Green borscht / with sorrel (pressure cooker Polaris 0305)

Category: First meal
Green borscht / with sorrel (pressure cooker Polaris 0305)

Ingredients

Buriak 1 PC
Carrot 1 PC
Bulb onions 1 PC
Tom. paste 2 tbsp. l.
Chicken or meat 300-400 gr
Potatoes 4 things
Greens (dill, parsley) taste
Sorrel 2 large bundles
Salt, pepper, spices taste
Plant oil + margarine
Eggs 2 pcs

Cooking method

  • For some reason I thought that the green borscht would not work in the pressure cooker .. The sorrel will creep out and will not be tasty. But when I cooked it, I realized how wrong I was. It's delicious! It cannot be compared with the one I cook on the stove.
  • Cut the beetroot into strips and fry in butter + margarine (3 tablespoons of vegetable oil + a piece of margarine) on the FRYING mode. Pressure 3 - 20 minutes. Until the beet becomes soft.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Cut the onion into cubes, three carrots on a grater.
  • Sprinkle our toasted beet with vinegar and add onions and carrots to it. We continue to fry until the carrots are browned and the onions are transparent.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Add 2 tbsp. l. tomato paste and 100 grams of water. Mix everything well and continue to fry for another 3 minutes, until the mass becomes homogeneous.
  • Turn off the Frying mode. It all took me almost 20 minutes.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Cut the chicken into pieces. Diced potatoes. Sorrel is just stabbed into strips. Do not be afraid that they will be wide.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • We put chicken or meat on top of our frying in a saucepan. Who loves what more.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Top with dill with parsley (fresh or frozen) and all our sorrel. Salt, peppercorn, add bay leaf, allspice. And pour the potatoes on top. Sorrel makes a full pot. It will settle later when we add water.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Fill all this with hot water up to the maximum mark.
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • And we put on the SUP mode - Pressure 2 - 15 minutes.
  • While the soup is boiling, beat the eggs well with a fork.
  • After the signal of readiness, we forcibly release the pressure, open and pour the eggs into the borscht in a thin stream. Beat them well in the broth with a fork to make the eggs "torn".
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Mix well, if necessary, then just at this moment you can add salt. And we put on the MANUAL mode - Pressure 2 - 3 minutes. After the signal of readiness, we bleed the pressure forcibly. You can already eat, but it is advisable to leave it just under the lid for 30 minutes so that the borscht is infused. Mine stood for an hour and ended up with an unreal yummy!
  • Green borscht / with sorrel (pressure cooker Polaris 0305)
  • Bon Appetit!

The dish is designed for

Full pressure cooker

Time for preparing:

20 + 15 + 3 minutes

Cooking program:

Fry + Soup + Handmade

posetitell
Luxurious borscht, thanks for the recipe. As soon as I find sorrel, I will definitely do it.
inka_kot
posetitell, and what to look for? We already have a lot in the country and in all markets and corners they sell in tons. It is quite inexpensive, and its taste is unreal.
posetitell
Quote: inka_kot

posetitell, and what to look for? We already have a lot in the country and in all markets and corners they sell in tons. It is quite inexpensive, and its taste is unreal.

Well, I’ll have to visit you for sorrel with Kamaz, otherwise we have a simple grass not very luxuriously recently crawled out, only the apple trees bloomed slightly (in the city) ... Once I saw a bunch in a supermarket, so I need to joke - maybe I'll find it now.
inka_kot
posetitell, ahh. So wait a bit, soon you will go en masse.
Lisihcka87
Girls, today I cut a whole bucket in the winter, I even cut a nail for meat! Our beds are full of
posetitell
Quote: inka_kot

posetitell, ahh. So wait a bit, soon you will go en masse.

Yeah, if it doesn't snow in June, then something else useful will go
Oh, there is Bryansk and sorrel gorgeous, only Chuvashia is the most advanced ...
inka_kot
Lisihcka87, class! So you can roll up for the winter and cook borscht! Sorry for the nail ...

posetitell, but you are with mushrooms! I read that you have a lot of mushrooms!
posetitell
Quote: inka_kot

posetitell, but you are with mushrooms! I read that you have a lot of mushrooms!

Eh, I'm mushrooms in any way, but I'm happy for my fellow countrymen))))
Cranberry
Yummy

We have two varieties of green borscht in our family - green, which is green, and green, which is red Green, which is green - without a beet, but if you wish, you can add cabbage. Sweep away at the same speed.

Thanks for the recipe for our pressure cooker
Irina.A
Thanks for the recipe, I will definitely cook it, just the sorrel has grown enough
Lisihcka87
Quote: Irina. A

Thanks for the recipe, I will definitely cook it, just the sorrel has grown enough
And I girls, I like beets in borscht with sorrel - so unambiguously and tastier and brighter))
Janusya
Thanks for the recipe, Tomorrow I'll cook it for my kids and my husband.
inka_kot
Cranberry, we somehow green-green did not take root. (((And with a beet - it is eaten in two sitting.
Janusya, unsubscribe later about the result. :
Irina. A, cook of course. And tasty and healthy!
To your health, girls. Enjoy cooking.
Janusya
I cooked borscht yesterday, everyone liked it, though I didn't cook it in a slow cooker yet. It turned out very tasty,
inka_kot
Janusya, I am very glad that your family liked it. Cook for health.
When I didn't have a pressure cooker, I also always cooked on the stove: a beet with carrots and onions in a pan - I made frying. And she cooked broth in a saucepan, then added potatoes, sorrel and combined with frying. At the end of the egg.
posetitell
I sit and enjoy borscht (although without sorrel so far, I replaced it with green bell pepper - just a new crop). Vkusnotischaaa !!! Thank you again for the recipe.
inka_kot
posetitell, enjoy in pleasure. With bell pepper, I am preparing you a gorgeous recipe for the first. But he will be later, because we have something pepper now at cosmic prices ...
posetitell
Quote: inka_kot

posetitell, enjoy in pleasure. With bell pepper, I am preparing you a gorgeous recipe for the first. But he will be later, because we have something pepper now at cosmic prices ...

We will wait impatiently (we also have a price of 110 rubles for a new one, but I was just impatient to cook this borscht, ran all the places for sorrel, did not find it, creaked my brains and decided on a little of this pepper, of course, there is no freshness of sorrel and acidity, but even so).
inka_kot
posetitell, I've been thinking for several days ... And how do you like the combination of bell pepper and eggs in the first? Was it okay? I've been trying to remember for a long time, but I've never had such a combination in my opinion (except in an omelet / scrambled eggs) ... I could be wrong.
posetitell
Quote: inka_kot

posetitell, I've been thinking for several days ... How do you like the combination of bell pepper and eggs in the first? Was it okay? I've been trying to remember for a long time, but I have never had such a combination in my opinion (except in an omelet / scrambled eggs) ... I could be wrong.

I took not the Bulgarian that is sold in winter, but fresh (it is green and medium-sized) - it looks more like a natural summer one, it has a different smell and taste, which is probably why it turned out very cool. I think it would not be very good with the winter version of Bulgarian.
Irina.A
Very tasty borscht turned out, cooked in the staff, soup on the program, thanks for the recipe
Newbie
Is a beetroot beet?
Irina.A
yes, it's beets, only if I'm not mistaken, not vinaigrette, but borsch
posetitell
Quote: Irina. A

yes, it's beets, only if I'm not mistaken, not vinaigrette, but borsch

wow, but I just decided it was beets, but with a nickname
Irina.A
posetitell, what about the nickname?
posetitell
Quote: Irina. A

posetitell, what about the nickname?

I meant beets with the nickname "beetroot" (it happens that in different places a thing is called differently).
Irina.A
oh, here's the thing!
inka_kot
Quote: Irina. A
yes, it's beets, only if I'm not mistaken, not vinaigrette, but borsch

I buy any. I like the vinaigrette more. We call it differently, who is beetroot, who is beet ..
Irina. A, I am very glad that you liked the borschik. I love him very much. And in a pressure cooker, he is just so adorable!
Newbie
Quote: Irina. A
yes, it's beets, only if I'm not mistaken, not vinaigrette, but borsch
and how do they differ?
inka_kot
Quote: Newbie
and how do they differ?
The vinaigrette is sweeter and redder. I only try to buy it. And in borscht and salad.

You are Russians. And we are Ukrainians - we have both a Buriak.
Irina.A
Nooo, I grew up in the Kuban, we have a beet there - this is borscht red beets, now I live in the Urals, how many I haven’t tried to grow red beets, but I didn’t find the right one, so I cooked the borschik without it, as I used to, only with sorrel, but tastefully (and I will definitely try with beets)
inka_kot
Irina. A, then I said to myself. We call all beets a beet. Not always, of course, and not all. But many.
Irina.A
inka_kot, and I'm about myself
Newbie
Quote: inka_kot
The vinaigrette is sweeter and redder.
how to distinguish in the store? Cut and chew?
posetitell
Quote: inka_kot

The vinaigrette is sweeter and redder.

Aha! This is what I bought at the local vegetable creeper. Thanks for the health education
inka_kot
Quote: Newbie
how to distinguish in the store? Cut and chew?
Ask the seller if it matters.
posetitell
Inessa, here we have sorrel, as I bought it, I cooked borsch with sorrel (with pork) today, mmm, it's very tasty, so refreshing is the sourness. Thanks again for the recipe.
inka_kot
posetitell, wow. We have already departed. ))))) This borscht is one of my favorites. I'm glad you liked it too. Cook for health.
fox
We don't have sorrel either, so I cooked according to your recipe with beet tops and lemons for a little sourness. Thanks for the recipe.
inka_kot
Quote: fox
We don't have sorrel either, so I cooked according to your recipe with beet tops and lemons for a little sourness. Thanks for the recipe.
How did it come about? Delicious? I've never cooked anything with tops ...
Thanks for upgrading the recipe!
fox
Very tasty, only the thick parts from the leaves were cut with washers and fried. Who did not know that it was tops, they thought it was sorrel. So, with joy, I froze the tops too, since the sorrel did not have time. the main thing is to correct. cook do not be afraid.

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