| Ingredients | |
| For 10 servings | |
| Beet with haulm, gr | 600 |
| Celery stalks, gr | 150 |
| Zucchini, g | 250 |
| Carrots, pcs. | 1 |
| Onion, pcs. | 1 |
| Potatoes, pcs. | 1 |
| Salt, gr | 10 |
| Bay leaf, pcs. | 2 |
| Pepper, black pepper, pcs. | 5 |
| Water | until MAX mark |
| To serve | |
| Garlic, cloves | 3 |
| Fresh herbs, bundle | 1 |
| Sour cream 20% fat, g | 150 |
Cooking Method:
1. Cut carrots, celery, beet tops, potatoes and zucchini in coarse julienne.
2. Use the whole onion.
3. Put the ingredients you have prepared from the broth and dumplings into the saucepan of your multicooker.Add water, salt, bay leaf and pepper. Cook on “Boil” mode, 20 minutes, pressure – 3.
4. Remove the onion from the pan, add the minced garlic and let the borscht infuse for 15 minutes.
5. Pour the summer borscht into deep plates, decorate with finely chopped greens, season with sour cream and serve.
Cooking Time: 1 hour
Note
:
Recipe from the book “Recipe for Healthy and Tasty Food”
The text mentions “Summer borscht from Oursson MP5005PSD multicooker.” I’m curious to know more about this multicooker. What specific features does it have that make it suitable for preparing summer borscht? How does it enhance the cooking process? Is it easy to use and clean? And most importantly, how does the borscht taste when cooked in this multicooker?
The description of Summer borscht from Oursson MP5005PSD multicooker sounds interesting! Can someone please share the recipe or provide more details on how to make this delicious dish? I’m curious to know the ingredients and cooking process involved. Thank you in advance!