Classic Ukrainian borscht with beets, beans and meat - a step by step recipe with photos how to cook soup in multivarka.
I suggest to cook incredibly delicious homemade soup with beets and beans to pork ribs in my simple recipe using multivarku. Classic red soup, cooked with new kitchen appliances, the taste is not how it is inferior borscht stewed in the oven. A rich and tasty and appetizing. Steps described and accompanied by the recipe photos will help everyone, mastering cooking this tasty and healthy dishes first.
Products needed for cooking borsch:
- Pork ribs - 350 g;
- beet - 150 g;
- beans - 120 g;
- carrot - 60 g;
- onions - 60 g;
- cabbage - 450 g;
- garlic - 4 large cloves;
- salt - 25 g;
- potatoes - 250 g;
- juice or tomato juice - 200 g;
- vegetable oil - 40 g;
- fresh parsley - 1 bunch.
How to cook soup in multivarka
We begin to cook with beans. It is necessary for the swelling pour boiling water for 20 minutes.
During this time, we just have time to make a dressing for borscht.
It is necessary to clean the beets, onions and carrots. Then, you need to chop onions finely with a knife. Beets we rub on a coarse grater and carrots need to rub on a fine.
In multivarka expose the regime of "roasting" and pour into a bowl of sunflower oil. After the oil is warmed up, pour into a bowl chopped vegetables and fry them, stirring paddle.
After five minutes, add the vegetables to the tomato juice or thick juice and, without changing multivarka mode, stew vegetables with tomato for another five minutes.
Then, dressing for borscht shifted from the cup Multivarki in any suitable container and bowl must be washed, immersed in her beans with pork ribs and pour two liters of water. Select the "cooking" time, and put 1, 5:00.
30 minutes before end of cooking mode, you can start preparing the remaining vegetables for borscht.
peeling potatoes and cut into cubes. Cabbage cut into thin strips. Garlic clean and squeezing through the press directly into a container with Barshchou dressing.
Prepared boiled ribs must be removed from the broth, remove them from the bones, cut into cubes and add to the soup again.
Then, it is necessary to salt the broth and add the cabbage, potatoes and dressing. Again select the "cooking" and set time of 15 minutes.
Ready borscht better to give a little (about thirty minutes) the brew without opening Multivarki.
Then, incredibly fragrant and tasty red soup with meat and beans, poured into bowls and already finished serving add a little chopped parsley.
The classic Ukrainian borsch served at the table with sour cream and garlic fritters.