Borsch
Every housewife has her own secret of borsch cooking. I want to share a borsch recipe with you which I did in a multicooker.
Every housewife has her own secret of borsch cooking. I want to share a borsch recipe with you which I did in a multicooker.
- Carbohydrate 81.3427539166667 g
- Cholesterol 528 mg
- Fat 149.794067333333 g
- Fiber 18.5030860886157 g
- Protein 161.962219083333 g
- Saturated Fat 59.1657805166667 g
- Serving Size 1 1 Serving (2298g)
- Sodium 686.854420833334 mg
- Sugar 62.839667828051 g
- Trans Fat 19.4361836458333 g
- Calories 2315 calories
Step-by-step
- Place meat, sliced in small pieces, shredded cabbage, grated beet and juice of half lemon in bowl of multicooker. Mix these ingredients.
- Add onion, carrot, potatoes, chopped lobule of garlic, grated tomatoes, a bit of brown sugar, salt and black pepper, water or broth.
- Cook on Soup mode for 1,5 hrs.
Unlike a clear broth soup that relies on rapid simmering on a stovetop, borsch depends on gentle, sustained heat extraction to meld root vegetables and meat. Preparing this dish inside a multicooker changes the thermodynamic environment entirely by sealing steam within the chamber under mild pressure. Because multicookers lack the rapid evaporation rate of a traditional Dutch oven, water levels must be measured carefully to prevent a diluted final consistency. Shredding the beets directly into the cooking vessel alongside the meat ensures uniform heat distribution during the ninety-minute soup cycle. Acid is critical here; incorporating lemon juice alongside raw beets prevents the betalain pigments from degrading into a dull brown hue under sustained heat. When grating the tomatoes and carrots, maintain a medium shred size so they partially dissolve into the broth rather than vanishing completely or remaining stubbornly crunchy. Fresh dill and chopped parsley should be stirred in immediately after the pressure releases to preserve their volatile aromatic oils, which dissipate if subjected to prolonged boiling. Store leftovers in an airtight glass container for up to four days, noting that the starches from the potatoes will continue to thicken the liquid as it chills.
