recipe for borscht


  • Ukrainian borscht in multivarka
  • Ukrainian borsch recipe
  • Borsch with fish multivarka
  • Soup with chicken in multivarka
  • Recipe of green borscht with sorrel
  • Recipe of green soup with nettle

Multivarka has long since become an indispensable tool in the kitchen for many mistresses. Borscht cooked in multivarka, no one can remain indifferent, because he is a much tastier than at the plate.

Compare this soup can only be one that is cooked in the pot in the Russian stove. Having prepared at least once in multivarka dish, you do not want to do it with the help of the pan, standing at the stove and constantly controlling the cooking process. It is better to spend your free time for themselves and their family. Besides recipe Borsch in Multivarki very simple and products need the same as for the preparation of Borsch conventional manner. Thus, we consider the most popular recipes for borscht in multivarka.

 Ukrainian borscht in multivarka
Back to contents

Ukrainian borscht in multivarka

The recipe of the classic Ukrainian borscht is known to all. However, each family has a zest, which gives an unforgettable taste of borscht. Ukrainian borsch recipe prepared in multivarka also has its secrets and tricks, which is why it turns out very tasty and nourishing. In addition, if there is a pre-cooked soup, then cook this dish, you can in just one hour.


  • beef - 1 kg
  • cabbage - 355 g
  • carrots - 320 g
  • beet - 355 g
  • Onions - 1 head
  • potatoes - 520 g
  • Juice of half a lemon
  • tomato paste - 2 tbsp. l.
  • fresh tomatoes - 300 g
  • vegetable oil
  • salt, sugar
  • garlic
  • spices


If pre-cooked soup not, then you should start cooking with this. The beef should be thoroughly rinsed and dry. In a bowl Multivarki spread the meat and fill it with water. Install mode "soup" and cook the meat 1, 5 hours. Then strain the broth into another bowl to make a bowl. Next half Grate carrots and onions finely chopped. Then cut into julienne beets, cabbage and remaining carrots.

On multivarka establish a regime "baking". The bowl was poured little oil and put shredded vegetables (except cabbage) and fried for 8 minutes. Then add tomato paste, salt and sugar. Slightly chilled boiled beef cut into portions pieces and add to sauteed vegetables. In a bowl pour the strained broth and add the shredded cabbage. Multivarka switches back to "soup" and cook 50 minutes.

10-15 minutes before end of cooking add the cup of sliced ​​fresh tomatoes, bay leaf, lemon juice and crushed garlic. Serve the soup can be 20 minutes after cooking, as it has little brew. The recipe does not require such borscht high culinary skills, cope with it, and aspiring mistress.

 soup with chicken
Back to contents

Ukrainian borsch recipe


  • meat - 500 g
  • onions - 1 clove
  • carrots - 1 pc.
  • Potatoes - 4 pcs.
  • Cabbage - 300 g
  • tomato sauce - 2 tablespoons. l.
  • salt pepper

Meat washed with running water, and cut into obsushivayut portioned pieces. If the meat is not very fatty, at the bottom of the bowl, first pour 1 tbsp. l. vegetable oil, and then spread the meat. Carrots and onions are cleaned, washed and cut into small pieces. Potatoes and beets also need to clean and wash. Then the beets to be cut into two parts, and potatoes - small cubes. Cabbage cleaned from top leaves, chop.

Put the prepared vegetables in multivarku, fill with water, add bay leaf, salt and spices. Set the mode of "quenching" of 1, 5 hours. 5 minutes before end of cooking beets need to reach and cut into small pieces. Then again, add it to the bowl. Borsch brought to readiness and let stand for about 10-15 minutes. Serve with sour cream and herbs.
Back to contents

Borsch with fish multivarka

Recipe for borscht with fish multivarka presupposes Barshchou finished refueling. If not, then it is prepared in the same manner as for the Ukrainian borscht.


  • cabbage - 250 g
  • the tail and the head of a red fish (salmon, trout, salmon)
  • fillet of salmon - 300 g
  • onions - 1 clove
  • carrots - 2 pcs.
  • bay leaf - 3-4 pieces.
  • dressing for borscht
  • vegetable oil - 1 tbsp. l.
  • salt pepper
  • parsley


Set on multivarka mode "soup." In the bowl lay head and tail, add a little water and cook for about an hour. When the time resulting broth filter. Multivarku then switch to "baking". Onions cut into small pieces, carrots - julienne. In a bowl, pour vegetable oil and lay the vegetables. Fry them until soft. Then again, we switch multivarku to "soup". Cabbage chop and add to sauteed vegetables. In a bowl, pour the broth, put the fillet of red fish and, if necessary, topped up with a little water. Cook for about an hour. 10 minutes before end of cooking add Barshchou refueling. When submitting a soup add chopped parsley. This recipe is perfect in the days of Lent.

 ingredients for borsch
Back to contents

Soup with chicken in multivarka

This recipe will require more time than the previous, but the dish turns out delicious. To make it, you will need:

  • Any part of Chicken
  • carrots - 1 pc.
  • Onions - 1 head
  • beets - 1-2 pieces.
  • Potatoes - 3-4 pcs.
  • cabbage - 250-300 g
  • green beans - 100 g
  • lemon juice - 2 tbsp. l.
  • water
  • salt, spices


Wash the chicken a little dry and cut into small pieces. Potato peel, wash and cut into cubes. Cabbage finely chop. Onions cut into small pieces, carrots - julienne. In a bowl put Multivarki chicken and all the chopped vegetables, add the green beans. If you have fresh tomatoes and peppers, you can add them. Season with salt and add your favorite spices and bay leaf. After adding water. Top-establish a special steamer basket and put it beets. If beet large, it needs to be cut into several pieces. If small, then it is possible to do. Turn multivarku and set the mode of "quenching" of 1, 5 hours.

From squeeze half a lemon 2 tablespoons. l. juice. If the lemon is not, it can be replaced by citric acid, diluted in water. Once passed 1, 5 hours, remove the basket with beets. Give beets to cool slightly and rub it on a coarse grater, mix with lemon juice or diluted citric acid. We spread the beets to other products in the bowl Multivarki. All stir and bring soup to a boil in a mode of "baking" or "steaming". Once it starts to boil, multivarku need to shut down, since the debt boil soup with beet loses its color. Ready soup spill skeet and add the sour cream and herbs.

 simple recipe for borscht
Back to contents

Recipe of green borscht with sorrel


  • chicken or pork - 500g
  • onions - 1 clove
  • carrots - 1 pc.
  • Potatoes - 3-4 pcs.
  • Eggs - 3 pcs.
  • sorrel - 1 bunch
  • rice - 2-3 tablespoons
  • salt
  • bay leaf - 1-2 pieces.
  • dill, parsley
  • green onion

Meat my, were dried and cut into small pieces. Potatoes, carrots, onions and clear the mine. Grate carrots, potatoes and onions chopped. In a bowl Multivarki laying meat, potatoes, onions and carrots. Add the spices, bay leaf, salt. Fill with water and set to 1, 5 hours mode "quenching". The recipe requires a young meat, as the old can during this time is not very good stew. For 20 minutes until cooked add the rice.

Eggs need to cook separately. Then peel and cut into cubes. Dill, parsley, chives and sorrel finely chop and add to the very end of cooking. Then we set the mode of "baking" and bring soup to a boil. How long to boil it is not necessary that the green is not digested. When serving add a little cream to the soup.

Back to contents

Recipe of green soup with nettle


  • Any part of Chicken
  • Eggs - 4 pcs.
  • Potatoes - 3 pieces.
  • Figure - 2 tbsp. l.
  • big bunch of nettles
  • onions, carrots - 1 piece.
  • herbs - parsley, dill, green onion
  • salt, spices

My chicken, were dried and put in a bowl Multivarki, add water and put to boil for an hour, holding mode "quenching". Eggs cook separate, purify and cut. Once the meat is ready, we get it and cut into small pieces. The broth is filtered. Vegetables cleaned, cut and piled in a bowl with the chopped meat. Fill all the filtered broth. Add the parsley and washed rice. Enables "stewing" for 1 hour.

Prepare nettles and herbs. Nettle sorted out, remove the roots, my good, not very finely chop. Greens cut smaller. Nettles have to be young, only then will borscht tasty and healthy.   For 5 minutes until cooked in meat with vegetables add the nettles, herbs and eggs. We would like soup until cooked. Before serving, add the cream.

 A variety of recipes for borscht in multivarka