Secrets of cooking delicious borscht in a Polaris multicooker. Borscht in a slow cooker Borscht in a slow cooker Polaris RMS 0517 hell

22.01.2024

Borscht is an ancient dish that is very popular. This classic Ukrainian dish is prepared in almost every corner of the world. Borscht is very nutritious, unusual and has an amazing aroma. There are many different recipes for borscht, which differ from each other in cooking techniques and components that are included in this wonderful first course.

If you are on a diet or fasting, then there are several options for lean borscht for you.

For meat lovers you can cook good rich borscht in broth. If you wish, you can cook an equally satisfying borscht without meat, using regular beans. The main component of any borscht is beets. Depending on what kind of beets you buy for your borscht, the taste and color of the dish will depend. Previously, it took a very long time to prepare borscht. Cooking it was often very problematic, due to the fact that it is a rather labor-intensive process. With the advent of multicookers, everything has become much easier and faster. We present to your attention one of the recipes for preparing borscht in the Polaris and Redmond multicookers.

Recipe: red borscht in a slow cooker Polaris and Redmond

Ingredients you will need to make borscht:

For the broth:
Beef – 200 grams;
Pork – 200 grams;
Chicken – 200 grams.
Vegetables for borscht:
Potatoes – 5 pieces;
Carrots – 2 pieces;
Onions – 2 pieces;
White cabbage – 1 piece;
Beets – 3 pieces;
Tomatoes – 4 pieces.
Additional Ingredients:
Greenery:
parsley – 25 grams;
dill-25 grams;
green onion - 25 grams;
cilantro – 25 grams;
Sunflower oil – 3 tablespoons;
Garlic – 3 cloves;
Salt - to taste;
Pepper - to taste;
Seasoning - to taste;
Lard – 1 small piece 5-10 grams;
Tomato paste - 4 tablespoons (if there are no tomatoes);
Filtered water – 2 liters.

How to cook borscht in a Polaris and Redmond multicooker?

Cooking the broth.

It is advisable to start the process of preparing borscht in advance, since you will need time to cook the broth. To cook the broth, take a multicooker bowl and put one carrot and one onion in it. Rinse the meat well and place in a bowl. Fill it all with water so that the bowl is 2/3 full. Turn on the multicooker and set it to “Soup” mode. If there is no such mode, you can cook the broth in the “Stew” mode. Our broth will cook for about two hours.

Preparing vegetables.

Potatoes, carrots, beets and cabbage should be washed well under running water. Peel the potatoes and cut into small cubes. Carrots and beets also need to be peeled and grated on a medium grater.

If you wish, you can use a special combine to save time. The cabbage should be washed well and remove top sheets. It is better to put very finely chopped cabbage in borscht, so it is best to chop it in a food processor.

If you don't have this machine, you can do this with a regular knife or potato peeler. Onions needed peel and chop finely.

If you wish, you can immediately wash and chop the greens that you will need at the end of cooking. Wash the tomatoes well and let them dry. Two tomatoes cut into small cubes.

Extinguishing process.

Add sunflower oil to the multicooker bowl. Set the multicooker to the “Frying” mode; there is no need to close the lid. If there is no such mode, you can prepare frying in the “Baking” mode. Place finely chopped onion in a bowl. Onions need to be fried for 7 - 10 minutes, stirring occasionally. After this, add the carrots to the onions and fry for about 10 minutes.

Little by little with constant stirring add beets. The beets along with the rest of the ingredients should simmer for about 5 minutes. After that, you need to take the chopped tomatoes and add them to the frying.

You need to cut the remaining tomatoes into two parts and squeeze the juice out of them with your hands. This will replace any tomato paste and will be much tastier and healthier. Mix all this well and simmer in the same mode for about 10 minutes.

We'll tell you how to prepare an excellent dish for dinner or lunch. Step-by-step instructions with photos - let's cook delicious food together!

Let's discuss the process of making pizza in a slow cooker: we'll find out which dough is best to use.

The last step of preparation.

You need the boiled broth strain through a fine sieve or gauze. This is necessary so that our borscht is not cloudy. Meat that has been cooked must be cooled and finely chopped. In the multicooker bowl, place the roast, finely chopped cabbage, potatoes, meat, salt, pepper, seasoning and fill it all with broth. You should have about 2 liters of liquid.

If broth alone is not enough, add filtered water. Turn the multicooker to “Soup” mode and cook the borscht for 1 hour. After the signal sounds, open the multicooker lid and add greens to the borscht. After this, put the borscht in the “Warming” mode for another 15 minutes. After the signal, open the lid and let the dish stand for a while so that excess moisture comes out. Meanwhile take the lard and chop it finely.

Pass the garlic through a garlic press and mix with lard. Place the lard and garlic into the borscht and mix well. Using special tongs, remove the bowl from the multicooker. Borscht should be served hot. Usually just before serving add a couple of spoons of sour cream.

Bon appetit!

Video recipe: borscht in a Redmond slow cooker

Borscht is a famous dish from Ukrainian cuisine with a characteristic red color. The main ingredient of this dish is beets. Therefore, people often call it beetroot.

Cooking in a slow cooker is very easy and convenient. Even a novice housewife can easily prepare a delicious meal, spending a minimum of effort and time on it. Vegetables in a slow cooker perfectly retain their beneficial properties. Borscht in the Polaris multicooker acquires an extraordinary, refined taste and aroma. The vegetables are well cooked, simmered, soft and juicy.

How to cook borscht in a Polaris multicooker

First you need to prepare the ingredients. The following ingredients are needed (for four servings):

1-2 pcs. beets.
meat with bone (pork or chicken), 250-300 g
1 PC. carrots
200 g cabbage
3-4 pcs. potatoes
1 tbsp. l. tomato paste
1 PC. onions
2 tbsp. l vegetable oil
spices (pepper, bay leaf, celery)
and, of course, water

Step by step recipe

Each housewife prepares this dish in her own way, with her own secrets. Let's get to know one of them. Follow the simple recommendations, and the borscht in the Polaris multicooker will turn out great. So, let's get down to business:

Grate carrots and beets on a coarse grater.
Shred the cabbage thinly (the thinner the better).
Peel the onion and chop finely.
Cut the potatoes into small cubes.
Place carrots and onions in a multicooker bowl, pour in vegetable oil.
Set the “Frying” mode for 10 minutes, and cook the vegetables without closing the lid for 5 minutes.
Add meat, tomatoes (tomato paste) and simmer in the same mode for 5 minutes.
Add beets, cabbage, potatoes and add two liters of hot water (to reduce cooking time). Add salt to taste and gently mix the vegetables. Now close the lid and simmer them in the “Stew” program for 1 hour.
After the signal (ready), open the multicooker lid, add spices, herbs and set the “Warming” mode for another 10 minutes.
Towards the end of cooking, we take out the meat, separate it from the bone and cut it into portions. Put the meat back.

A few minutes before it’s ready, you can add a couple of cloves of garlic to the borscht. This trick will add spice and piquancy to the dish.

All! Delicious and satisfying borscht is ready in the Polaris multicooker. It is recommended to serve the dish with sour cream and a slice of lemon.

Bon appetit!

Borscht is considered a traditional Ukrainian and Russian soup. For the first time information about this dish appeared only in the 17th century, but it feels as if borscht has always existed.

Borscht is one of those recipes that allows for wide scope for creativity. There are an insane number of options for preparing it. The uniqueness of this dish is that there are simply no constant, mandatory ingredients! Any one can be removed or replaced. Even beets, a seemingly unshakable attribute, can be replaced with sorrel, and you get “green borscht”.

To begin with, I will share my results of vegetarian borscht in the Polaris 0517 multicooker, which is described in the recipe book, and below I will give some of the possible variations. According to many, borscht cooked in a slow cooker is richer and more flavorful than cooked on the stove. It is even closer to the age-old traditional method of cooking in cast iron on a stove.

This recipe is dedicated to novice housewives or for those who have just acquired a multicooker and do not yet know how to cook borscht in a multicooker.

Prepare 1 liter of food. water:

White cabbage - 300 g
Beetroot - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Potatoes - 4 pcs.
Lemon - 1/2 pcs.
Tomato paste - 1 tbsp.
Garlic - 2 cloves
Salt - to taste

Recipe for borscht in the multicooker Polaris 0517 with beets

1. Peel the carrots and grate on a coarse grater. Peel the onion and chop finely. Peel and cut the potatoes. Finely chop the cabbage (the thinner, the softer it will be in the finished dish). Cut the beets into cubes.

7. After the beets have cooled a little, grate them and mix with tomato paste. And so that it retains its brightness in borscht, sprinkle it with lemon juice.

8. Add finely grated beets mixed with tomato paste and garlic squeezed with a garlic press to the borscht. Stir. If desired, you can add: peppercorns and bay leaves.

9. In the recipe book from Polaris, it is recommended to set the “Soup” mode again for 1 hour. But from experience I can say that two hours is a lot for vegetable borscht. Therefore, I simply set the “Multi-cook” mode to 100 g. and time - 20 minutes. After the end of the program, the borscht in the Polaris 0517 multicooker will be ready.

If you want to cook something more satisfying in a slow cooker, you can look at the recipe for pea soup with smoked meats. or a recipe for jellied meat.

Borscht in the Polaris multicooker - Notes and possible alternatives

If you add beets right away, the borscht will turn out paler. That is why the proposed cooking method is recommended.
You can use the same principle to cook meat borscht in a slow cooker. But in this case, you will definitely need to cook it for 2 hours. The meat you can use is: bone-in loin, pork or beef on the bone, chicken, etc.
You can cook borscht with meatballs. To do this, mix the minced meat with onion minced through a meat grinder, add a little butter and water, an egg, salt and pepper. Make balls from the prepared minced meat and add them to the slow cooker with boiling borscht.
You can use sauerkraut along with fresh cabbage.
It is better to add greens not during cooking, but to the plate immediately before serving.
During the fresh vegetable season, it is better to use tomatoes instead of tomato paste. The rest of the time, you can replace tomato paste with canned tomatoes in their own juice.
Popular additions to borscht: bell pepper, green or canned beans.

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Borscht is a popular Ukrainian dish that is prepared in almost every corner of our planet. Authentic Ukrainian borscht is tasty and nutritious. There is no single recipe for borscht; you can prepare a hot dish in different ways, and its taste will be different.

For lovers of a rich and satisfying dish, we suggest preparing borscht in meat broth with meat. If it is not possible to cook borscht with meat, you can replace it with beans - then the first course will not be so filling. The taste and color of borscht depends on the type of beetroot. Previously, it was believed that cooking real Ukrainian borscht was very difficult and required a lot of time. Now that almost every home has an electronic assistant, cooking borscht in a Polaris multicooker will be much easier.

Ingredients used:

Basic:

meat (pork, chicken and beef) 200 g each;
potatoes – 5 pcs;
onion – 2 pcs;
carrots – 2 pcs;
tomatoes – 4 pcs;
white cabbage 1 piece;
beets – 3 pcs.

Additional:

tomato paste – 4 tbsp. (if it is not possible to buy fresh tomatoes);
fresh herbs (dill, parsley, cilantro, green onions) – 25 g each;
garlic – 3 cloves;
sunflower oil – 3 tbsp;
salted lard - 10 g piece;
salt, spices - to taste;
filtered water – 2 l.

Cook the broth. Peel 1 onion and 1 carrot and place in the multicooker bowl.
Rinse the meat under running water, cut into small pieces, place in a multicooker pan and fill with water. The pan should be 2/3 full.
Activate the “Soup” program, time – 2 hours.
When the broth begins to boil, do not miss this moment; you need to remove the foam with a slotted spoon so that the broth does not become cloudy.
Let's prepare the vegetables: while the broth is cooking, it's time to start working on the vegetables. Peel onions, carrots, beets and potatoes. Rinse the cabbage under running cold water. Cut the potatoes into cubes, grate the beets and carrots on a medium grater. Our grandmothers did not like to grate vegetables because they believed that this would lose their taste. If you have enough time, try cutting the vegetables into strips using a sharp knife.
If time is short, then you can put all the vegetables through a food processor, especially cabbage. If you don’t have a food processor, you can use a special knife for cabbage and chop it finely. The cabbage will cook faster in borscht.
The onion must be chopped as finely as possible.
If you wish, you can immediately wash the greens and chop them finely.
Tomatoes need to be washed and cut into cubes.
Transfer the finished broth along with the meat into a free container, and wash the multicooker bowl and wipe dry. Remove the meat, cool and finely chop.
Pour sunflower oil into the multicooker container, turn on the “Frying” mode, set the time to 20 minutes. Once the oil is hot, add the onion and continue to fry until lightly golden, 7 minutes. Then add carrots to the onions. Continue cooking the vegetables for another 10 minutes.
Stirring constantly, add beets to the vegetables and continue cooking for 5 minutes.
Add chopped tomatoes to vegetables, stir.
Cut the remaining 2 tomatoes into 2 parts and squeeze the juice out of them. You can do this by hand or pass the tomatoes through a fine sieve.
Leave the vegetables to simmer in the “Fry” mode for 10 minutes.
Let's return to the broth, if you want the borscht not to be cloudy, then the broth should be strained through cheesecloth or a fine sieve. Remove the meat from the bones and chop finely.
Add meat, cabbage, potatoes to the stewed vegetables, add salt and spices, and pour in broth.
You should have 2 liters. If there is not enough liquid, add filtered water. Activate the “Soup” mode, cook the borscht in the Polaris multicooker for 1 hour.
When the cooking time is over, open the multicooker lid and add the chopped herbs. Extend the cooking time by turning the multicooker to Keep Warm for 15 minutes.
Prepare lard and garlic. Chop the lard as finely as possible, and pass the garlic through a press. Combine both ingredients and add aromatic dressing to the borscht.

Ready-made Ukrainian borscht cooked in a Polaris multicooker should be served hot. Place a spoonful of homemade sour cream on each plate and invite your family to the table as soon as possible. Bon appetit!

Lenten borscht in the Polaris multicooker

Since every housewife has room for creativity when cooking borscht, you can put any vegetables in the pan. For example, if you replace cabbage with sorrel, you will get green borscht, and if you remove the meat, then borscht can be eaten during fasting and while on a diet.

What products will you need:

potatoes – 4 pcs;
onion – 1 piece;
carrots – 1 piece;
beets – 1 piece;
white cabbage – 300 g;
tomato paste – 1 tbsp;
half a lemon;
garlic – 2 cloves;
salt and pepper - to taste.

Cooking lean borscht in the Polaris multicooker:

Peel the vegetables, chop the onion finely, grate the carrots on a medium grater.
Cut the beets into 4 or 6 pieces, depending on the size of the vegetable.
Chop the cabbage as finely as possible, as it will become soft faster in the borscht.
Place all prepared vegetables in a slow cooker, pour water and immediately add salt and pepper. You can add your favorite seasonings.
Place a steamer basket on top and add the beets. Turn on the “Soup” program; the borscht will cook in the multicooker for 1 hour.
When you hear the beep, remove the steam basket and transfer the beets to a plate. When it cools down a little, grate it, add tomato paste and stir. To keep the color vibrant, sprinkle the beets with lemon juice.
Place the beets in the borscht and stir. Pass the garlic through a press; you can add bay leaves and black peppercorns to the borscht.
Set the “Soup” mode; the instructions for the steamer say that it will take 2 hours to prepare borscht in the Polaris multicooker, but many housewives recommend not turning vegetables into a mushy mass and reducing the cooking time for borscht. Set the timer for 20 minutes; this time will be enough to cook borscht in the Polaris multicooker.

After the signal, the borscht will be ready. It will turn out bright and very fragrant. Pour hot borscht into a plate and add some fresh chopped herbs.

Subtleties of cooking borscht in the Polaris multicooker:

If you add beets to the vegetables right away, they will give off their color and the borscht will turn out light.
Along with fresh cabbage, you can add a little sauerkraut to the borscht.
It is better to add fresh herbs at the end of cooking borscht.
When in season, use fresh tomatoes instead of tomato paste.
As a dressing, you can add canned beans or bell peppers to the borscht.

Borscht with beans and mushrooms in the Polaris multicooker

Many men cannot imagine a first course without meat, and all because they have never tried borscht with beans and mushrooms, cooked in a Polaris multicooker. Mushrooms will be an excellent substitute for meat, and the borscht will have a special taste.

Products:

beets – 1 piece;
carrots – 1 piece;
onion – 1 piece;
potatoes - 3 pcs;
dried porcini mushrooms – 8 pcs;
fresh cabbage – 200 g;
tomatoes (fresh or canned) – 3 pcs;
sweet bell pepper – 1 piece;
canned beans – 300 g;
garlic 2 cloves;
lemon juice – 2 tbsp;
salt, sugar, spices - to taste.

Step-by-step preparation of borscht in the Polaris multicooker:

For borscht it is better to use dry porcini mushrooms. Soak them overnight in hot water and place them in a thermos to steep. You can make a mushroom mix and add a few fresh champignons to a couple of dried mushrooms.
Peel onions, carrots, beets and potatoes. Cut the carrots and potatoes into cubes, chop the onion finely.
Turn the multicooker to “Frying” mode, pour vegetable oil into the bowl and fry the onions and carrots for 5 minutes.
Add chopped mushrooms, beans and tomatoes to the vegetables and simmer for 10 minutes.
Cut the beets into strips and place them in a saucepan with the vegetables and mushrooms, add sugar and lemon juice. Continue sautéing ingredients for 10 minutes.
Add potatoes, shredded cabbage, add 1 glass of water in which the mushrooms were soaked. Turn on the “Extinguishing” mode for 10 minutes.
After 8 minutes, put the chopped pepper and warm mushroom water into the pan. After boiling, turn on the “Heat” mode, add chopped herbs and garlic.

Serve borscht with mushrooms and beans, cooked in a Polaris multicooker, with a spoonful of sour cream. Help yourself!