Borscht with sorrel in a multicooker
Description
The recipe won't take much time. Sorrel is usually used for green borscht, but you can simply add it to regular borscht, and it will become even more vibrant. For preparing sorrel borscht in a multicooker, you can use either frozen or fresh sorrel. By the way, instead of tomato paste, you can make tomato purée from fresh tomatoes and add it.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the eggs in advance; do not thaw the frozen vegetables.
- 2
Step 2
Cut the pork fat or bacon into cubes. Grate the carrot on a grater, and finely chop the onion into small cubes – as you would for a sauté.
- 3
Step 3
Then, in the bowl of the multicooker, fry the bacon in the "Frying" mode.
- 4
Step 4
Then add the carrots and onions and sauté until golden brown.
- 5
Step 5
Set aside the prepared sauté for now.
- 6
Step 6
Place the pork pieces into the multicooker bowl, pour in water to cover the pieces. Set the "Cooking" mode for 60 minutes.
- 7
Step 7
Meanwhile, chop the vegetables: peel the potatoes and cut them into cubes, and slice the beetroot into strips (but not thin ones).
- 8
Step 8
Take the cooked pork out of the broth, cut it into pieces, and return it to the broth.
- 9
Step 9
Salt the soup, add the potatoes and beets. Turn on the "Cooking" mode again (you can use the "Soup" mode) for 30 minutes.
- 10
Step 10
Add sorrel, dill, finely chopped boiled eggs, frozen peppers, tomato paste, and sautéed vegetables 10 minutes before the end of the "Cooking" mode.
- 11
Step 11
Cook the sorrel borscht in the multicooker for the remaining 10 minutes of the program. Then let it steep. Serve with sour cream and fresh herbs.