Lean borsch with baked beets (Multicooker Redmond RMC-02)

Lean borsch with baked beets (Multicooker Redmond RMC-02)

Category: First meal

Ingredients
White cabbage	optional
Beet	optional
Carrot	optional
Bulb onions	optional
Red sweet pepper	optional
Tomato juice	160 ml
Parsley	optional
Dill	optional
Garlic	taste
Salt	taste
Four Pepper Blend	taste
Allspice peas	taste
Spices Ukrainian borsch	taste
Spices Porcini mushrooms and herbs	taste
Water	500 ml
Vegetable oil	2 tbsp. spoons

Cooking method

Install the Baking program. Put cabbage, onions, carrots, bell peppers in the multicooker bowl (cabbage - in strips, onion and pepper - in cubes, carrots - grated on a medium grater). Add vegetable oil, salt, Four Peppers mix, Kotanyi's Mushrooms and White Herbs Spice Mill. Fry for 10 minutes with the lid closed, 10 minutes with the lid open with occasional stirring. Vegetables should be fairly pungent in taste, well-fried and flavorful.
Set the program "Stew. Soup", time 40 minutes. Add 160 ml of tomato juice (1 mst) to the fried vegetable mixture. Simmer for 10 minutes under the lid.
After 10 minutes, put the potatoes in a bowl, pour 500 ml of boiling water from a kettle, add the spices "Ukrainian borscht" from Kotanyi, allspice, bay leaf, salt (we are guided by taste). Cooking borscht for 30 minutes. Add chopped garlic, dill, parsley to the thicket. The time (30 minutes) is rather arbitrary, since potatoes of different varieties are cooked at different times; we focus on the readiness of the potatoes. If necessary, extend the cooking time by 5-10 minutes.
While the borscht is boiling, we cook the beets. Wash the beets thoroughly with a vegetable brush. Put in a bag for cooking potatoes in a microwave oven (you can use a regular plastic bag). Bake for 5 minutes (on program 600). We take out the bag from the microwave, evaluate the readiness of the beets (during this time they are not ready yet, of course). Place the bag of beets in the microwave until tender (depending on the size of the vegetable, the power of the oven, the initial temperature of the vegetable). Focus on the beetroot skin, it should lag slightly. I baked the second time for 3 minutes. The beets should be completely soft. We clean the beets, rub them on a medium grater (cut the parts that could not be grated finely).
After the potatoes are ready, add beets to the borscht. Add a tiny piece of lemon (but always without the rind) to keep the color very bright and beautiful. We taste it, add salt if necessary, you can even add a little sugar (after all, tomato juice and lemon will give sourness).
We leave for 10 minutes on the "Auto-heating" program, so that the borscht is infused a little.
Bon Appetit!

It is clear that you can cook borscht (like everything else) not only in a multicooker)))

Note

If you cook borsch with baked beets, the color is very bright and rich.
The photograph does not convey this color. In the photograph it is red, but in fact it is bright cherry. I can't do anything I'll have to take my word for it Try it - see for yourself