In the summer heat, I do not want to eat a lot of fatty foods, so many housewives got used to cooking the first dishes without meat in a slow cooker. You can cook lean borsch in a slow cooker in just 40 minutes. It will not differ from the usual first dish with meat, but the benefits of such borsch will be significant. Nobody canceled the first dishes. Firstly, even in the hot season you need to eat liquid dishes. Secondly, lean borsch in a slow cooker can be classified as “dietary dishes” and, thirdly-such a light borsch is allowed to eat in the post.

Lenten borsch in a slow cooker

In general, everyone has the same principle of work. Therefore, regardless of the model, we suggest preparing a classic lean borsch in a slow cooker. If you do not tell your relatives that you cooked borsch without meat - no one will even guess!

What products are needed:

• potato tubers - 500 g;
• cabbage - 400 g;
• beets and onions - 250 g;
• red Bulgarian pepper - 2 pcs;
• fresh tomatoes - 3 pcs;
• carrots - 1 pc;
• table vinegar 9% - 1 tbsp;
• parsley, dill, garlic - to taste;
• salt and dry spices are to taste.

The number of products is indicated for a bowl of 4.5 liters.

How to cook lean borsch in a slow cooker:

1. We prepare vegetables in such a sequence. First, clean the potatoes, I wash it under a stream of water, cut into strips and lay it into a multicooker bowl. Pour water. We turn on the “Extinguishing” program, set the time - 60 minutes.
2. While the potatoes are cooked, we clean the carrots and onions. Onions can be cut finely, crushed carrots on a medium grater.
3. To save time, we will make a dressing for borsch in a pan. Clean the beets, cut it into thin strips (you can use a coarse grater). We pour a little vegetable oil (this component is not in the list of ingredients, each housewife decides for herself, you need to use oil or you can cook borsch at all without fats).
4. We set to stew the beets, add 1 tbsp. vinegar.
5. While the beets are preparing, cutting the Bulgarian red pepper and tomatoes. We send to beets. Mix the spatula, prepare a gas station for borsch under a closed lid. If you are in no hurry, then you can start preparing a lean borsch in a slow cooker with a gas station. In the multicooker bowl, put vegetables in the same sequence, prepare in the “extinguishing” mode, cooking time - at least 40 minutes.
6. Let us distract from the process of preparing the gas station and look at the potatoes, if it has already become soft, then you can quickly start tumbling cabbage. As soon as you finish, it's time to send cabbage to our potatoes. For those who love the cabbage in borsch to be crispy, you can not rush much.
7. We continue to cook lean borsch in a slow cooker until the cabbage softening. As soon as it becomes soft, add a gas station. Mix the contents with a special spatula and continue to prepare in the same mode. There is very little left and tasty, fragrant lean borsch in a slow cooker will be ready.
8. Just the time to grind fresh greens and garlic. Little secret: a delicate aroma and special taste of borscht spicy grass basil will give. Just choose fresh basil with green leaves.

The last stroke - open the multicooker lid, add a fragrant chopped greens and leave the borsch for a few minutes. Let it extinguished for another 3-4 minutes. As soon as you see that the borsch began to boil, it's time to turn off the slow cooker. The color of the borsch is rich, the aroma is excellent, and the taste is special. Feel free to call the home to the table and treat the lean borscht cooked in a slow cooker.

Lenten borsch in a slow cooker with spices and celery

Each housewife has its own recipe for borsch. It is impossible to prepare a dish according to one recipe and expect the same taste. Anyway, the dish will differ. It is enough to add only one ingredient and the dish will play in a new way. We just have such an opportunity, because we will cook lean borsch in a slow cooker, and add a little spices and celery to it. By the way, the first dish will be of an excellent taste and will benefit our body.

Ingredients for the preparation of lean borsch in a slow cooker:

• white cabbage - 1/4 head;
• potatoes-3-4 pcs;
• carrots and onions - 1 pc;
• celery stalk;
• celery root - 1 average piece. You can use parsley root;
• beets - 1 pc;
• lemon - 2 slices;
• vegetable oil - 1 tbsp.;
• garlic - 3 cloves;
• salt, sugar, spices (peppers with a fragrant and black ground, bay leaf) - to taste.

Step -by -step preparation of lean borsch in a slow cooker:

1. We clean the carrots, beets and cabbage. Rub carrots on the middle grater, chop the cabbage. We put the beets on the side.
2. We clean half the onion, cut it very finely.
3. Cut the stem and celery root.
4. We prepare a multicooker bowl in advance - it should be clean and dry.
5. Pour vegetable oil to the bottom of the bowl. By the way, it can be not only sunflower oil, corn or olive is suitable for borsch.
6. Turn on the "Frying" mode for 10 minutes. We put onions, celery and seasonings in the bowl. A very tasty lean borsch in a slow cooker is obtained if you use such a mixture of spicy herbs: take a little bay pepper, fragrant peas, black pepper, Italian herbs, Curry and hop-sunels. Let the seasonings are a little fried in oil. So we get a fragrant borsch with an interesting rich taste.
7. After 10 minutes, we put potatoes, chopped cabbage, whole beets, bulb half (you don’t need to cut it!) And 2 lemon slices (use it instead of vinegar) in a multicooker bowl.
8. Pour water, put a little salt and sugar. We exhibit the “Extinguishing” mode, the time of cooking lean borsch in a slow cooker is 1 hour.
9. When the signal sounds, it's time to get the beets. Just during this time it will boil. And now we pass it through a coarse grater or send it to a blender. How much you like.
10. We will send crushed beets back to our lean borsch.
11. We turn on the program "Baking" and wait for the borsch to boil. As soon as the bubbles began to appear on the surface, it is time to turn off the slow cooker.
12. We let the garlic through the press. If you like a lot of garlic in borsch, then you can double its amount and put 5-6 cloves.
13. We send the garlic to the borscht, close the lid and leave our lean borsch in a slow cooker for 20 minutes.

The dish is ready, you can pour borsch on plates and treat your home. In each plate, do not forget to put chopped fresh greens. Such a lean borsch, cooked in a slow cooker, can be served with rye pamphles. Enjoy your meal!

Lenten borsch in a multicooker with beans

We offer to cook lean borsch in a multicooker with beans. According to this recipe, our great -grandmothers also prepared borscht, only instead of a multicooker they had roomy pots. Borsch languished for many hours in the Russian stove, but turned out to be very rich, tasty and satisfying. We do not have stoves, but there is a multicooker, it is that it is replaced by a Russian stove.

Thanks to beans, which contains a large amount of fiber, vitamins and other beneficial substances, you will not have a feeling of hunger, and lean borsch, welded in a slow cooker, will help get rid of extra pounds.

Products for cooking borscht:

• beans - 1 cup;
• carrots, beets and onions - 1 pc;
• tomato juice - 1 cup;
• potatoes-4-5 pcs;
• half an average cabbage;
• water-2-2.5 l;
• vegetable oil - 3 tbsp.;
• salt, spices, fresh greens to taste.

Preparation of lean borsch in a multicooker with beans:

1. To begin with, we will pre -soak the beans in the water. It is better to do it at night, and in the morning you can just start cooking a lean borsch in a slow cooker.
2. We drain the water from the beans, wash it several times. We place the multicooker in the bowl, pour a small amount of water (so that it covers the beans).
3. Turn on the "Frying" mode. We need to wait for water to boil. Boil the beans for 10 minutes. When the time expires, drain the water and fill the fresh one. We turn on the "Frying" mode, the beans will be prepared for about 40 minutes. From time to time we try the readiness of the beans, since depending on the variety, the cooking time may vary. We need almost ready beans.
4. During this time, while the beans are cooked, we clean the carrots, beets and onions. You can extend the time of cooking lean borsch in a slow cooker and wait until the beans are cooked, but it will be better if we fry the crushed vegetables in a pan. When the vegetables are slightly stewed, add tomato juice.
5. We have beans cooked and the borsch is prepared. Just the time to do the preparation of potatoes and cabbage. We clean the potatoes, cut into strips or cubes, chopped cabbage.
6. When the sound signal sounds, open the multicooker lid, add potatoes, chopped cabbage to beans. Do not forget to immediately salt and add your favorite spices.
7. We turn on the Extinguishing program. Preparing lean borsch in a slow cooker will be 1 hour.
8. 10 minutes before the end of the program, add chopped garlic and fresh greens. Mix, try borsch to taste-if the salt is not enough, you can put a little more, by the way, do not forget about sugar, quite a bit-and the dish will play in a new way. For the same purpose, you can put several lemon cutters in borsch. When borsch in a slow cooker is prepared, the lemon can be removed.

We give our borsch a little “rest” a little, only 15-20 minutes, and then pour it on plates. Our grandmothers cooked such borsch with beans and meat, and served with home sour cream. Since we have prepared a dietary lean borsch in a slow cooker, instead of sour cream we put a little fresh greenery.

Lenten borsch in a slow cooker with sprats

Incredibly, this recipe really exists and it is transmitted from generation to generation. Do not believe? Ask your mothers and grandmothers - they certainly prepared a lean borsch with sprats. We have every chance to repeat this masterpiece recipe and cook lean borsch in a slow cooker with the addition of ocean sprats.

Ingredients for cooking:

• conservation "sprat in tomato" - 2 jars;
• beans - 1 cup;
• potatoes - 3 pcs;
• average carrots - 2 pcs;
• small beets - 1 pc;
• cabbage - 150 g;
• tomatoes - 3 pcs or tomato paste (50 g);
• red Bulgarian pepper - 1pc;
• salt, seasonings - to taste.

Preparation of lean borsch in a slow cooker:

1. Soak the beans first for the night.
2. Before cooking, drain the water, pour the beans with fresh water. Turn on the program "Frying" for 20 minutes.
3. When the beans are cooked, the water needs to be drained. Do not be surprised if it has become dark, water can darken due to a beans.
4. While the beans are preparing, we will make a roast. First, clean the beets, cut it with a sharp knife by strips and pass it in a pan with a small amount of vegetable oil.
5. The next step is to chop the carrots into strips, pepper and send to beets.
6. We cut the onion in half rings and put in a gas station.
7. We continue to extinguish the vegetables until cooked (vegetables should become soft).
8. When the onion begins to become translucent and slightly fries, you can add fresh tomatoes or tomato paste, salt and spices to the vegetables.
9. We bring the roasting to a boil and while turning off, it should brew.
10. The turn came. Open jars, lay out the fish to our roasting, and close the lid.
11. We clean the potatoes, cut into cubes and put it to beans. It should just be welded to half -consumption during this time.
12. We extend the program for another 20 minutes. We wait for our potatoes to boil.
13. While there is time, we try to chop the cabbage as thin as possible. We lay it when the potatoes become soft.
14. Following the cabbage came through frying. Mix all the ingredients in a multicooker bowl, try our borsch to taste. We continue to cook lean borsch in a slow cooker using the Frying program. We need to wait until the borsch begins to boil and turn off the device. If you like soft cabbage, then you need to extend the time of cooking lean borsch in a slow cooker for another 10 minutes.

Borsch with sprats can be served immediately to the table. Put chopped greens and garlic in each plate. Enjoy your meal!

Lenten borsch in a slow cooker with mushrooms

We offer to use this recipe to prepare a delicious and hearty dish - lean borsch in a slow cooker. We will replace traditional meat with mushrooms. The taste will acquire an unusual dish, but in nutritional value it is not inferior to borscht with meat.

What products will be needed:

• potatoes-3-4 pcs;
• cabbage - half of the head;
• carrots, bulb, beets - 1 pc;
• parsley root - 1 pc;
• pasternak root - 1 pc;
• dried mushrooms-150 g or fresh champignons-4-5 pcs;
• beans - 100 g;
• water - 2.5 l;
• beetroot kvass - 1 cup;
• vegetable oil - 2 tbsp.;
• tomato juice - 150 g;
• salt, bay leaf, black pepper with peas to taste.

Step -by -step preparation of lean borsch in a slow cooker with mushrooms:

1. The beans must first be soaked for 4-5 hours, and preferably at night. Pour water, pour fresh water and put the beans cook. Install the “Extinguishing” program, cooking time - 1 hour. If you have little time, you can cook borsch without beans.
2. Dried mushrooms need to be soaked in cold water for 30 minutes. Before cooking, drain the water, cut the mushrooms into strips. Fresh mushrooms just wash and cut.
3. Boil mushrooms in "Frying" mode for 20 minutes. After cooking, water should be drained into a separate container.
4. Onions, carrots, parsley and pasternak root, chop. Three carrots on a coarse grater.
5. Pour sunflower oil into the multicooker bowl, activate the "Frying" mode. Fry the vegetables with mushrooms.
6. While the vegetables are cooked, you can clean the beets and cut it into strips.
7. In the pan, fry the beets in oil and add to the vegetables, put the tomato, and then fill in the beetroot kvass. We continue to prepare for another 5 minutes.
8. We add water, put the potatoes chopped with cubes, chopped cabbage, beans. Salt, pepper. We turn on the “Extinguishing” mode for 50 minutes.

Kvass recipe: clean the beets, cut into strips, place in a glass jar. Pour root crop with boiled water at room temperature. To enhance fermentation and taste, you can add 1 tbsp. Sahara. The container is removed in a dark cool place (instead of the lid is covered with gauze) and wait for the fermentation process to begin. After 3, a maximum of 5 days kvass will be ready. It needs to be strain through gauze and used as intended. You need to store the drink in the refrigerator or lower it into the cellar.

As soon as the signal sounds, it is time to open the relatives to the table and treat it with a delicious, rich mushroom lean soup prepared in a slow cooker. Yes, and do not forget to put finely chopped dill in each plate.