Borsch in a slow cooker on pork ribs. Borsch with pork ribs Borsch with pork ribs in a slow cooker

Hi all! Olga Kiklyar is with you. Today I will tell you how to cook delicious borsch in a slow cooker on pork ribs. I love making this dish for lunch. Borscht turns out so rich, fragrant and very satisfying.

I use homemade tomato sauce. Usually I prepare it in the summer in an amount of at least 35 jars of 0.5 liters, just the whole portion goes to the borscht pan. Very comfortably.

Ingredients

How to cook borscht in a slow cooker

I pour vegetable oil into the bowl. I send chopped onions, grated carrots and beets into it. I turn on the “frying” program for 10 minutes. Stir the contents of the bowl from time to time.

Passerovka from vegetables is ready.

I add potatoes to the bowl.

I put the ribs on top, then it is convenient to get them for cutting in finished form. I'm going to add salt here.

I fill it with water. I throw in a handful of black peppercorns. I cook borscht in a slow cooker on the "Soup" mode for 1 hour 40 minutes.

After the end of the program, I take out the ribs to separate the meat from the bones. I add tomato sauce.

I add shredded cabbage. Adjust the density as you like with the help of cabbage.

To this I add already cut into pieces meat. I turn on the “Steam” program for 10 minutes so that the borscht boils quickly again. When it boils, you need to monitor the readiness of the cabbage. If it is ready, turn off the multicooker immediately. After switching off, I add dry dill, garlic, bay leaf and sugar to balance the taste. I also season with black pepper.

I mix the borscht and insist it on the keep warm mode for about 20 minutes.

Thick rich dark red borscht, with decent pieces of meat and droplets of fat floating on the surface - what could be better in winter frosts! Are you salivating already? And not in vain! After all, borscht with pork ribs cooked in a slow cooker turns out to be very tasty and satisfying.

Don't let the high fat content of this dish scare you. Indeed, in cold weather, food should be more high-calorie than in summer. And if you are really afraid for your figure, then take the ribs one and a half to two times smaller than the recipe provides, and a little more vegetables.

Borsch with pork ribs can be richly flavored with various spices, to your taste. Since strongly spicy foods are not highly respected in my family, this time I limited myself to a minimum amount of black pepper. If you like it spicier, feel free to add your favorite seasonings to the borscht. Almost any dried herbs are also good in it, and even fresh herbs can be put on the table without any restrictions at all. Enjoy your meal!

Products for cooking:

Pork ribs - 700 grams
Carrot - 2 small
Cabbage - 300 grams
Potato - three tubers
one bulb
One head of garlic
Beets - one piece
Tomatoes - 2 pieces
1 tablespoon salt, spices
1 teaspoon sugar
Water - 2 liters

We wash the ribs and cut so that each piece has one bone.

Fry the ribs for 15 minutes on the "baking" or "frying" mode.

We clean the onion with carrots and garlic. We cut the onion into half rings, finely chop the garlic, rub the carrots on a coarse grater. We spread the vegetables on the ribs and fry for another 10 minutes.

We cut the potatoes into cubes, chop the cabbage, pour into a saucepan.

Lay the sliced tomatoes on top.

Add salt, sugar and spices, pour hot water.

We install a container for steaming, put the beets cut into slices there.

We cook borscht in a slow cooker in the baking mode for 50 minutes. After the signal, we open the lid, And straight into the borscht we grate the beets.

Stir and let the borscht brew a little.

Pour the soup into bowls, add chopped green onions, sour cream. You can add croutons and enjoy delicious borscht.

Soups are present in the national cuisines of almost all countries of the world, and according to soup recipes, one can trace the dependence on the climate of a particular country. For example, in Spain, Greece, cold soups such as gazpacho are popular, with an abundance of vegetables, herbs, with the addition of sour milk, vegetable juices. In countries with colder climates, hot, nutritious soups come first. Russian cuisine is no exception in this regard, where one of these dishes is borscht. Ukrainians consider this dish also their own, and every housewife will surely have her own recipe for this delicious, thick soup. I will show you how I cook borscht with pork in a slow cooker. It turns out amazingly delicious!

Ingredients:

meat on the bone or pork ribs - 500 g
potatoes - 3 - 4 pcs
beets - 1 - 2 pcs
carrots - 1 pc.
onion - 1 pc.
cabbage (approximately) - 300 g
tomato and bell pepper (if available)
canned beans - 100-150 g
salt and spices to taste
lemon juice - 2 tbsp. l.
Bay leaf
vegetable oil

Borsch with pork ribs in a slow cooker:

Wash and dry the meat on the bone (or ribs). Place in a slow cooker, pour a little vegetable oil and stew the meat in the “baking” mode for 20 minutes. In the meantime, you can cook vegetables for borscht.

Cut the potatoes into cubes, chop the cabbage finely. Grate carrots on a coarse grater or cut into cubes. I cut the onion in half or throw it whole. Peel the beets (if the beets are large, cut them into 2-3 parts).

Add prepared vegetables to the meat, except for beets. In the season of fresh vegetables, I also put tomatoes and sweet peppers passed through a blender in borscht.

Salt, add spices to taste and bay leaf. To fill with water. Place a steaming container on top, put the beets in it. Set the "extinguishing" mode to 1.5 hours.

Squeeze juice from 1-2 tbsp. l. Lemon juice can be replaced with citric acid at the tip of a knife, previously diluted in water (1-2 tablespoons).

After the beep, remove the beet container. Grate the beets on a coarse grater, mix with lemon juice, return to the slow cooker, mix and bring the borscht to a boil in the “baking” or “steaming” mode. Once