Borscht with meat broth (Steba DD1)

Category: First meal
Borscht with meat broth (Steba DD1)

Ingredients

Meat (I have a beef rib) 500 g
Beet 200-250 g
Bulb onions 2 pcs (medium)
Carrot 2 pcs (medium)
Fresh cabbage 200-250 g
Potatoes 150-200 g
Tomato (can be taken in your own juice or tomato paste) 1 piece (large)
Vegetable oil 2-3 tablespoons
Lemon juice or vinegar 1 tablespoon
Black peppercorns, bay leaf, borscht seasoning (I use KAMIS) taste

Cooking method

  • Borscht with meat broth (Steba DD1)
  • 1. I always steam beets separately, or bake them.
  • 2. Chop the onion quite finely, grate the carrots on a coarse grater, cut the tomatoes into slices. Turn on the multicooker on Roasting Mode, set 5 minutes. Allow the bowl to warm up (the multicooker will beep and start counting down the time. This will take 3-4 minutes). Pour vegetable oil into a bowl and add vegetables, fry, stirring constantly. If you like a stronger roast, then slightly increase the time.
  • 3. Peel and chop the potatoes as you like.
  • 4. Chop the cabbage.
  • 5. After the end of the Roasting mode, add potatoes, cabbage and meat, black peppercorns and bay leaves to the multicooker bowl. (I usually cooked the broth separately, but today I decided to try to put everything at once). Cover with hot water. Set the Soup mode. I left the default settings (pressure 0.7, time 30). The pressure was set for 8-9 minutes, then the countdown began. At the end of the program, I forcibly let off steam, but you can wait (even better).
  • 6. Peel and grate the boiled beets. At the end of the Soup program, open the lid, remove the meat, add the beets and lemon juice (vinegar) to the bowl. Remove the bones from the meat, cut and return to the bowl. Salt. Close the lid of the multicooker and leave on Heating for 10-15 minutes. All.
  • 7. Serve with sour cream. It is good to add some finely chopped garlic and herbs.

Time for preparing:

1 hour

Cooking program:

Roasting, Soup

Robin bobin
Oh, what a beautiful borscht
ElenkaM
Lena, thanks!
It's also delicious!
Raduga)
I love red borscht! I will also try to cook like this, I will please my husband))
Larssevsk
Lenochka, thank you for sharing your signature borscht. Now the recipe will always be at hand. I'll try to cook this beautiful soup using your method
ElenkaM
Raduga), Larisa, health. Try no misfires.
In fact, you can diversify. Today, for example,
I cooked without meat. Threw a couple of handfuls of frozen
boletus. Autumn turned out deliciously. You can also add beads ...
Raduga)
Lena, made borscht according to your recipe, only at the end added a small piece of chopped raw beets and sent it to simmer for 30 minutes.
it turned out red
thank you very much for the recipe.

this time she put the soup for 35 minutes, since the meat was from the freezer.
even the cabbage has softened strongly, in the sl. just put 20 minutes, probably I have pork, do you think, is enough?
ElenkaM
Raduga! Thanks for trying the recipe.
I would have done it differently with frozen meat. I would boil the broth first
and only then refueled so as not to overcook the cabbage.
20 minutes for frozen meat is not enough in my opinion. I would put 30-35 minutes.
Raduga)
I just put 35, because it was from the freezer.
in the next. since it's better to defrost it beforehand and put it on 20 - I'm attracted to the SV by the principle "threw everything and left")))
let's see what happens)))
the borscht came out very tasty.

Flax, what kind of cabbage did you get? for 30 minutes?
ElenkaM
Raduga! Depends on the type of cabbage. I like to crunch a little. If it is tough cabbage, then cook longer, if softer, then less.
I'm looking at cabbage. I have a bit overcooked.
slmsveta
I cooked borsch with chicken, set the time to 20 minutes, next time I will put 15, I think that's enough
ElenkaM
Svetlana! With the chicken, I think 15 minutes will be enough, just do not release the pressure, let it equalize itself.
I myself do not really like borscht and cabbage soup on chicken.
frosenka
Hello everyone! If I have to cook on chicken, I set the time to 7 minutes, everything is boiled. If longer, then the cabbage, yes, it turns out too soft.
bibigon40
Hello! Lena, how much water do you pour?
gala10
Mayan, I will answer instead of the hostess. I usually pour water into a multicooker up to the top risks. The rest I wrote to you in a personal.
Svetlana_Ni
Elena, what kind of borscht did you get? And I did it recently, I can say it didn’t work. And not red at all. I just fried the beets with other vegetables. So, it should be baked separately? And I cook the broth separately as you liked it, all together or the broth separately?
Masinen
Svetlana, broth separately, and make beets separately and then put at the end. And you also need to let the borscht brew)
RinaPetit
hello to all hostesses. I cook a borscht according to your recipe, taking into account all opinions, well, what of course suits me. I haven't opened the borscht yet. I do not forcibly play him off, but put him on languor like in an oven. Well, I didn't have beets. but I think that everything will be delicious. I have already prepared a lot of things according to recipes for Shteba and everything is very tasty.




Girls, opened borscht, everything turned out very well. beef meat in borscht is very soft and cabbage and potatoes are not overcooked. I added salt and threw the garlic with herbs and closed it for languishing. thanks to all.
optimist
Girls, and if the broth is ready, then on what program and how long should you cook vegetables?
gala10
Lenusya, "Vegetables" mode for 10 minutes.
optimist
Galina, Thank you.
And another question, what is the best way to deal with beets? Cook separately? Mom stewed it in a frying pan until soft and then added it to the borscht.
If you cook in the Shteba, what mode?
eye
Lenusya, I also stewed beets in borscht before, and then tried to bake in the microwave, cool, grate and add to borscht at the end. I have been doing this for several years now, I really like it.
anavi
eye, Tatyan, that is, you bake it whole? and at what power and how many minutes?
eye
Olga, yes, entirely, mine, of course, I bake in a regular bag so that it does not dry out and the stove is cleaner)
Depending on the amount, first 10 minutes, then I look, turn it over to another barrel for evenness and another 5-10 minutes, look along the way. If one small beetroot, start with 5 minutes.
Maximum power, we have 1000.
I have been baking both for a fur coat and for a vinaigrette for many years.
anavi
Yeah ... is there nothing in the package? It's like a high temperature ... it's scary ... I thought Taper's quirks could try it whole? That is, straight without water? Will the beets shrink? I actually grated it - and in a micro in a Microplus jug I pass it with a little oil. I have to try a kiss.
eye
Olga, as Filias Fogh said: "Use what is at hand, and do not look for something else for yourself!"
package. without water. no quirks.
Of course, it wrinkles in some places, so you don't flick it, but rub it, I don't see a problem with that.
This method is convenient for me, risk one beet and decide how acceptable it is.
optimist
eye, Tatyana, Thank you so much!
Today I took your advice and baked beets in the microwave. I liked it very much. The beets are very soft, grated them and added them to the borsch at the end of cooking. Now I will do this, baking and boiling I previously could not achieve the desired softness.

Maybe everyone knows this, or maybe my advice will be useful to someone:

Add 1 tbsp to the grated beets. a spoonful of vinegar and stir, then put in borscht, which in this case turns out to be a rich ruby ​​color.
eye
Lenusya, I'm very glad that you liked it, that's why I share it.
I never added vinegar to borscht,

and I've been cooking it for over 30 years)

.
The color depends on the variety very much, well, do not boil for a long time with beets: it boils and I turn it off.
optimist
Quote: ok
I never added vinegar to borscht,
And I like the sourness in borscht, a very subtle note. I add more sugar - literally a teaspoon.
eye
Lenusya, this is a matter of taste, I mean that vinegar is not a prerequisite for color, as for me. I also add sugar to borscht, I really like the sweetish taste.
gala10
Quote: ok
I also definitely add sugar to borscht, I really like the sweetish taste.
And now, with Rarerka's serving, I put prunes everywhere, including in borscht. A very special taste is obtained.
Ivanovna5
gala10, Checkmark, and what kind of prunes do you add - smoked or regular? I haven’t smelled it and haven’t even seen it even once, although I didn’t set myself the task of finding it.
gala10
Quote: Ivanovna5
What prunes do you add - smoked or regular?
Anna, while I had smoked, I added it. Now I use the usual one. And I also really like it. The main thing is that it has seeds, otherwise the prune clumps will float in the pan.
Ivanovna5
gala10, thanks, Galya! It is necessary to buy with bones and also try to add to borscht. I have pitted, dried local, it is very sour, I only go to compotes and pies.

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