Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker

Category: First meal
Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker

Ingredients

Duck - portions for 4-5 servings
Bulb onions 1 PC.
Carrot 1 PC.
Sweet pepper ½ pcs. red
Parsley root, celery a piece
White mushrooms 4 things. small, used frozen
White cabbage a piece of about 200 grams
Fresh potatoes 2 pcs. middle
Red beet 2-3 pcs. small
Fresh red tomatoes 1-2 pcs. medium. Used canned red tomatoes in my own juice
Prunes - 2 pcs. per serving
Spices, pepper mix 1 tsp
White sugar to taste, about 1-1.5 tsp.
Light balsamic vinegar - about 1 tbsp. l. taste
Celery leaves handful
Vegetable oil 1 tbsp. l. for frying
Salt taste

Cooking method

  • First, I fry the borscht. I pour vegetable oil into the saucepan of the pressure cooker, heat it up in the Baking mode, then put chopped onions, carrots, sweet peppers, parsley root, a pinch of salt, a mixture of peppers and sauté for a few minutes. Then add the chopped mushrooms, simmer a little more until the liquid evaporates.
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • Disable Baking mode.
  • Add sliced ​​cabbage to the pan
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • , French fries, duck meat, salt to taste, water about 1.5-2 liters, I expose Simmer mode, pressure 3, time 1 hour and bring it to the end of readiness... Meat put duck legs 2 pcs. from the freezer, so I used the Simmer mode. Disable the mode, I do not leave it on heating.
  • I did the cutting of vegetables with a Phillips Blender 1669, and someone asked me how they would lead the vegetables in the cut after heat treatment.
  • Showing: vegetables sautéed and filled with water and a ready-made base for borscht after an hour of simmering
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • While the main part of the borscht is being prepared, I make beetroot frying. I put sliced ​​beets into the pan, pour water to almost cover the beets and the carcass until half cooked and the liquid boil away.
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • Now I add small tomatoes from a jar, knead them with a fork, cut prunes into halves, salt, sugar, vinegar, taste and simmer until the liquid evaporates. Pour the prunes with hot water for a short time and rinse, but do not hold for a long time, so as not to lose their shape.
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • Turn on the pressure cooker in the Cook mode with the lid open, put the beetroot roast, sliced ​​celery leaves in the borsch base, bring to a boil, and boil for 1-2 minutes.
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker
  • Disconnect the pan, cover and let it brew.
  • Pour the finished borsch into plates, add sour cream, and taste!
  • Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker

Note

Like a variety of borscht options, delicious! You can feel both porcini mushrooms and sweet and sour beetroot frying. I like it!
I recommend to lovers of a variety of borscht!
Cook with pleasure and bon appetit! Borscht with duck, porcini mushrooms and prunes in Oursson MP5005 pressure cooker

MariS
I am going to cook borscht with duck for a long time - I have not been honored!
And this one is just a real masterpiece, and its taste is so rich. Great, Tan!
A very interesting recipe, thanks.
Tanyulya
Yeah, on the street it's cold oooo borscht now definitely wants to. I'll cook myself without ducks. But I'll add prunes. Tatiana, thank you
Admin
Girls, THANK YOU!!!!

Marina, I also tuned in for a duck for a long time, but here I climbed into the freezer, and there ... two duck parts were formed, in the form of legs - well, it ripened right away

Yes, I wanted something hot! Tatyana, well, instead of duck mushrooms, at least add! Or doesn't Parker respect them?
Tanyulya
Quote: Admin


Yes, I wanted something hot! Tatyana, well, instead of duck mushrooms, then at least add! Or doesn't Parker respect them?
I will add mushrooms, only white ones. And the truth is, with the cold hot soup, I wanted mustard or grated horseradish for bread ... mmmm ...
kirch
Borshchik is very appetizing. I liked the cutting on Filipka. And shredded cabbage with a blender? Preparing myself for the purchase
Admin
Quote: kirch

Borshchik is very appetizing. I liked the cutting on Filipka. And shredded cabbage with a blender? Preparing myself for purchase

Luda, THANK YOU!!

Yes, I did all the cutting in Phillips 1669, I specially made a photo for you to see the quality of cutting with different attachments: cubes, shredder (cabbage), grater (carrots). As with any device you need to get used to, but for now you like the toy
And I even chopped apples for jam into cubes
Gala
Quote: Admin


Pour the finished borsch into plates, add sour cream, and taste!

Such a noble borscht can only be tasted!
I will definitely do it, maybe I can only replace the duck with a turkey. Ducks somehow don't live at home
Tatiana, thank you!


Admin
Quote: + Gala +

Such a noble borscht can only be tasted!
I will definitely do it, maybe I can only replace the duck with a turkey. Ducks somehow don't live at home
Tatiana, thank you!

Galinka, THANK YOU!!!

Yes, the duck somehow goes well with prunes, and there were remnants of the former luxury in the freezer And so, you can put a turkey, especially the wings, it is very suitable
lillay
Yesterday I racked my brains: like borscht with duck. which is in the freezer, cook. And here is such a gorgeous recipe! Admin, thank you very much!
So the duck can be immediately frozen, from the freezer, put into a saucepan for Simmering? And we don't have porcini mushrooms .... only champignons on the market. Can they be replaced or is it better without any bends then?
Admin
Quote: lillay

Yesterday I racked my brains: like borscht with duck. which is in the freezer, cook. And here is such a gorgeous recipe! Admin, thank you very much!
So the duck can be immediately frozen, from the freezer, put into a saucepan for Simmering? And we don't have porcini mushrooms .... only champignons on the market. Can they be replaced or is it better without any bends then?

How useful it is to shove meat pieces in the freezer, you see, and they will come in handy!
Yes, you can put duck in borscht and cut it into portions. The cooking time will depend on the amount of cold meat. I had only two legs, so I set the time for 1 hour, the meat was well cooked. If there is more meat, then you can increase the time to 1.10-1.20, taking into account the pressure build-up.
Mushrooms can be put to taste. But the best thing is of course the porcini mushrooms! I always keep a small stock of natural mushrooms in the freezer. Our porcini mushrooms are often sold in the sepermarket, it helps a lot when there are no stocks.

Lily, cook for health! It is delicious!

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