Cooking process
Cooking in the multivarquet is easy and pleasant. Prepare with this kitchen helper you can almost any dish. The only thing that, probably, it is necessary to change a sequence of preparation of various components, considering, that at us in the presence there will be only one heating device. If on the stove we have 2-3-4 burners, on which we can simultaneously cook both broth and passekrovka, in the case of multivarqua we will have only one heating device. Accordingly, at first we will have to prepare the auxiliary components of the dish, and then calmly cook the borsch in the bowl in the multivarqueen before the end. Approximately so recently I prepared a borsch with a beet.
So, to prepare a green borsch in a multivark, we need boiled eggs. With their preparation, we will begin. For cooking eggs, I use the Steamer program. I think that there are other suitable programs, we can choose any one for which boiling is carried out. Set the time – 10 minutes. This means that the time will be measured from the boiling point of water, and after the programmed time has elapsed, the machine will automatically turn off. Ready eggs will be placed in cold water, we will use them a little later.
Next, save the onions in sunflower oil, using the program “Frying”.
Toasted onion from bowl separately, and we will use the bowl of multivarka for borscht cooking. Pork, sliced into pieces, we pour water, filling the bowl for three quarters.
We will salivate and cook the broth on the “Soup” program until the meat is ready. It’s about an hour or a little more if the meat is tough.
While broth is being prepared, we will peel potatoes and cut them into slices.
Add the potatoes to the meat and continue the cooking on the program “Soup”.
Sorrel we shall wash, we shall cut.
Sour cream diluted with water, so it was not lumps. Instead of sour cream, you can use mayonnaise.
Add the roasted onion to the borsch.
Eggs are brushed and cut into pieces.
Add to the borscht minutes after 15 after the potato.
Add the divorced sour cream.
We add sorrel at the very end.
We cook the green borscht in the multivark for another minute 2, add pepper, fresh herbs and one bay leaf to taste.
Borsch green with sorrel is ready. Bon Appetit!
Green borsch in the multivark
Cooking in the multivarquet is easy and pleasant. Today in the multivarquet we will prepare a green borsch from sorrel.
Ingredients
Sorrel – 250 g
Potatoes – 3-5 pcs.
Onions – 1 pc.
Salt – to taste
Pepper – to taste
Bay leaf – 1 pc.
Sunflower oil – 100 ml
Pork – 160 g
Sour Cream – 150 ml
Eggs – 2 pcs.
Greenery – to taste
Water – 3 l
Cooking process
Cooking in the multivarquet is easy and pleasant. Prepare with this kitchen helper you can almost any dish. The only thing that, probably, it is necessary to change a sequence of preparation of various components, considering, that at us in the presence there will be only one heating device. If on the stove we have 2-3-4 burners, on which we can simultaneously cook both broth and passekrovka, in the case of multivarqua we will have only one heating device. Accordingly, at first we will have to prepare the auxiliary components of the dish, and then calmly cook the borsch in the bowl in the multivarqueen before the end. Approximately so recently I prepared a borsch with a beet.
So, to prepare a green borsch in a multivark, we need boiled eggs. With their preparation, we will begin. For cooking eggs, I use the Steamer program. I think that there are other suitable programs, we can choose any one for which boiling is carried out. Set the time – 10 minutes. This means that the time will be measured from the boiling point of water, and after the programmed time has elapsed, the machine will automatically turn off. Ready eggs will be placed in cold water, we will use them a little later.
Next, save the onions in sunflower oil, using the program “Frying”.
Toasted onion from bowl separately, and we will use the bowl of multivarka for borscht cooking. Pork, sliced into pieces, we pour water, filling the bowl for three quarters.
We will salivate and cook the broth on the “Soup” program until the meat is ready. It’s about an hour or a little more if the meat is tough.
While broth is being prepared, we will peel potatoes and cut them into slices.
Add the potatoes to the meat and continue the cooking on the program “Soup”.
Sorrel we shall wash, we shall cut.
Sour cream diluted with water, so it was not lumps. Instead of sour cream, you can use mayonnaise.
Add the roasted onion to the borsch.
Eggs are brushed and cut into pieces.
Add to the borscht minutes after 15 after the potato.
Add the divorced sour cream.
We add sorrel at the very end.
We cook the green borscht in the multivark for another minute 2, add pepper, fresh herbs and one bay leaf to taste.
Borsch green with sorrel is ready. Bon Appetit!