Ingredients | |
per 10 servings | |
Mushroom broth | |
Dry mushrooms white, aspen mushrooms , gr | 80 |
Salt, gr | 6 |
Onions, pcs. | 1 |
Fresh parsley, bunch | 1 |
Fresh carrots, pcs. | 1 |
Bay leaf, pcs. | 1 |
Pepper, black pepper, pcs. | 5 |
Water | to the MAX mark |
Vegetable roast | |
Sunflower oil, g | 50 |
Onions, pcs. ~ 150 g | 1 |
Beets, pcs. ~150 g | 3 |
Carrots, pcs. ~ 100 g | 2 |
Tomato paste, st.l. | 2 |
Vinegar 9% , tbsp.l. | 1 |
Borscht | |
White cabbage, g | 250 |
Potatoes, pcs. ~ 150 g | 2 |
Pitted prunes, g | 200 |
Mix Mix 4 peppers | to taste |
Salt, gr | 10 |
Mushroom Broth | to the MAX mark |
Also | |
Sour cream, 20% fat, g | 300 |
Garlic, cloves | 5 |
Fresh herbs, bunch | 1 |
Method of preparation:
1. Put all the ingredients for the broth into the pan of your multicooker.
2. Cook in “boil” mode for 40 minutes, pressure on the level – 3.
3. Strain the broth. Chop mushrooms.
4. Finely chop the onion, grate the carrot and the beet.
5. Put sunflower oil, finely chopped onion, grated beet and carrots into the pan of your multicooker.
6. Select “Bake” mode, cooking time 30 minutes. Prepare batter, add tomato paste and vinegar. Stir.
7. Slice and shred the cabbage in thin slices, dice the potatoes.
8. Add shredded cabbage, potatoes, boiled mushrooms, prunes to the vegetable roast and pour the mushroom broth to the maximum mark.
9. Mix the contents of the multicooker. Cooking Time: 20 minutes, pressure on the boiling point 3.
10. After the beep, add finely chopped fresh herbs, minced garlic to the pot and stir.
11. Pour borscht on plates and serve with sour cream. Note: Serve the borscht with the slices of rye bread, grated with crushed garlic and a sprinkle of salt.
Cooking Time: 1 hour and 40 minutes
Note
:
Recipe from the book “On delicious and healthy food”
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