Borsch with chicken in a slow cooker. How to quickly and tasty cook borsch with chicken in a slow cooker. Step -by -step recipes. The article describes in detail different recipes for cooking in a multicooker of borscht with chicken.

There are a large number of recipes for cooking borscht. Each mistress cooks it in her own way. Despite the complexity of the recipe, you can cook it in a slow cooker. It will reduce the time of cooking for you, but it will not work to fully automate the process, since the recipe consists of a large number of ingredients. For the broth, use chicken. This type of meat will make borsch less saturated and more tender to taste.

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Borsch with chicken in a slow cooker - cooking secrets

The basis of this first dish is the broth. In order for borsch to be rich, the broth is prepared in advance for a long time. The cooking period depends on the part of the carcass that you use for borsch. So the bones of the chicken or the finished “soup set” must be cooked for about 1.5-2 hours, for the legs or lower leg it will be enough for 1-1.5 hours, and the breast is prepared for the broth for 40-50 minutes.
The broth, welded in a slow cooker, turns out to be cloudy, even if you remove the foam after boiling water. Therefore, if you want to cook borsch with a transparent broth, then weld it separately on the stove. For taste, a whole onions and carrots are added to the broth during cooking.
Tomatoes are added for refueling the dish. You can take fresh fruits, grind and add to the roast. So that the film does not spoil the taste, remove it before cutting the pulp. Also, housewives often use previously welded tomato juice or finished tomato paste for borsch.
Not only tomato gives a saturated color of the borsch. Many recipes provide for the addition of beets. You can use it in several types. Raw beets are added to the roast, boiled is laid directly into the broth.
To maintain the brightness of the dish from tomatoes and beets, add a little lemon juice or vinegar during cooking. Sugar will help you soften the sour taste. Use it simultaneously with the laying of tomatoes.
Borsch is prepared with onions and carrots. They are added to a dish in a raw state or extinguished in the form of a roast. So that the onion is not noticeable in the borsch, you can resort to small cunning. Lay it at the very beginning of cooking, by the end of cooking it will be in a lot, but the taste will remain.
Potatoes in most recipes are added to borsch in the form of small pieces. This must be done before loading tomatoes. If you do the opposite, then the potatoes will cook longer. To remove the taste of starch from potatoes, rinse it several times with cold water after cutting.
In some recipes, potatoes are ground in mashed potatoes after cooking. In this case, lower the fruits into the broth as a whole. So it will be easier for you to get potatoes from the finished dish. With this method of preparing borsch, it will turn out to be thicker.
For a classic recipe for borsch, white cabbage is used. It is finely chopped and added after the potato becomes slightly soft.
Do not skimp on spices for the first dish. Such spices and seasonings are well combined to taste: a mixture of peppers is ground, crushed coriander, paprika. Also use raw garlic and ginger root, which should be laid in a dish a few minutes before the end of cooking. Fresh greens are supplied to the already finished borsch or added simultaneously with garlic.
After cooking the dish, be sure to give it to brew for 20-30 minutes. This time is necessary for borsch to be nourished by the aromas and tastes of all ingredients.
Borsch with sour cream is served. It is added directly to the plate. From bread products, give preference to rye bread or pamphles. You can also serve green onions with the dish.

Borsch with chicken breast in a slow cooker

Most recipes of borscht are prepared on the basis of bruised broth. This option of the first dish does not require its long -term cooking. For the broth, chicken breast is used, which will be enough to fry with the frying and then boil. This recipe is one of the easy to prepare borsch in a slow cooker.

For 2 liters of borsch you will need so many ingredients:

chicken fillet - 300 g.;
medium potatoes - 3 pcs.;
white cabbage - 300 g.;
the carrot is small - 1 pc.;
medium -sized beets - 1 pc.;
onions - 2 pcs.;
vinegar 6% - 0.5 tsp;
sugar - 1 tsp;
laurel sheet, whole - 2 pcs.;
bulgarian pepper - 1 pc.;
fresh greens, raw garlic, ginger root - to taste;
tomato paste - 2 tbsp. l.;
the salt is sea, black pepper, sharp pepper - to taste;
sour cream - for feeding;
hot water - 2 l.;
vegetable oil - for frying.

How to cook borsch with chicken in a slow cooker:

The recipe does not need to cook the broth for a long time, so all the preparation consists in cutting the ingredients. Rinse the meat with cold water, cut the film and veins. Cut the chicken fillet not too small.
Cut the peeled potatoes with a cube and pour cold water. Leave to stand for 20-30 minutes. Then rinse thoroughly 2-3 times. Finely chop the onions and carrots, wash and cut the pepper in small stripes. Peel the beets, cut into strips or grate. Chop the cabbage.
Pour vegetable oil without smell into multichan. Set the multicooker menu for the program "Baking" or "Frying". Let the slow cooker warm up and after 5 minutes from the start of the work of the equipment, load the onion. When it becomes transparent (after 4-5 minutes), load the carrots and beets.
Fry vegetables for 5-7 minutes. Send sweet pepper to them and cook for another 3 minutes. Often mix the vegetables so that they get ready evenly.
Now load chicken fillet with tomato paste into the multichan. Add spices and sugar right away. Mix the products well. Fry all together for 5-7 minutes. Report the slow cooker to the program "Soup" or "First dish".
Pour hot water so as not to spoil the surface of the bowl. Mix the ingredients, close the lid and run the program. Expand the time for 1 hour.
After 30 minutes from the start of cooking the dishes, load the potatoes first, and after another 15 minutes add cabbage and vinegar. Continue cooking borsch under a closed lid.
Finely chop the garlic or pass through the press, grate the root of ginger on the smallest grater. Wash the greens, cut. When until the end of the program the program remains 5-7 minutes, add garlic, ginger and greens with a bay leaf. Mix, salt and taste the broth to taste. If necessary, add spices.
After disconnecting the slow cooker, rearrange it to the “heating” option. Borscht needs to brew for 30-40 minutes before serving to the table. Serve sour cream, rye bread or crackers and sharp pepper to the first dish.

Borsch with chicken without frying in a slow cooker

For most recipes of borsch, vegetables are used. But dietary options for the first dish do not allow frying. Vegetables are boiled, but from this borsch is no less tasty. The main time of cooking will be made by cooking broth.

Products for borscht:

medium -sized chicken hips - 3 pcs.;
beets, carrots, onions - 1 pc. each vegetable;
lemon juice - 1 tsp;
white cabbage - 300 g.;
fresh parsley and green onions - to taste;
potatoes, medium - 3 pcs.;
sour cream of any % fat - to taste;
purified water - 2 l.;
tomatnaya paste - 1 tbsp. l.;
bay leaf, salt, garlic, black pepper - to taste.

Recipe for a fighter with chicken without frying vegetables:

Wash the chicken hips in running water, remove the residues of the plumage and cut the fat. If you want to cook not too fat broth, then completely remove the skin from the chicken. Cut the meat into 2 parts, transfer to multichan.
Add the peeled onion (a whole head) to the hips, a couple of twigs of fresh herbs and bay leaf. Pour cold water into the bowl. The taste of ingredients for the broth will be more open if you put them in cold water, and not pour boiling water.
Close the slow cooker, put the "soup" option for 40 minutes. If you do not have such a function, then put up a “multi -porch” 110 degrees, the time is also 40 minutes. After 15 minutes, open the slow cooker, remove the foam and close the foam.
After the signal, take out the chicken, let it cool and disassemble into small pieces. You will no longer need a bay leaf with greens, strain the broth and move back to the multichan.
Chop fresh cabbage, grate the carrots with beets. Cut the potatoes with a cube, let stand for 10-15 minutes in cold water and then rinse.
Set the multicooker menu to the “first dish” or “soup” option, start the work. After about 10-15 minutes, the broth will boil, add potatoes. Boil it for 10 minutes, then load the carrots, beets, cabbage and tomato paste.
Stir the ingredients, add spices, pour in lemon juice, put a disassembled chicken and salt. Try on spices. Close the slow cooker. Cook borsch for 20 minutes. Then load finely chopped greens with garlic and cook the dish for another 10 minutes.
Borsch must be brewed after cooking. To do this, use the “Heating” program for 15-25 minutes. Sour cream is added to borsch before serving. The taste of the dish emphasizes rye bread.

Borsch with chicken and young cabbage in a slow cooker

Such a first dish as borsch is prepared at any time of the year. But young seasonal vegetables will give him an original taste and aroma. Instead of tomato paste, use fresh tomatoes. All processes for cooking borsch will take place in a slow cooker. The recipe differs from cooking the dish on the stove only in the frying of the chicken, the broth is not prepared with it first.

List of ingredients for borsch with chicken:

carrots, onions and bell pepper - 1 pc.;
chicken, hip - 400 g.;
beets, medium fruits - 2 pcs.;
ripe tomatoes - 4 pcs.;
vegetable oil, any smell - 3 tbsp. l.;
young cabbage - 300 g.;
garlic, fresh herbs, bay leaf, spices and salt - to taste;
warm water - 1 multistakan + 2 liters;
sugar - 1 tsp;
vinegar or lemon juice - ½ tsp.

How to cook borsch with chicken using a slow cooker:

Rinse the meat, divide into portions and dry with napkins. Put the multicooker on the function "Frying". Pour vegetable oil that is best used without smell. Let it warm up for 2-3 minutes, then load the chicken. Fry the meat for 5-7 minutes until a bright crust is obtained from all sides.
During this time, prepare vegetables. Peel the potatoes, cut into small pieces of any shape. Pour the vegetable with cold water and leave for 15-20 minutes so that the excess starch comes out.
Peel the onions, carrots and beets. Cut the onion finely with a cube, rub the beets and carrots on a coarse grater. Wash the pepper, remove the seeds, cut into strips. Chop the cabbage finely.
Dip the tomatoes into boiling water, after 15-20 seconds, immerse in ice water. When the fruits are completely cooled, remove the skin from them. Grate the pulp on a grater or grind on a blender.
After frying the chicken, load onions, beets and carrots, prepare them on the “Frying” program for 5 minutes with constant stirring. Then add pepper, and after 3-4 minutes tomatoes, spices, sugar, vinegar and 1 multistakan of hot water. Mix vegetables with chicken, close the lid and continue to cook in the same mode for 10 minutes.
After the specified time, open the slow cooker, load the potatoes and the rest of the warm water. Mix, salt, close the slow cooker. Now put it on the program “First dish” or “Soup”. Instead of these functions, you can use the “Extinguishing” option.
Time on a slow cooker, set 30 minutes for the Soup program or 40 minutes for cooking on the functions of "extinguishing". After 20 minutes from the start of cooking, load the cabbage, chopped garlic and a laurel leaf. Cook borsch until the end of the main program, then leave it to infuse on the “heating” option for 20-25 minutes.
After cooking, do not forget to get a bay leaf from borsch so that it does not give the dish bitterness. Wash the greens, cut not very finely. To serve, pour borsch into a plate, put 1 tbsp. l. Sour cream of any fat content and add greens.

Borsch with chicken and beans in a slow cooker

Borsch with beans will appeal to many for its originality and a rich taste. For the recipe, take a home chicken, the broth with it turns out to be rich and fragrant. Beetroot for this recipe is used in baked form, so borsch will acquire a bright raspberry shade. The beans can be taken raw or in canned form. In the second case, it loads into a dish along with cabbage.

For the recipe, prepare the following ingredients according to the list:

home chicken - 0.5 kg.;
purified water - 2.5 l.;
beets, large - 1 pc.;
onions - 2 pcs.;
raw beans - 1 multistakan;
white cabbage - 300 g.;
pepper peas, bay leaf, salt and ground coriander - to taste;
potatoes, medium - 3 pcs.;
raw garlic - 3 cloves;
fresh fat - 50 g.;
parsley, green onions - to taste;
carrots, large - 1 pc.;
lemon juice - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
sour cream for feeding - to taste;
tomatny juice - 1.5 multistakan.

A step -by -step recipe for borsch with beans on the chicken broth:

Sort the beans and pour cold water for 7-8 hours. It is best to leave her to swell all night. Wrap the beets tightly in foil and put it in the oven for 20-35 minutes. Cooking time depends on the size of the fetus.
Rinse the chicken in cold water, put it into small pieces, transfer to the multicash, add to it the peeled head of onions, peppercorns and bay leaf. Pour the ingredients with cold water. Use purified or bottled water, since the taste of the first dish directly depends on its quality.
Close the slow cooker, put it on the program "Soup". The broth should cook at least 1 hour. After 15 minutes, open the lid and remove the foam. Cook the broth until the program is completed, then remove the meat and strain the liquid.
Cut the potatoes with a cube, soak in water for 10-15 minutes and then rinse thoroughly to remove the remaining starch. Cut the second beam finely, grate the carrots on a grater, chop the cabbage.
Wash the multicacha, install it back and pour vegetable oil. Turn on the program “Frying” or “Baking”, after 5 minutes, load the onion with carrots. Fry them for 5-7 minutes. Often mix vegetables for uniform frying.
Add spices to carrots and onions, pour tomato juice, mix and close the slow cooker. Cook the roast in the same mode for 10-12 minutes. The mass should be boiled a little. After cooking, transfer the frying into a separate bowl.
Pour the broth into the multicash. Turn on the technique on the "Soup" function. Put the total cooking time for 1 hour. After 10 minutes, the broth will boil, load the beans and salt. Boil it for 20 minutes with a closed multicooker lid.
Then add the potatoes and cook for another 10 minutes. After that, load the cabbage, cook it for 5 minutes. Peel the beets and grind it on a grater, grind the fat together with garlic in a mortar, wash the greens and chop finely. Disassemble the boiled chicken into smaller pieces.
Transfer beets, lard, chicken and greens to Multichash with a roast. Pour the lemon juice right away, mix and cook the borsch to the signal. After cooking, let the dish brew. Leave it under a closed lid for 15 minutes. Serve borsch with sour cream and pampushi.

Borsch with smoked chicken in a slow cooker

The first dishes with smoked meats have an unusual taste. Cooking borsch with smoked chicken will not take you much time, because the meat is already ready. Do not add too many spices and spicy herbs to the dish so as not to interrupt the taste of smoked chicken. For this recipe, cabbage is not used.

Ingredients for making borsch with smoked meals:

chicken breast, smoked - 300 g.;
beets, average - 2 pcs.;
potatoes - 3 pcs.;
tomato paste - 2 tbsp. l.;
onions - 2 pcs.;
vinegar 6% - 0.5 tsp. or 1 tsp. lemon juice;
carrots - 1 pc.;
wheat flour - 2 tbsp. l.;
sour cream, 25% fat content - 1 multistakan;
garlic, spices, salt, bay leaf to taste;
chili pepper or sharp - 1 pc.;
frying vegetable oil - 2 tbsp. l.;
purified water - 2.5 liters.

Borch recipe with smoked chicken in a slow cooker:

Wash the beets, wrap it in foil and set to bake in the oven for 30 minutes or boil it on the stove. Peel the potatoes, cut in half, rinse. Grind the onion with a cube, grate the carrot. Cut the breast with a small cube.
Pour vegetable oil into the slow cooker, turn it on the "Frying" program. After 3-5 minutes, the oil will heat up, gently transfer onion and carrots into it. Fry vegetables with constant stirring for 5-7 minutes. Add tomato paste to them, mix again and after 3 minutes switch the menu to the Soup/Borsch program.
Pour water into the multichan, add potatoes and chicken, turn on the equipment for 45 minutes. Close the lid and cook borsch until the potato is ready (25-30 minutes). To reduce the cooking time of potatoes, pour it with hot water. Then take it out and open it with a bust.
Grate the purified beets or cut into strips. Add all sour cream and flour to her at once. Mix very thoroughly. The mass should not contain lumps. Pour 0.5 multistakan broth from borsch to beets, mix. This must be done so that sour cream does not curl during cooking.
Put the potatoes into the bowl, in small portions enter the beets with sour cream. Add bay leaf and chopped garlic, pour in vinegar. Leave the multicooker lid open until the end of cooking borsch, otherwise it will lose a bright color. Give the finished borsch to brew and serve in cold form with chili pepper.

A satisfying and rich borsch can be prepared even in a slow cooker. Although this first dish is considered complex, with small secrets and detailed recipes, its cooking will not be difficult even for a young mistress. Enjoy your meal!