Long since borsch was considered the main traditional dish of the Slavs, from generation to generation the recipe of this wonderful first dish was passed, in which all the most necessary human body carbohydrates, fats, proteins, vitamins and minerals are perfectly balanced..


Probably among the Slavs there is no such person who would not know and not love him. And it is not for nothing that this dish has got accustomed to us, because borscht not only adds satiety, but is also a real folk remedy for many diseases..

And all because of the main ingredient – beets, without which it is impossible to cook borscht. By itself, healing for the body, it, in combination with other vegetables, has therapeutic and dietary properties, normalizes the work of the stomach, intestines, circulatory system, metabolism, has a beneficial effect on the liver and kidneys, enriches the body with all sorts of vitamins, thereby strengthening the immune system.

All the benefits of borscht can not be counted, as well as its cooking methods, in addition, it is a very tasty, nutritious and nutritious dish with a small calorie content, which is important for losing weight.

Once our great-grandmothers cooked borscht in the oven, all vegetables, along with meat, languished and were saturated with each other, creating a unique taste. Now modern hostesses are far from the ovens, but they have such an assistant as a slow cooker, which, as an analogue of the oven, retains all the vitamins, and the rich taste of the dish is only improving.

Having prepared borsch in a multi-cooker unit, we spend a minimum of effort, and we get the maximum benefit and pleasure from taste. Few people will refuse the fragrant homemade borsch with meat, watered with sour cream and even with donuts.

Drooling? Then quickly go to the recipes and run to the kitchen – to cook this amazing dish.!

Ukrainian borscht in a crock-pot with donuts: a step by step recipe
how вкусно приготовить борщ в мультиварке
Ingredients amount
pork or beef 300 g
beets 1 PC.
cabbage half head
potatoes 6 pieces.
carrots 1 PC.
parsley 1 PC. (root)
bulbs 1 PC.
garlic pair of cloves
tomatoes 5 juicy
sunflower oil 60 ml
flour 230 g
lard Little
sour cream 100 ml
sugar sand 25 g
lemon juice or vinegar taste
parsley leaves 2-3 branches
ground pepper pinch
sweet pepper 1 PC.
salt taste
Time for preparing: 120 minutes Calories per 100 grams: 180 Kcal

Ukrainian borscht without donuts? Disorder! Therefore, as an appendix, the recipe of donuts is attached to the recipe for borscht..


  • 300 g of flour;
  • 200 ml of milk;
  • 30 g of sugar;
  • 10 g yeast;
  • 50 ml of oil;
  • 3 cloves of garlic;
  • Half a cup of kvass.

Meat, cleared of all films, cut into pieces.

to cut мясо

Beet chop julienne, and sprinkle with lemon juice.

beetroot нарезать

Grind roots and onions.

slice лук

Chop the potatoes, fresh cabbage strips, thinly chop the pepper. Grind tomatoes.

slice картофель

Pour oil on the bottom of the bowl, add onions, carrots, parsley root, Bulgarian pepper and set to Fry mode, if available or to another program with fast heating, say Baking. Pass vegetables with the lid open, stirring often.

to pass

Add beets and chopped tomatoes, flour, stirring, simmer for a few minutes. Next, send all other ingredients to the bowl: beef, potatoes, cabbage, salt, pour water and cook for about 1 hour with a slower mode “Soup” or “Stewing”, depending on the multicooker programs.

lay out все ингреиенты

There is enough time for kneading dough for dough. To do this, dissolve the yeast, salt, sugar, pour in the butter, sifted flour, knead the dough and set aside.

After the signal of the multicooker, where the borsch is boiled, add sugar, crushed garlic, laurel leaf and cook for another 10 minutes. At the end, fill with lard and add chopped greens. Let it brew for about 20 minutes, during this time bake dumplings with garlic.

Roll the balls out of the finished dough, place them on a greased form and leave for proofing. Bake at a standard temperature of 200-210 ° C.

While baked, chop the garlic, add salt, sunflower oil (vegetable), kvass and mix everything thoroughly. Pour garlic dressing freshly baked pampushki. Serve hot to the soup with sour cream.

borscht готов

How to cook green borscht using modern technology

Then we will talk about low-calorie, but, nevertheless, very tasty and vitamin-rich dish..


  • 4 potatoes;
  • 1 carrot;
  • 1 bulb onion;
  • Sorrel greens;
  • Spring onions;
  • 2 hard-boiled chicken eggs;
  • 100 g of rice;
  • 3 cloves of garlic;
  • Sunflower oil;
  • Sour cream for refueling;
  • A bunch of parsley, dill;
  • Nettle bunch;
  • Salt;
  • Ground pepper – to your taste.

It takes about 1 hour.

Caloric content: 80 kcal.

Grate grated carrot, finely chop the onion. Pour oil on the bottom of the bowl of the multicooker, add the prepared vegetables. Do not close the lid, select the “Frying” program and set the “Cooking time” button to 15 minutes..

Fry the onions and carrots, stirring. After the time has elapsed, put the diced potatoes, thoroughly washed rice, and pour 2.5 liters of water into the bowl. Enable the “Soup / Beans” program, close the multicooker with a lid, set the cooking time for 20 minutes and turn on the “Start”.

A bunch of sorrel, along with a bunch of nettle, scalded with boiling water and chopped. Add greens, salt, pepper, crushed garlic, crushed eggs to the bowl. Boil a few more minutes, season with sour cream, dill and green parsley. Let it stand.

Borsch with beans and beef

This soup turns out quite nourishing and rich, due to the protein contained in beans and meat.


borscht с фасолью

  • A pound of beef ribs;
  • 2 beets;
  • 1/3 heads of cabbage;
  • 2 medium carrots;
  • 1 onion;
  • 3 cloves of garlic;
  • Fresh parsley;
  • 60 g of tomato paste;
  • Salt;
  • Bay leaf;
  • Ground pepper;
  • Sunflower oil.

Prepared for 2 hours.

Caloric content: 105 kcal.

Coarsely grate beets and fry for 15 minutes in a bowl with vegetable oil in the “Frying” mode. Rinse pre-soaked beans for the night, prepare beef, add to beets, pour in water and cook until ready in the “Soup / Beans” mode for about an hour.

Check the readiness of meat and beans, if necessary, extend the time. Add grated carrots, finely chopped onion, diced potatoes, diluted in 50 ml of water, tomato paste, chopped cabbage and cook another 20 minutes in the “Stewing” program.

At the end of cooking, add bay leaf, crushed garlic, pepper, parsley to the dish. Served with sour cream.

How to cook a delicious soup with chicken


green борщ

  • 0.5 kg of chicken;
  • One beet;
  • One onion;
  • One carrot;
  • Four potatoes;
  • A third of the cabbage;
  • One Bulgarian pepper;
  • 30 g of tomato paste;
  • 50 g of sunflower (simple) oil;
  • Bay leaf;
  • Black peppercorns;
  • Salt;
  • Fresh greens.

Preparing: 1 hour 30 minutes.

Caloric content: 80 kcal.

Prepare all the vegetables: cut onions into cubes, grate carrots and beets, or cut into small straws. Do the same with sweet peppers. Set the slow cooker on the “Frying” program, fry all the prepared vegetables in oil for 15 minutes.

Add tomato paste and fry for another couple of minutes. Next, send a sliced ​​chicken to the multicooker. Add diced potatoes and shredded cabbage.

Vegetables pour boiling water, not above the top mark in the bowl. Add spices, switch the slow cooker to the “Soup” program for 1 hour, readiness check on chicken meat. At the end, when the display will be a few minutes, sprinkle with herbs.

After the end of the program, borsch with chicken in a multi-cooker should be kept in heating mode so that it stays firm and filled with taste. Serve with sour cream.

Chicken in batter in the pan – one of the easiest dishes that can be cooked in a few minutes.

Read and cook the recipe for cooking summer okroshka on kvass with sausage.

Read how to properly and deliciously make a soup with cabbage. Simple and complex recipes for every taste..

Summer soup

And finally, another recipe for borscht served cold.


  • 2 beets;
  • 2 medium carrots;
  • 2 fresh cucumbers;
  • 5 potatoes;
  • Spring onions;
  • 2 jars of canned sprats in tomato sauce;
  • 2.5 liters of water;
  • 50 g of sunflower oil (rast.);
  • Salt;
  • Apple vinegar.

The cooking time depends on the model of the multicooker, the speed of cooking vegetables, if the multicooker is equipped with the “Pressure cooker” function, then the whole process of cooking borscht will take no more than 30 minutes, without a pressure cooker – about an hour.

Caloric content: 65 kcal.

Boil beets, carrots and potatoes in a multivariate, peel everything. Cut vegetables into cubes, put all finely chopped greens and onions, diced fresh cucumbers and canned fish. Pour warm boiled water, salt to your liking, acidify with apple cider vinegar and add a little sunflower oil..

The secrets of cooking tasty and healthy borscht

  1. Boil the broth on the flesh of the meat, and not on the meat bone: so you can safely get rid of extra calories;
  2. Products should be laid in such an order that they should all be ready at the same time as the borscht is ready;
  3. To improve the taste of the dish and its flavor, spices and spices are introduced for a few minutes until readiness;
  4. Under no circumstances should we allow the digestion of vegetables in broth, since the most valuable vitamins are lost..

Easy cooking and enjoyable meal!