Borsch is an excellent first dish, ancient, satisfying and beautiful. To date, there are a huge number of recipes for cooking borsch. In addition, modern housewives learned to cook this dish in a slow cooker - a universal kitchen for cooking. In this article, we will consider several interesting recipes for borsch in a slow cooker.

Classic Ukrainian borsch in a slow cooker

Traditionally, borsch is considered a dish of Ukrainian national cuisine. That is why the list of popular recipes for preparing this dish is best to start with a classic Ukrainian borsch in a slow cooker.

So, to prepare a classic Ukrainian borsch in a slow cooker, the following products will be needed:

• beef (pork is also suitable) - 600 gr;
• potatoes - 300 g;
• carrots - 200 g;
• beets - 200 g;
• onions - 150 g;
• white cabbage - 300 g;
• tomato paste - 3 tbsp.;
• garlic - 2 cloves;
• canned beans - 1 bank;
• bay leaf - 2 pcs;
• water - 2 l;
• vegetable oil;
• salt, pepper to taste.

We prepare a classic Ukrainian borsch in a slow cooker.

1. Peel the onion, rinse, cut into small cubes.
2. Peel the carrots, grate on the middle grater.
3. Peel the beets, divide into 2 parts. Grate the first part of the vegetable on a coarse grater, the second is cut into thin strips.
4. Peel the potatoes, rinse, cut into strips.
5. Pour a small amount of vegetable oil into the multicooker container.
6. Send a bow, tomato paste and canned beans to the bowl.
7. Turn on the device in the “Express” mode, fry the contents for 10-15 minutes.
8. Wash the meat, cut into small pieces.
9. Chop cabbage.
10. Send meat, sliced \u200b\u200bcabbage, carrots and beets into the tank of the device to fried onions and beans. Pour hot water, add potatoes.
11. Salt the contents of the slow cooker, add pepper and bay leaf.
12. Close the device tightly, set the “extinguishing” mode for 1 hour.
13. Pass the garlic through the press. 5 minutes before the end of cooking, add to the contents of the multicooker.

Borsch with prunes in a slow cooker

If you want to cook a dish with a “highlight”, then the recipe for borsch with prunes is for you. An unusual ingredients will make the first dish exquisite and unusual in taste, and the aroma will completely drive any gourmet crazy.

In order to cook borsch with prunes in a slow cooker, stock up on the following ingredients:

• potatoes - 5 pcs;
• onions - 1 pc;
• carrots - 1 pc;
• beets - 1 pc;
• tomato paste - 2 tbsp;
• cabbage-1 head (approximately 200-300 gr);
• prunes - 100 g;
• sugar - 1 tbsp.;
• vinegar - 1 tbsp.;
• garlic - 1 clove;
• bay leaf - 2 pcs;
• vegetable oil;
• salt, pepper to taste.

Recipe for cooking borsch with prunes in a slow cooker.

1. Peel the beets, rinse, rub on a coarse grater.
2. Warm up the multicooker capacity. To do this, set the “roasting of vegetables” mode.
3. Pour a small amount of vegetable oil into the preheated bowl, put the beets into the container and sprinkle the vegetable with sugar.
4. Fry the product, stirring periodically until the moment of mild caramelization.
5. When the beets acquires the necessary quality, add tomato paste, slightly water and vinegar to the tank of the device. Stew the contents for 2 minutes.
6. Clean carrots, grate on a coarse grater.
7. Peel the onion, finely chop cubes.
8. Prepared vegetables are sent to the multicooker bowl.
9. Peel the potatoes, rinse, cut into strips.
10. Finely chop the cabbage.
11. Send vegetables to a multicooker container.
12. Wash the prunes, remove the bone, cut into small pieces, send it to the bowl.
13. Add bay leaf, salt and pepper to the slow cooker to taste.
14. Pour the contents of the device with warm water or broth.
15. Close the slow cooker, set the “Extinguishing” mode for 1 hour.
16. Pass the garlic through the press.
17. 5 minutes before the end of the cooking program, send chopped garlic to the multicooker.
18. By cooking, do not serve the dish right away - give time to brew.

Borsch with mushrooms and acidic cabbage in a slow cooker

This is one of the unusual recipes for making borsch. Surprise your household with an interesting dish, the pleasant taste of which cannot be forgotten!

For the preparation of borsch with mushrooms and acidic cabbage, you will need:

• beets - 1 pc;
• onions - 1 pc;
• potatoes - 5 pcs;
• mushrooms (chanterelles are perfect) - 150 gr;
• sauerkraut - 100 g;
• rice vinegar or lemon juice - 1 tbsp.;
• sugar - 1 tsp;
• vodka - 1 tbsp.;
• vegetable oil;
• salt, pepper to taste.

The method of cooking borsch with mushrooms and acidic cabbage in a slow cooker.

1. Boil mushrooms.
2. Peel the beets, rinse grate on a coarse grater.
3. Pour a small amount of vegetable oil into the multicooker container, send beets to the bowl, add lemon juice or rice vinegar.
4. Turn the slow cooker in the "baking" mode, fry the beets until half -cooked.
5. Peel the onion, rinse, cut into small cubes, add to the contents of the device. Extend the cooking in "Baking" mode.
6. Send mushrooms to the multicooker capacity. Close the device with a lid, extend the cooking in baking mode for 15-20 minutes.
7. Peel the potatoes, rinse, cut into strips.
8. After time, send the vegetable to the contents of the multicooker, add hot water or broth.
9. Salt the future borsch, add pepper and sugar.
10. Close the slow cooker, set the “Extinguishing” mode for 50 minutes.
11. 10 minutes before the end of cooking, add sauerkraut to the dish.
12. Pour vodka into borscht for preparation, let it brew for 5-10 minutes.

Green borsch in a slow cooker

Green borsch is a favorite seasonal dish for many families. Thanks to the slow cooker, cooking this dish will not take you much time, and special heat treatment will retain all the beneficial substances of the products.

To prepare green borsch in a slow cooker, stock up on the following products:

• potatoes - 5 pcs;
• carrots - 1 pc;
• tomatoes - 2 pcs;
• garlic - 1 clove;
• egg - 1 pc;
• sorrel - 50 g;
• beetroot tops - 50 g;
• rice - 3 tbsp.;
• bay leaf - 2 pcs;
• vegetable oil;
• salt, pepper to taste.

Recipe for making green borsch in a slow cooker.

1. Clean carrots, rinse, grate on a coarse grater.
2. Peel the garlic from the peel, finely chop.
3. Pour a little vegetable oil into the multicooker container, send carrots and garlic into the bowl.
4. The device is put in the "extinguishing" mode, fry vegetables.
5. Rinse the tomatoes, the desire to peel, cut into cubes, add to carrots and garlic. Continue cooking in stewing mode for 5 minutes.
6. Peel the potatoes, cut into strips, send it to a slow cooker.
7. Add bay leaf and hot water to the device.
8. Turn on the slow cooker in the "soup" mode, close the lid.
9. Rinse rice. When the potatoes are six months, add the cereal to the contents of the multicooker.
10. Rinse sorrel and beetroot tops, finely cut.
11. 5 minutes before the end of cooking, add greens to the borsch.
12. Boil a screwed egg, decorate it with a finished dish.

Enjoy your meal!

Cooking borsch in a slow cooker. Video