Sorrel borscht in a slow cooker. Green borscht with sorrel Sorrel borscht in a slow cooker

Ingredients:

Pork on the bone (shoulder or rib) – 450 grams;

Beetroot – 150 grams;

Carrots – 70 grams;

Onion – 70 grams;

Potatoes – 250 grams;

Pork bacon (not salted) – 70 grams;

Boiled eggs – 2 pcs.;

Tomato paste – 30 grams;

Frozen sorrel – 150 grams;

Frozen dill – 40 grams;

Frozen salad peppers – 30 grams;

Salt - to taste.

How to cook green borscht in a slow cooker

Slightly frozen bacon should be cut into small cubes. Peel and chop the carrots and onions as for frying.

Then, put pieces of bacon into the multicooker bowl and fry the cracklings using the “fry” mode.

The finished frying must be transferred from the multicooker bowl to another container.

Before finishing cooking the meat, you need to peel the potatoes and chop them into cubes or cubes. We also peel the beets and cut them into thick strips.

Then, take the pork out of the slow cooker, cool it a little, divide it into small pieces and put it back into the broth.

At this stage you can add salt to the borscht. Then, put the beets and potatoes into the multicooker bowl and turn on the “cook” or “soup” mode for 30 minutes.

Ten minutes before the end of the regime, you need to add frying, sorrel, dill, lettuce, tomato paste and finely chopped eggs to the borscht.

Before serving green borscht, I put a spoonful of sour cream, a small sprig of fresh parsley and a small slice of boiled egg on each plate.

It turns out very nutritious, satisfying and aromatic. I cook such borscht throughout the summer until the sorrel season ends in late autumn. This summer I decided to experiment. I decided to freeze some chopped sorrel with herbs. In the winter I will find out what came of it. After all, my whole family vying with each other with plates, as soon as I say that green borscht is ready in the slow cooker, they will no longer recognize any other green borscht.

Green borscht in a slow cooker

Products for green borscht can be found in almost every refrigerator in the summer.

Ingredients:

• 2-3 potatoes;
• 1 carrot;
• 1 liter of water;
• a little vegetable oil;
• 50 gr. lard;
• 2-3 cloves of garlic;
• 1 bunch of sorrel;
• 2 large chicken eggs;
• 2 tablespoons sour cream for serving;
• Dill for serving.

Cooking process:

Three carrots on a fine grater or cut into thin bars. Select the “frying” (or “baking”) mode and fry in a multicooker bowl with vegetable oil. Meanwhile, finely chop the onion and add to the carrots, which have slightly changed color. Fry together for another 5 minutes, do not close the lid, do not forget to stir.

Peel the potatoes in green borscht and cut into cubes. Add to the sauce made from sautéed vegetables in the slow cooker.

Let's prepare a thickener for green borscht. For these purposes, different products are used, I will list only those that are suitable specifically for our borscht.

Rice cereal. Add 3-4 tablespoons at the beginning of cooking. It is advisable for the bris to be slightly overcooked.

Millet cereal. It is added ready-made to borscht; it is optimal to grind it with lard or butter.

Semolina. The cheapest, tastiest and most unwanted. A lot has been said about the dangers of semolina. If you still choose it, add 2-3 tablespoons of it to the green borscht 5 minutes before the end of cooking. Add broth, stirring well.

Eggs. They are added both boiled and raw to borscht. In this case, you can add boiled and, the taste will be richer. I suggest choosing this, the simplest option.

Lard (grout). This is exactly what my grandmother called borscht. To do this, grate lard, preferably from the freezer, on a medium grater. If desired, add chopped garlic and mix everything. Add lard to the borscht 3-5 minutes before the end of cooking. This option also suits us, since we will be preparing borscht for a very hungry husband.

Cook green borscht in a slow cooker until almost done. Until the moment when the display says that there are 7-10 minutes left until the end of cooking. Next we will add thickeners for the borscht.

Mix raw eggs with a fork. Pour into borscht, stirring.

The broth will become much thicker. After 2-3 minutes add lard.

Coarsely chop the sorrel into green borscht.

Pour the sorrel into the already turned off multicooker bowl. We won’t boil the sorrel, so we won’t need a lot of sorrel, and the borscht will be quite tasty.

Pour thick, delicious borscht into bowls. Sprinkle with finely chopped dill. Season this thick borscht with sour cream, and just one or two plates of it is enough to keep your husband full.

Tatyana ATV prepared green borscht in a slow cooker and sent us this step-by-step photo recipe. Bon appetit and good recipes!

Best regards, Anyuta.

Green borscht, sorrel soup - call this dish what you want, but every family prepares it. It’s hard to argue with the fact that everyone has their own recipe. Some people cook with broth, while others prefer a lighter option: with water, without an extra amount of oil, but only with the intense sour taste of sorrel and the aroma of dill, parsley, green onions and herbs that the cook likes. For example, some people like to cook green borscht with young nettles. Another interesting option would be if you add a spoon or two of aromatic pesto sauce to the base - the dish will sparkle in a new way and begin to smell fragrant in the summer!

But no matter what composition you prefer, you can further simplify the task of preparing an already generally simple dish thanks to a kitchen assistant - a multicooker. The recipe for this green borscht is very simple and versatile. It is prepared in water, and thanks to a small amount of butter it turns out tender and truly spring-like. And even if you are an ardent supporter of first courses made with meat broth, be sure to cook green borscht according to this recipe - you will probably like it!

Cooking time: 40 minutes / Yield: 6 servings

Ingredients

• potatoes 4-5 tubers
• onion 1 piece
• 1 carrot
• chicken eggs 4 pieces
• sorrel 1 large bunch
• dill, parsley - 1 medium bunch each
• green onions 2-3 stalks
• butter 20 grams
• bay leaf 1 piece
• salt, pepper to taste.

In addition, you can prepare sour cream or cream for serving.

In this recipe, the Mirta MC 2211 multicooker, “Soup” mode, was used to prepare the dish.

Preparation

Peel the onions and carrots. Cut the vegetables into small cubes.

Melt the butter in a slow cooker and add the vegetables to the bowl.



Stirring occasionally, cook for 3-4 minutes until translucent.

During this time, peel and cut the potatoes into cubes.



Place the potatoes in the slow cooker with the vegetables. Add bay leaf.



Pour about one and a half liters of boiling water into the bowl.



Wait until the water with vegetables in the multicooker boils and adjust the cooking time by setting it to 30 minutes.

While the vegetables are cooking, boil the eggs separately. Chop the sorrel and greens and mix.



When the vegetables are ready, add salt and pepper to taste and place the greens in the multicooker bowl.



Next, add the chopped eggs to the slow cooker.



Boil the borscht for a couple more minutes.

You can serve the dish immediately, adding sour cream or cream to your taste.

The modern pace of life deprives a woman of time to prepare first courses. After all, she is at work all day, and after that she wants to spend some time with her family and children. Modern technologies come to the aid of busy businesswomen and housewives, and this also applies to the multicooker. Such an assistant in the house will prepare breakfast in the morning and serve the first course for dinner.

With the arrival of spring, sorrel appears, the borscht from which is very tasty and healthy; prepare green borscht in a slow cooker.

Ingredients:

• 300 grams of meat;
• several potatoes;
• carrot;
• a couple of tomatoes or tomato paste;
• one chicken egg (boiled for one person);
• bulb;
• greenery;
• sour cream;
• sorrel;
• oil for frying.

Cooking green borscht in a slow cooker

Peel the onions, carrots and potatoes and wash them.

Grind the onion and three carrots on a coarse grater. Add a couple of tablespoons of oil to the multicooker bowl and turn on the “baking” mode, add the onion, fry for a couple of minutes, then add the carrots. It will take 15-20 minutes.

The meat needs to be washed and cut into convenient pieces; if desired, you can use the bones with the meat. Cut the potatoes into cubes. Place in a slow cooker, add water and set in the “stew” mode for 60 minutes of cooking.

You can cook green borscht with sorrel in a slow cooker with or without tomato paste. For lovers of red borscht, add tomatoes or tomato paste. The tomatoes are washed and cut in several places. Then they are doused with boiling water and the skins are removed. The finished tomatoes are cut into cubes and added to the borscht.

Wash the sorrel and greens, separate the hard stems and chop them. About 10 minutes before the end of cooking, add the herbs and sorrel. At the same time, add a diced egg or several. Some people prefer to put it directly on a plate, cutting it into 4 parts - it all depends on your wishes. Also, ready-made green borscht is served with sour cream or mayonnaise, and don’t forget about a few pieces of bread.

Green borscht from sorrel for a slow cooker

Green borscht made from sorrel - a recipe I tested for a slow cooker, I guarantee an excellent taste!

Hello! If you don't have one, then look at the recipe on the stove. Similarly, I cook green borscht from sorrel in a slow cooker. By the way, in the borscht with sorrel, the recipe for which you are now reading, there will be no beets, because I don’t like them in this borscht and don’t put them in it. In general, without beets, it’s not quite borscht, but that’s not the point. The dish is amazing! My guys came in from the street, they were cold, they wanted to have lunch soon. They ate their fill of hot borscht, warmed up, their cheeks were flushed - they sat happy =)

In November, young fresh sorrel for borscht is already difficult to find on the shelves. But I'm thrifty. In the summer I prepared a lot of canned sorrel, and now in the winter we will have aromatic borscht with sourness. This recipe offers a chicken option. If you don’t like it with chicken, cook green borscht with beef. Below I will tell you how.

Green sorrel borscht in a slow cooker - ingredients:

• Potatoes – 400 gr
• Chicken – 400 gr*
• Onions - 200 gr
• Carrots – 100 gr
• Sweet pepper – 100 gr**
• Tomatoes – 100 gr**
• Sorrel - 150-200 gr
• Boiled eggs - 3 pcs
• Greens, salt, garlic - to taste
• Tomato paste - to taste and desire

The volume of my multicooker bowl is 4.5 liters.
*The chicken meat in the green borscht recipe is specially prepared meat for first courses according to my mother’s recipe. I promise the recipe will come soon =)

** Bell peppers and tomatoes were not specifically used in this recipe. I love fresh summer and autumn vegetables. But not the wax ones from Egypt.

Green sorrel borscht - step-by-step recipe for a slow cooker with photos

After an hour and a half, the green sorrel borscht is almost ready. Add finely chopped eggs, sorrel, and herbs. Now you can add salt to taste.

Green borscht with sorrel should boil and simmer for at least a couple of minutes. All is ready!

Serve green sorrel borscht, cooked in a slow cooker, well with sour cream and garlic. And even better - with sour cream and garlic sauce and fragrant fresh Ukrainian bread.

Calorie content of green sorrel borscht per 100 grams = 60 kcal

• Proteins – 2.5 g
• Fats – 3.5 g
• Carbohydrates – 4.2 g

Cooking time: 2 hours

The clock says half past two in the morning. My family is snoring in unison, but I can’t sleep at all. I decided to sit down and think about a New Year’s competition, dear readers, in which anyone can take part and you don’t have to be a cook for this. The competition is already 97% ready. And by the way, I almost figured out what the surprise prize would be =) But more on that a little later.

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That's it, cook the green sorrel borscht, bye!