Borsch with stew: recipe with photo

For an experienced housewife it's easy to cookborscht. It is not only tasty, healthy, but nutritious. However, not every woman knows how to cook borscht in a multivark, and even with a stew. You will read about this in our article.

Ingredients

Borsch with mushroom is done very quickly. To do this, cook cabbage (300 g), finely chop it, and cut 400 g of potatoes into small cubes. One large carrot and a small beet, grate on a large grater in different containers. Cut one onion into small cubes. For roasting you need 3 tbsp. l. vegetable oil.

For gravy, cook 1 tbsp. tomato juice, 1 tbsp. l. tomato paste and ¼ lemon. From the seasonings should be: 1 small bunch of parsley, 4 pcs. pepper peas, salt, 1 clove of garlic, 1 tsp. sugar and one bay leaf. And of course, prepare 1 jar of stew and 2 liters of water.

If you have the above ingredients, you can start cooking.

Fried Borsch

In a bowl multivarka pour vegetable oil,Turn on the "Fry" mode and, while warming, cut the onions into small cubes. Carrots and beets grate on a coarse grater. In the heated oil, place the onion, fry it so that it brightens, but was not golden in color. Then add the carrots and fry until done. Next, put the beets to fry and continue frying until the softness of the vegetables.

In the meantime, prepare the gravy. In a separate container pour the tomato juice, add there lemon. Stir well. Then add the tomato paste to the same container. Dilute until smooth. This sauce pour into the bowl multivarka to fried vegetables. When the liquid begins to boil, add sugar. The taste should be sweet and sour.

When the frying leaves for 5 minutes, the excess liquid evaporates, you can turn off the multivark for a while.

Borsch with tushyonka: a recipe with a photo

In a multi-bar the dish is much easier to prepare. However, do not forget about the proportions that are desirable to comply with. When the roast is cooked, it is possible to process other products. Cabbage finely chop, and cut potatoes into cubes.

In the bowl of the multivarka, to where the roast pour, pourwater prescription. Then add a jar of stew, cabbage and potatoes. Immediately put all the necessary spices. This is salt, pepper, bay leaf, finely chopped garlic. Mix everything thoroughly. Close the lid and turn on the Borsch program for 40 minutes.

However, do not forget that it all depends on the modelmultivark. On the same program may be exhibited a different time. Therefore, be guided by your model. Remember that the stew is already ready. And the vegetables are cooked quickly, so sometimes enough and 20 minutes to cook a delicious borscht. When the multivarker turns off, you can pour the dish into plates and serve, sprinkling with crushed green herbs.

Borsch without zhirki

In a multivark often do such a dish. Especially when there is no time to cook for a long time. To make a borsch with a stew without frying, pour water into the bowl of the multivark, add a little vegetable oil, diced potatoes, cabbage and grated carrots. Stir. Then cut the onions, thin strips of beets and add them to the bowl of the multivark.

Make a sauce, as in the previous recipe, fromtomato juice, lemon and pasta. Stir and pour into the multivark. Add all the necessary spices, a jar of stew. Turn on the Borsch mode on average for 30 minutes.

Cooking tips

As you can see, borsch with marmalade in a multivarkprepared easily, and it does not take much time. However, there are some secrets that chefs use. For example, to keep borscht red saturated color, you need to add a little acid (lemon, tomato juice).

It is desirable to add 1-2 cloves of garlic to borsch. First, it leaves an unforgettable aroma, and secondly, it is very useful for the body. The same applies to pepper, but not ground, and peas.

The Bay leaf is for an amateur. In principle, you can do without it, but he also adds to his dish a special flavor.

Sugar emphasizes his tenderness, refinement and uniqueness. Remember: the taste of borsch depends primarily on roasting. Therefore, try to cook it the way you like it.