Borscht in a multicooker
4 servings
90 minutes
Borscht is not just a soup but a symbol of Russian cuisine steeped in rich history. Its rich flavor, thanks to the combination of beets, meat, and aromatic spices, provides warmth and comfort. When cooked in a multicooker, borscht gains a special tenderness: the vegetables retain their texture while the meat becomes soft and juicy. Tomatoes add a slight tanginess, and fresh herbs complete the composition. Borscht is served hot, often with sour cream and rye bread that highlights its depth of flavor. It is perfect for both family dinners and festive tables, preserving traditions and warming hearts.
1
Wash the meat, and cut it along with onion, beetroot, carrot, cabbage, and potato into strips of 0.5x3 cm.
- Beef: 400 g
- Potato: 500 g
- White cabbage: 250 g
- Beet: 200 g
- Onion: 100 g
- Carrot: 100 g
2
Chop the garlic and herbs with a knife.
- Garlic: 10 g
- Parsley: to taste
- Dill: to taste
3
Place all ingredients in the multicooker bowl, add water, salt, spices, tomato paste, and mix.
- Beef: 400 g
- Potato: 500 g
- White cabbage: 250 g
- Beet: 200 g
- Onion: 100 g
- Carrot: 100 g
- Tomato paste: 80 g
- Garlic: 10 g
- Water: 2 l
- Salt: to taste
- Spices: to taste
4
Press the 'Menu' button to select the 'Soup' program. Press the 'Set/Timer' button and use the 'Hour' and 'Minute' buttons to set the cooking time to 1 hour and 30 minutes. Press the 'Start/Reheat' button.
5
Cook until the program ends.
6
Sprinkle the ready borscht with chopped greens.
- Parsley: to taste
- Dill: to taste