Redmond:

1. So that the broth is tasty and rich, you can take not pork flesh, but bones from the spine. They must be chopped into portioned pieces, washed and sent to cook in a slow cooker. How water will boil, it needs to be drained, a new one and cook the broth until cooked in the “soup” mode for about an hour.
2. Peel the potatoes, cut into cubes, wash and send it to the broth, turn on the “stew” mode for 1 hour.
3. After 30 minutes, add finely chopped onions, grated carrots, tomato paste, salt, pepper, cook for another 10 minutes.
4. Rinse and cut sorrel, send it into borsch, boil for 5 minutes.
5. Break into a glass of an egg, slightly beat it with a fork so that the yolk and protein are stirring. Pour it into borsch with a thin stream, constantly stirring with a spoon. The egg should take cereals. Cook for 2 minutes and turn off the slow cooker.

Serve green borsch in a redmond multicooker, sprinkling with herbs, and with sour cream.

Borsch with beef in the multicooker Redmond. Video