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Borscht with pork in a multicooker
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Borscht with pork in a multicooker

60 min4 serv.20 февр. 2026 г.

Description

Hearty and aromatic soup. This is not only a simple but also a healthy borscht option, as there's no frying involved. However, if desired, you can always sauté the vegetables beforehand. By the way, I recommend preparing the broth in advance, but to save time, you can cook the vegetables together with the meat right away. The resulting borscht turns out rich, filling, and truly delicious. This recipe is definitely a valuable addition to any cookbook. Serve with fresh herbs and sour cream.

Instructions

  1. 1

    Step 1

    Step 1

    1. Wash the pork, dry it, and place it in the multicooker bowl. Pour in clean water, set the "Soup" or "Meat with Bones" program, and cook for about 40–60 minutes (depending on the power of your multicooker). Meanwhile, you can peel the vegetables.

  2. 2

    Step 2

    Step 2

    2. Grate the beet and carrot. Finely chop the onion, garlic, bell pepper, and tomatoes. Cut the potato into cubes and shred the cabbage.

  3. 3

    Step 3

    Step 3

    3. Strain the ready broth and let the meat cool slightly. Place the vegetables and chopped meat into the multicooker bowl. Pour in the strained broth. Add salt, pepper, a pinch of sugar to taste, and a bay leaf for aroma. Cook for about 30–40 minutes in the "Soup" mode.

  4. 4

    Step 4

    Step 4

    4. Let the finished borscht steep for another 15 minutes. Add fresh herbs before serving, and if desired, serve sour cream separately with each portion.