Borscht in a multicooker Bork U700

Borscht in a multicooker Bork U700

Category: First meal

Ingredients
Beef (neck)	300-350 gr.
Cabbage	250 gr.
Beet	1 large
Onion	1 average
Carrot	1 average
Potatoes	2-3 pcs.
Bolg. pepper	1 average
Greens (dill, parsley)	half the beam
Tomato paste	2 tbsp. spoons
Rast. oil	2-3 st. spoons
Vinegar 9%	1 tbsp. the spoon
Sugar	1 tsp
Salt pepper	taste
Garlic	3 teeth

Cooking method

• First you need to cut everything. Meat - in small pieces (2cm); potatoes - slightly larger than meat; onions, cabbage and peppers - optional; carrots - either on a coarse grater or on a shredder with small strips; Beets - half three on a coarse grater, and the other on a fine grater. We put the finely grated beets aside and do not touch them yet (we will need them at the very end). Turn on the "Oven" level 2. Pour vegetable oil into a bowl, put tomato paste in it and fry for a couple of minutes. Turn off the "oven". We put everything that was cut and grated into a cartoon (except for small beets). Pour boiling water up to the 3-liter mark. We close the lid and cook on Multipovar 95C for 50 minutes. At the end of the program, add vinegar, sugar, salt, pepper. And also: greens, crushed garlic and finely grated beets. Stir, close the lid and leave on heating for 5-10 minutes. infuse. All. The borsch is ready. Bon Appetit!

Time for preparing:

1 hour

Cooking program:

Multicook

Note

If desired, you can add your favorite herbs and roots to borscht, for example, parsnips, celery, etc.
Yes, and also, I salt the borsch at the end, because I like the denser, more elastic structure of vegetables. If someone likes soft vegetables more, then add half a teaspoon of salt at the very beginning of cooking. The salt will quickly draw out the juices and the vegetables will soften.

Similar recipes

Borscht in a multicooker Panasonic SR-TMH 18 (Vilapo)

Borscht (multicooker DEX-50) (Keti)

Simple borscht in the multicooker Stadler Form (V-tina)

When did you have time? With temperature and such feats. Hats off: hi: True, they say a woman will not disappear anywhere, clever.
Flax and why add beets at the end? Does it give a certain taste, or for color?

Great!
And we just cooked borscht yesterday, despite the fact that I don't know how to cook soups at all, I used a compilation from the Bork recipe for the Beetroot and the observations of the ladies from the Multicooker.
The result came out gorgeous, but I don't know if it's worth it to flood with my recipe? I'm new here and don't know the rules yet
PS The husband, who hates borscht, ate 2 plates, and the son said "thank you" 4 times! ))

When did you have time? With temperature and such feats. Hats off: hi: True, they say a woman will not disappear anywhere, clever.
Flax and why add beets at the end? Does it give a certain taste, or for color?

Oh, Tanyush! I was so impatient with borscht, the body, probably, urgently needed vitamins. I dreamed about him. And I took a picture at the same time ... not to waste the good! But without the multi, I would hardly have cooked it. I would ask my husband to order at a nearby Ukrainian restaurant. Regarding the beets - even before I cooked in a regular saucepan, I always left a handful of beets, then threw them along with the herbs, brought to a boil and turned them off. And here it is no longer boiled, but rather like tea in a thermos is brewed, therefore I rub this part of the beet on a fine grater. And all this is primarily for the color, but the taste, of course, changes a little. You can feel sweet beetroot.

Great!
And we just cooked borscht yesterday, despite the fact that I don't know how to cook soups at all, I used a compilation from the Bork recipe for the Beetroot and the observations of the ladies from the Multicooker.
The result came out gorgeous, but I don't know if it's worth it to flood with my recipe? I'm new here and don't know the rules yet
PS The husband, who hates borscht, ate 2 plates, and the son said "thank you" 4 times! ))

Come on, Irish! What does the flood have to do with it? Now, if you began to tell us here about some miracle mop, we, of course, would have kicked you out of here under the white little hands. But you are on business. Share, of course. If you want, then right here, but you want to create your own recipe. Personally, it will be interesting for me to try your version. Tanya also allowed me to put out her chicken noodles, but I just can't get to it. So we are waiting, sir! And you are welcome!

Thank you Elena for permission
I will definitely post my version, only I will run it one more time, just in case - suddenly I was lucky

Thank you Elena for permission
I will definitely post my version, only I will run it one more time, just in case - suddenly I was lucky

Come on - come on! I hope that the next borscht will be yours.

Elena, cooked borscht according to your recipe, well, it's very tasty, personal gratitude to you for such delicious recipes. At first I doubted whether to put raw beets at the end, I was afraid that it would crunch on my teeth))), but still decided not to deviate from the recipe, and the color and taste turned out great. In general, thank you very much

Oh, Larochka, how pleased I am that you liked it! I myself love it from the multicooker.
Thanks for writing a review! So, I didn't try in vain!

Helen, you are a great fellow, not only do you cook, you also find time to lay out recipes, everything is detailed and beautiful. Maybe someday I will be honored for such feats, but for now there is absolutely no time for this.

Maybe I will someday qualify for such feats

Yes kanesh, what are your years ?!

Hello! bought a multicooker bork 700. husband asks for cabbage soup. in all the recipes they write that they put beef pulp, although cabbage soup is cooked from meat on the bone ..... but what about the fat? Elena please explain to me

[Linen]

Linen, but here, in fact, there is nothing to explain. This is a purely individual matter. I just don't like it when bones dangle in soup. Therefore, when I buy meat, for example, beef neck, there is always a small bone in it. I just cut such bones with a little meat and put them in the freezer. And then "at the first request" of my husband, I cook them for him in a little water. It turns out almost aspic, which the husband eats with pleasure with rice. And he has a separate "holiday", and once again, while preparing soups, I do not bother with filtering the broth.
But if you are used to cooking soups on the bone, then, of course, cook the broth first, and then pour the rest into the pan.

and how to remove the foam?

You know, but in my opinion, cooking with the "Bouillon" does not foam. I myself did not cook, but if my memory serves me, the girls said that foam does not accumulate in this mode. Although I will not argue.
You can boil the bones with a little water, literally, just to cover the bones, on "Stew". This program lasts 45 minutes.

Thank you!!!!

Yes, not at all, hospadya!

Well, on this site they answer, they help with advice very quickly. and on the site a multicooker. ru are silent. answer quickly if you ask about redmond or polaris

That's right! There is a kind of unhealthy atmosphere about multicooker. It's not the first time I've heard that.
Oh, you don't go there, you sit with us. You know what cool girls and boys are! Always help! We are all friends here, regardless of personal preferences for technology. And on the "Multicooker. Ru", yes, they do not like Bork, this is already, in my opinion, everyone knows!

that's interesting ... why don't they like Bork?

Well, here, just the same, everything is logical. Bork is a pretty strong competitor, but on a trade in Redmonds and Polaris. I'm not saying that they are bad, no, they are good multicooker, but in order to successfully promote them, you need to keep competitors from flickering. Therefore, neither Borki nor Kukushki (Borkin's sisters) are in honor of them. I am sure that a number of other brands of cartoons fall under this shop.
But this is purely my opinion, of course. I don't insist on it.

competitors ... maybe. only in what? bork has a very high price. not everyone can afford to buy it for cash and not everyone decides to take it on credit or in installments

may be. only in what?

God knows ...
Simply, it is generally common for a person to promote one thing and scold another. And at the expense of the price ... time has shown that not so few people buy Borki, and indeed expensive multicooker. Not every second, of course, the price is, one might say, exorbitant, but not to say that such people are few.
And in general, I think that people should buy what they like, and not what some aunt dictates to them from YouTube. And everyone chooses a technique for which he has the means, while not scolding the acquisitions of others. Although I have Bork, I do not shout at every intersection that he is the best, and the rest is "G". For example, I also like THIS multicooker Mulinex. Both quality and great functionality. And it costs almost three times cheaper than my Borchik!

Well yes you are right

[Elena Tim]

Elena Tim, Helen, I cooked borscht according to your recipe - only instead of beef I have chicken, and instead of Bork U700 - DEX60, the taste did not suffer from this at all - it turned out very, very tasty. Thank you! I already have more than one of your recipes in the bookmarks, the next one will be meatballs a la "Minced meat / pepper" ... and your ham is something !!!! just dump my head, read it and lick my lips ...

Tanya, thanks! I am very glad that you liked it! Of course, it is very tasty with chicken. I even cooked borsch with only chicken at one time. I liked these more.
And, of course, try the meatballs. They say many people like them. Thanks again!

[Lenochka]

Lenochka, I'm going to you with gratitude and a saucepan of borscht
Thanks for the recipe, finally I got what I wanted from SV and borscht.
The taste and aroma are incomparable Thank you so much!!!!!!
I didn't guess to cook soups in SV at 95 degrees, and this turned out to be what I needed.

I cooked it in ready-made broth (so I feel better about it) and added boiled, grated beets at the end.
Awesome! I was afraid that the young cabbage would boil too much, no, everything worked out as it should.
And the scent is something !!!!
Made in Brand 6051.

Wow! What a beautiful!
Irish, thanks for such a cool photo report! I already wanted borscht!
When I first got a multicooker, I very quickly discovered that 95C is simply magical. Both the color and taste of vegetables are preserved as much as possible. I am very glad that my experience was useful! THANK YOU!!!
Irish, come on "you", eh? We know each other not for the first day! Agree?

I already wanted borscht!

Falling down, what are the problems? Come in, I still have left))))

Irish, come on "you", eh? We know each other not for the first day! Agree?

Of course, Lenus

And thanks again for the 95 gr.

[Elena]

ElenaThank you so much for the wonderful recipes. While I cook everything and everything works out.

If you resolve the issue. Not a prescription.

Elena, I see you cook all soups on the Multipovar at a temperature of 95 *. Is it possible to make the temperature a little higher and decrease the time, or is 95 * the optimal temperature for the soup?
Thanks again.

Natasha, well, I cook almost all the soups that are called "in one tab". Therefore, in fact, I have no choice. If I increase the temperature, the meat will naturally cook, but the vegetables will only leave rags. And so, finely chopped meat is cooked simultaneously with vegetables. And it is soft, and the vegetables are whole and beautiful - they do not have time to lose their color and taste at such a temperature.
Well, if you cook the broth separately, then, of course, vegetables can be cooked at a higher temperature. Why waste time?

Len, thanks again.
Tomorrow I'll go to the store for cabbage and cook borscht. I dreamed for a long time, but did not know exactly how to cook it here. Unsubscribe necessarily.

To your health, dear! I would be glad if you like it!

[Elena]

Elena, I made it :) It turned out delicious :))) Thank you very much for the recipe.
Moreover, I counted, it has only 22 calories per 100 grams. Here is the freedom for those who are slim

In gives! I even counted the calories!
On health, Natul, I am very glad that I liked the borschik!

Well, yes, calories ... Always they. Last year I counted all the calories and removed a lot of weight. Now I calculate everything, so as not to go beyond the boundaries of what is permitted. Yes, and my mother keeps telling me that she, as she arrived last week, gained weight with my cooking. So I showed her clearly that my food does not increase the weight.

I didn’t cook anything at all before Boryusik, except maybe salads, pies and cakes. But to cook soup or meat ... If a month ago someone had told me that I would cook borscht myself, or cabbage soup, or pickle, or something else, I would not have believed it at all. My mom is a kitchen goddess, she made and does so many different yummy !!!! Therefore, she would not let me near the stove.

And when maman left for almost a month, I bought Boryusika and away we go. The child always asks for more, says that it is very tasty. Now I cook every day. Yes, everything is different. Probably come off for all the years that I haven't cooked.

And my mother, as soon as she arrived, now I never let her go to the kitchen.

Usurper!
Lan, don't distract me, bum! I'm going to sculpt your lasagna!
Let's see, let's see what you feed the people there!

Elena, an amazing borschik. Made on turkey fillet. It turned out not greasy, and in hot weather you can eat cool. I tried to make stewed soups like in the recipe book, the child eats, but I don't really like it, and the broth ran a couple of times. And your option is ideal for me.

[Yulia]

Yulia, Thanks for your feedback. I am very pleased that you liked it! I, too, used to almost always make turkey borsch, then I somehow forgot it, and you reminded me. It will be necessary to cook this too.
For the summer - the very thing!

Lenochka, thank you very much for the recipe and for the science. I cooked borscht in my Borok in 3 stages. The first stage was to cook the broth, then strain it, disassemble the bones, remove. The second stage was fried on "frying", gradually adding beets to onions and carrots, then cabbage with everything else and proceeded to the third stage - multi-cook - added strained broth and cooked the borscht itself.
Your recipe, among other things, like all your excellent recipes, helps to simplify the process itself without affecting the quality of the dish.
Thank you!!!

[Yutan]

Oh, I’ve already got it off! Thank you, Yutan, I am very glad that you liked it!

Thank you for the recipe !!! everything is very simple and clear! I recently became the owner of this miracle of technology and I am just getting used to it)
I have only one question, is it possible to somehow see the cooking end time? Now I have set the automatic Plov mode, the rectangle is spinning and the time is not shown anywhere. Is this how it should be?

[Dilema]

Dilema, to your health! Congratulations on purchasing this wonderful assistant! And welcome to the Bread Maker!
In automatic programs, the time is not displayed. It also discouraged me at first, but then I got used to it. So, don't worry, everything is going as usual. We have here, I don’t remember on which page, there is a temperature and time plate that Julia compiled, collecting information from users and thanks to her experience. Look, the instructions should also indicate the cooking times in automatic programs. And you will calmly navigate.

[Elena Tim]

Elena Tim, Thank you!!!!
The pilaf is perfect! I honestly didn't even expect it (I also took the recipe from this site).
At the end of the week, be borscht in the house!

Good luck!

Elena! Thank you for the recipe. : rose: Yesterday I made your borscht, the whole family ate it with pleasure, you can't drag it by the ears.
This recipe came to our liking, even the children said, well, very tasty !!!

Truth made in Brand on Milk porridge, 98 degrees.

[Miss Raspberry]

Miss Raspberry, Mash, come on "you"? I'm not that old ...
I myself love this borscht, so I am very glad that all your family liked it. Thank you, dear, for the photo report! It turned out sooo beautifully, bright and juicy! I even wanted to take a little sip!

Hello. Here I am with the owner of the Bork Murtivar. Of course, I immediately wanted to know how to cook borscht in it. Cooked - horror. The cabbage was boiled, the smell was like in the school canteen. Tell me, does the cabbage stay elastic according to this recipe?