Red borscht (multicooker-pressure cooker Polaris 0305)

Red borscht (multicooker-pressure cooker Polaris 0305)

Category: First meal

Kitchen: ukrainian

Ingredients
Poultry (other possible)	about 300 gr
Medium potatoes	5-6 pcs
Fresh cabbage, shredded
Medium red beets	1 PC
Carrot	1 PC
Bulb onions	1-2 pcs
Celery root	1/4 of the root
Tomato sauce	4-5 table. lodges
Garlic, ground black pepper	taste
Water	up to 3/5 mark
Mses	2-3 table boxes

Cooking method

• Each hostess has its own borscht, type and composition. This borschik has a moderately rich color and bright taste.
• First I cook frying: beets, carrots, three celery on a coarse grater, finely chop the onion and fry everything in oil until golden brown (in a frying pan), then add the tomato sauce and simmer over low heat. The meat can be pre-boiled to remove the "ichor". We put meat, potatoes cut into strips, shredded cabbage, frying in a bowl. Add salt, pepper, garlic immediately. Fill with boiling water until the 3/5 mark.
• We select the "Soup" mode, press. 3, time 30 min.
• After the signal of readiness for 20 minutes I let it go on heating, and another 60 minutes. stood with the pressure cooker turned off but with the lid closed
• Enjoy your appetite!
• * Mix "Mexican":
• I freeze in the summer in equal proportions, and then mix and add to soups, borscht, stews such a mixture: green peas, corn grains, diced carrots, celery root - cubed, asparagus beans - cubed, bell pepper, leek.

The dish is designed for

3 liters

Time for preparing:

About an hour, taking into account the preparation of frying

Note

The recipe is not new and very simple. But often girls complain that the color is not red, the taste is not bright, not extinguished .... In my opinion, the color of the borscht largely depends on the selected beets. Beets must be of red (burgundy) varieties. You can't get red borsch from pink beets. Tomato sauce should also be natural (I have homemade, homemade). Store sauces have dyes that, unfortunately, do not give such a color (possibly decomposed from temperature). Well, the richness of the taste depends on the components that were put in (and on their quality as well).
All my ingredients are self-made / grown

For comparison, I photographed the borscht immediately after laying it in the thicket (raw) and immediately after cooking:
before cooking:

after cooking:

As you can see from the photo, the color of the borscht did not change much after cooking. Soup mode copes well with many liquid dishes: soups, borscht, pickle

handsome borschik turned out, very appetizing, thanks.

Tried

And what kind of cabbage do you get? I once tried to cook in soup - it turned out to be very soft and the taste is concentrated kindergarten, after that I did not try - we love plump cabbage in borscht, but I can't figure out how to achieve it in the field.

[Little fox,]

Little fox, unfortunately I will not answer you. On the contrary, we love soups / borscht to be stripped off, so that you can eat with your lips. Therefore, in my version, the cabbage is soft. Maybe you can try to cut the cabbage a little larger (I chopped with a special knife for cabbage and I had it thin after shredding) and reduce the cooking time. If the meat is chicken or pre-boiled, then 15-20 minutes should be enough. In any case, try and find your version

Soups and we love such soups in the Pole, they are always successful - rich, impeccably transparent, but friendship does not work with borsch, cabbage soup and cabbage

Little Fox, you will definitely find your recipe, I'm just sure, Fields is great! Maybe you should take the risk and go a non-standard way? Use all modes in turn. You may spoil the dish a couple of times, but you will find what you are looking for.

The recipe is called "Red borscht" I did not see here, judging by the photo, nothing red. Only some kind of red color! So that the borscht was burgundy, boil beets cut into several 3-4 slices and in a steam basket, which you put over boiling potatoes with cabbage and meat. When the vegetables are ready, check if the beets are cooked, if they are cooked, take them out and cool them on the table, then rub them on a fine grater. Borscht is brewed on the "Soup" mode. Before the end of the program, put the frying in 5-6 minutes. When the signal sounds, turn off the multicooker. No heating. Dip the beets by mixing them with the garlic passed through the garlic. Stir and close the lid of the multicooker and let it infuse. That's when it turns out really Red borscht.!

Velli, thanks for the tip, but we don't like boiled beets in borscht and we don't chase after burgundy color. For me borscht in which the beets were not fried does not smell delicious. The recipe began with solos: "Every housewife has borscht has its own flavor, look and composition."

I tried - we love plump cabbage in borscht, but I can't figure out how to achieve it in the field.

Little fox, we also love crispy cabbage, I throw it in the borscht the very last, in 5-10 minutes. until ready, turn it off and still infuse under the lid.