More popular and traditional dishes than borscht is difficult to imagine even. We offer you today several recipes for cooking green borsch in a multivark. Its main feature is the addition of greenery, giving the soup a rich amber tint and an original sour taste.
Green borsch in the multi-bar "Panasonic"
Ingredients:
- chicken meat - 300 g;
- sorrel - 1 bundle;
- green onions - 1 bunch;
- egg - 2 pieces;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- bulb - 1 piece;
- spice.
Preparation
Chicken pre-defrosted and boiled with a laurel leaf and black pepper. Then strain the chicken broth and set aside. The bulb is peeled from the husk, cut into cubes and put into a greased cup of multivark. Turn the appliance on, close the lid and fry the onion on the "Zharka" program for about 15 minutes. Carrots are peeled, rinsed, chopped on a large teuroechke and added to the onions. Mix the vegetables every 3 minutes with a shovel and pass them until golden. We wash the potatoes, cut the peel, cut it in small slices and put it into the multivark. Now pour all the broth and cook the soup for 30 minutes on the program "Quenching".
At this time, boil hard-boiled eggs, cool them, clean and cut with a knife. Green onion and sorrel rinse in cold water, shake and shred a knife. Chicken meat is separated from the bones and crushed. After the sound signal, add meat and greens, mix thoroughly and prepare another 15 minutes, selecting the program "Soup / Quenching". Ready borscht let a little cool, then gently pour into a comfortable dish and leave for 30 minutes to infuse under the lid. We serve a dish with sour cream and croutons.
Green borsch in the Redmond multivariate
Ingredients:
- meat - 450 g;
- potatoes - 4 pcs .;
- carrots - 1 piece;
- sorrel - 1 bundle;
- bulb - 1 piece;
- egg - 3 pieces;
- rice - 3 tbsp. spoons;
- green onions;
- spice;
- water;
- laurel leaf.
Preparation
Let's find out how to prepare a green borscht in the Redmond multivark. So, the meat is washed and cut into slices. Eggs put in cold water, salt and cook for about 10 minutes until cooked over medium heat. Then we cool them, clean them and leave them to cool. My potato, cut the peel and cut into cubes. Carrots are cleaned and rubbed on an average grater, and a small bulb shredded. Now we lay in a bowl multivarka pieces of meat, carrots with onions and potatoes. Add the laurel leaf and spices.
After that, fill all the contents with water and put the "Quenching" mode on for 90 minutes. This time while rinse thoroughly the rice and add it to the borsch for about 25-30 minutes before the end of the program. Boiled eggs are cut into cubes and add to the bowl multivarki along with the greens at the very end of cooking. The first dish to taste, switch to the "Baking" mode, bring borsch to boil and turn off the appliance. Ready soup spilled on plates and fill with sour cream.
Green borsch in the multivarquet "Polaris"
Ingredients:
- meat - 400 g;
- potatoes - 2 pieces;
- bulb - 1 piece;
- sorrel - 1 bundle;
- egg - 3 pieces;
- tomato paste - 2 tbsp. spoons;
- garlic - 1 clove;
- spice;
- water - 2 l;
- fresh greens.
Preparation
We carefully wash the meat, put the multivarks in a saucepan and pour the boiled water. Turn the device on the "Quenching" mode and detect about 2 hours. 40 minutes before the end of cooking, add the diced potatoes. Onion finely shinkuem and passeruem in a frying pan on a warmed oil until soft. Then we put the tomato paste and remove the roast from the fire. Eggs boil in advance, clean and chop slices. Sorrel and greens are washed and crushed. When the alarm sounds, turn the multivarker on the "Baking" mode, add sorrel, vegetable roast, eggs, spices and salt. All mixed, boiled and turned off the device.