Lviv Borscht In A Slow Cooker - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Borscht called "Lvovsky" is prepared with beets, but without cabbage, and served with sausages.

Ingredients

Beets - 200 g

Pork - 350 g

Potatoes - 160 g

Onions - 1 pc.

Carrots - 1 pc. (average)

Sunflower oil - 50 ml

Tomato paste - 40 g

Sugar - 0.5 tsp

Salt to taste

Vinegar - 0.5 tsp

Pepper to taste

Sausages - 2 pcs.

Sour cream - for serving

Parsley - 10 g

Water - 2 l

Dried parsley root - 1 tbsp

• 57 kcal
• 3 h. 30 min.
• 10 min.
• 3 hours 40 minutes

Photo of the finished dish

Step by step recipe with photo

It is difficult to count all the borscht recipes. In each region of Ukraine, this dish is prepared differently. And there is also Moscow borscht, and Siberian, and each housewife prepares borscht in her own way. But there are well-established recipes that are served up in cookbooks and cookbooks. So today I tried the recipe for Lviv borscht according to the cooking textbook by G. Starovoytova. Earlier, from this textbook, I took a recipe for Chernigov borscht with apples and zucchini. Try it, I liked it.

The fact that borsch is called Lviv does not mean that this is the only way to cook this dish in Galicia. It is cooked there in different ways, especially since this recipe has a peculiarity - cabbage is not needed here. But it is under this name that the recipe that I propose today is served.

I will cook Lviv borscht in a slow cooker. If I declare a recipe under this name, it means that I will cook it in a multicooker, without using other heating devices, although this can be done. In some circumstances, we are not able to use other heating devices, for example, in a country house, where there is no stove, or in a student hostel, if there is no desire to cook in the shared kitchen.

Let's prepare the ingredients.

Let's start by making a sauté. Finely chop the onion, grate the carrots.

Let's fry on the "Fry" program. My multicooker automatically turns off on this program, but you still need to watch out so that it does not burn. Stir. Set aside the finished sautéing.

Beets for Lviv borscht must be boiled in advance. If we use a multicooker, then this can be done on any program where the temperature is equal to or higher than 100 degrees - "Soup", "Stewing", "Steamer". It is better to choose beets that are not very large so that you do not have to cook too long. Cooking will most likely take a little over an hour. Let's try. Clean the boiled beets and cut into strips.

Add a little water, vinegar, tomato paste to the beets and simmer for 10 minutes, then put in a bowl and set aside. I use homemade tomato paste for borscht.

Cut the meat into small pieces.

We put it in a multicooker bowl, add dry or fresh parsley root, fill it with water, salt and set to cook on the “Soup” program for 50 minutes.

Meanwhile, peel the potatoes and cut them into cubes.

Thus, we have done the preparatory work: prepared the sautéing, beets, potatoes.

After 50 minutes from the beginning of cooking the broth, add the potatoes. Cook for 15 minutes.

Then add the beets and sauté. Cook Lviv borscht in a slow cooker until cooked for another 20 minutes on the same program.

At the end, add sugar, pepper, herbs, bay leaf.

Before serving, blanch the sausages, cut into slices and add a few slices to each plate. Serve with sour cream.