Borscht with Chicken (in a Slow Cooker)
by Editorial Staff
Perhaps the borscht that your mother prepared for you in childhood will remain the most delicious forever. But experiments are always very interesting. Therefore, let’s try to cook borscht in a slow cooker, and we will cook it with chicken meat.
Ingredients
- Chicken fillet – 300 g
- Carrots (medium root vegetable) – 1 pc.
- White cabbage – 300 g
- Beetroot (medium root vegetable) – 1 pc.
- Potatoes – 3 pcs.
- Bulb onions – 1 pc.
- Sweet pepper – 1 pc.
- Tomato paste (homemade pasta was used here) – 2 tablespoon.
- Vegetable oil – for frying
- Greens
Directions
- Chop the onion and carrot. Chop the onion, grate the carrots.
- First, put the onion in the multicooker bowl (already filled with vegetable oil). Let’s start the frying mode for thirty minutes.
- At the fifth minute, add carrots to the onion.
- Cut the pepper into strips. And will also throw it into the multicooker.
- Chop the greens finely. Shred the beets into strips. They also go to the vegetables in the multicooker bowl. All vegetables are sauteed. Tomato paste is added to them.
- Chicken meat is cut into pieces. At about fifteen minutes, the chicken is laid out with vegetables and lightly fried.
- After the finish signal of the multicooker, pour water into the bowl for the meat and vegetables. Let’s set the new “soup” mode for two hours.
- Chop cabbage into strips. Open the airtight lid and put it in the borscht being prepared. Cut the potatoes into cubes. And we will send him after the cabbage.
- All. Until the end of the regime, you can go about your business. Salt just before the finish. As soon as the signal sounds pour into plates. It is very tasty to add a couple of spoons of sour cream to the aromatic hot borscht.
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