In spring and summer, many prefer to cook fast food from products that are at hand, for example, from vegetables and herbs growing in the garden. One of these dishes is green borsch. In the classic recipe, the main ingredient of borsch is sorrel, but there are many other preparation methods when spinach, nettles, bird grass and other herbs are added to the broth. It is customary to serve green borsch to the table in hot form, adding a spoon of sour cream to the fragrant smoke plate. In this article we will introduce you to interesting recipes for making green borsch in a slow cooker.

Summer green borsch with nettles and spinach in a slow cooker

For this green borsch in a slow cooker, you will need a beef broth, the secret of cooking which lies in the duration of cooking. In order for borsch to turn out to be rich and rich, the meat should be stipulated in a slow cooker for a long time, at least 2 hours, only in this case the beef will give the dish all its taste and smell. The list of ingredients for this dish looks like this:

• beef sternum - 0.3 kg;
• spinach - 1 bundle;
• cHERN - 1 bundle;
• nettle - 1 bundle;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• onions - 1 head;
• eggs - 3 pcs.;
• sunflower oil - 2 tbsp;
• pepper, salt;
• sour cream for serving.

Let's proceed to the preparation of summer green borsch in a slow cooker:

1. First, you need to cook the broth to do this, my beef, put it in a slow cooker, pour water so that it barely covers the meat. We turn on the program "Cooking" and bring the liquid to a boil. Let it boil for about 15 minutes, then drain the water, rinse the beef, put it again in the slow cooker and pour clean water. In the same mode, bring the liquid to a boil, remove the foam and salt. We install the timer for 2 hours and cook the broth for the specified time.
2. We clean the vegetables and wash them from dirt. We chop the potatoes with cubes and add it to the finished broth. At this time, we take out the meat from the slow cooker and cool.
3. We crumble carrots with onions and pour into the pan. Pour vegetable oil and fry on the stove until cooked.
4. Cook the eggs screwed in a separate saucepan. When they get woken, pour them with cold water, clean and crumble in 2 minutes.
5. We put on rubber gloves and rinse nettle. We crumble it quite large. Then we can spinat and garbage, grind in the same way as nettles.
6. We tear the cooled beef into pieces and send it to a multicier saucer. As soon as the potatoes reach readiness, we put onions with carrots in borscht, as well as chopped greens. Salt and pepper the dish to taste, add pieces of boiled eggs.
7. We are waiting for the green borsch in a slow cooker to boil, cook it for about 5 minutes, turn off the device and insist the dish for another 15 minutes before serving.

Pour summer borsch on plates, decorate with sour cream and treat the family.

Green borsch from sorrel on beef ribs in a slow cooker

We will cook this borsch according to a classic recipe, using beef ribs for the broth, and sour sorrel as greens. To give the aroma dish, add dill, parsley and green onions to it. Boiled chicken eggs will be replaced by more useful quail. So, for starters, we consider the list of ingredients that will be used in the preparation of green borsch in a slow cooker:

• beef ribs - 1 kg;
• sorrel - 1 bundle;
• potatoes - 400 g;
• carrots - 1 pc.;
• dill, parsley, green onions - 1 bundle;
• quail eggs - 20 pcs.;
• water - 3 l;
• garlic - 2 teeth;
• fragrant pepper - 5 peas;
• salt.

We describe the process of making green borsch in a slow cooker step by step:

1. Beef ribs well wash and put them in a multicier shape. Pour water, add fragrant pepper and 2 cloves of garlic. We turn on the program "Cooking" and bring the liquid to a boil. Then we remove the foam and salt the broth to taste. We put the timer for 2 hours and cook the broth in a slow cooker.
2. My potatoes, clean and crumble small cubes. Rinse the carrots and release from the skin, chop it with circles.
3. We take out the bones from the welded broth, cool them and remove the pieces of meat. We return the meat to the pan of the device, we put potatoes and carrots there. Cook until the vegetables are ready.
4. Separately, boil quail eggs, cool them in cold water, clean and cut them into halves.
5. Skarevel and other greens are washed and chink. Sorrel must be cut large, and parsley, dill and green onions - finely.
6. When the potatoes are cooked in borsch, put the haloers of quail eggs in the broth, taste it and suck it if necessary. At the end, add sorrel and greens, bring to a boil and cook green borsch in a slow cooker for no longer than 5 minutes.

As you can see, there is absolutely no oil in this recipe, and the broth on beef ribs is not very fat. Such a green borsch, welded in a slow cooker, can be called a dietary dish. If desired, before serving borsch can be supplemented with sour cream.

Green borsch with mushrooms in a slow cooker

This recipe is unusual in that, together with sorrel, mushrooms and tomato paste are added to borscht, which is a rare component in such a dish. We will cook broth on pork ribs, but the recipe allows the use of other types of meat. The ingredients that are needed for green borsch in a slow cooker are indicated below:

• pork ribs - 1 kg;
• sorrel - 1 large bundle;
• water - 3 l;
• tomato paste - 3 tbsp.;
• carrots - 1 pc.;
• mushrooms - 200 g;
• onions - 1 head;
• potatoes - 4 pcs.;
• dill, parsley - 1 bundle;
• garlic - 2 teeth;
• eggs - 3 pcs.;
• sunflower oil - 3 tbsp.

Green borsch with mushrooms in a slow cooker is prepared as follows:

1. Rinse the pork ribs, put in a multicier vessel, fill it with water. We set the “cook” mode and bring the water to a boil. Then we remove the foam with a slotted spoon, salt to taste and in the same program we cook the broth for 1.5 hours.
2. My mushrooms and cut with plates. We clean the potatoes, mine, chop small cubes.
3. From the welded broth we remove the ribs, cool them and remove the meat. We divide the meat into pieces and return back to the broth. We send mushrooms and potatoes there.
4. While vegetables are boiled, you can make a roasting. We clean the onions and carrots and finely cut it. Pour into the pan, add a little vegetable oil and pass until cooked over medium heat. Then add tomato paste and a little water. Mix and simmer a few more minutes.
5. Boil the eggs, cool, clean and cut into cubes.
6. As soon as the potatoes prepare in the borscht, we put roasting and boiled eggs in a dish. Sorrel and other greens and chop. At the very end of cooking, add greens and chopped garlic to the broth. Cook green borsch in a slow cooker for another 5 minutes and turn off.

Green borsch with a multicooker fish

This is a rather unusual way to make green borsch, because the broth here is not cooked from meat ingredients, but from fish. As a result, the dish is something between borsch and ear. For the sake of interest and diversity, try to cook such green borsch in a slow cooker, for this you will need the following ingredients:

• fish - 0.7 kg;
• sorrel - 1 bundle;
• spinach - 1 bundle;
• potatoes - 2 pcs.;
• carrots - 1 pc.;
• beets - 100 g;
• onions - 1 pc.;
• parsley root - 20 g;
• celery root - 20 g;
• egg yolks - 2 pcs.;
• egg - 1 pc.;
• butter - 20 g;
• sour cream - 50 g;
• salt, sugar - to taste;
• dill - for decoration.

The technology of cooking green borsch with fish in a slow cooker can be described in the form of such a sequence of stages:

1. For the broth, you can take any one variety of fish, or you can make a peculiar team of a hodgepodge from different types of product. Fish in the broth does not need to be boiled for a long time, this ingredient is sufficiently short heat treatment in order to get to full readiness. So, we will first carefully wash the chosen fish and clean it from scales, heads, fins. You can also remove the spine and bones.
2. We cut the fish in large pieces and send to the slow cooker. Pour water, suck and turn on the program "Cooking". We cook the broth for 40 minutes after boiling, not forgetting to remove the foam.
3. Put a piece of butter in a deep pan. We clean and chop beets, carrots, celery root, onion and parsley root. Put the frying pan on the fire and pour vegetables into the melted oil. Fry them for 5 minutes, add a little fish broth, cover and simmer for 15 minutes over low heat.
4. We disassemble the bundles of sorrel and spinach on the leaves and thoroughly rinse. Then chop the greens quite large.
5. We cut the peeled potatoes with cubes and add it to the slow cooker to the fish broth. Cook until cooked, then add vegetables from the pan, chopped sorrel and spinach. Salt and sugar to taste. In the "cook" mode we cook green borsch in a slow cooker for another 5 minutes.
6. Ripe egg yolks with sour cream and add to the dish. Turn off the slow cooker and insist the borsch for another 15 minutes.

Before serving, decorate a hot dish with a boiled egg and dill.

Green borsch in a slow cooker. Video