6
Number of
servings: 6-8
Difficulty: 2
Difficulty: 2 30 minutesSOUP
SAUTÉ, SOUP
Tip
Let the borscht simmer for a couple of hours for a stronger taste.
Tip
The broth can be replaced with drinking water.
Method
1. Cut the sausage into pieces.
2. Put all the ingredients and spices (except the mangold or
spinach) into the multicooker bowl. Close the lid. Set the
[SOUP] mode for 30 minutes.
3. At the end of the cooking cycle, add the mangold leaves or
spinach leaves to the hot soup and leave for 5 minutes.
Serve hot.
Ingredients:
• 150 g raw chorizo
sausage or any type
of spicy sausage
• 1.5 l chicken broth
• 1 can of white
beans (~180 g)
• 2 bay leaves
• A pinch of saffron
• 1 onion (small),
finely chopped
• 1 Bulgarian red
pepper - chopped
• 80 g tomatoes
in their juice
• 80 g mangold leaves
(or spinach)
• 1 tbsp sweet paprika
• 3 garlic cloves, minced
• 1 chili pepper,
finely chopped
spanish soup with white beans
borscht
Ingredients:
• 300 g ox meat, diced
• 3 medium potatoes, diced
• 100 g white
cabbage, sliced
• 1.2 l drinking water
• 2 cloves garlic
• 1 small onion, thinly sliced
• 1 small carrot,
coarsely grated
• Medium beets - 1 pc
• Sliced tomatoes - 2 tbsp
• Vegetable oil - 2 tbsp
• Sugar - 1 tsp
• Lemon juice - 2 tbsp
• Salt - to taste • Black
pepper - 2-3 peppercorns
Method
1. Grate the carrot and beet coarsely. Chop the onion into thin
strips. Cut the meat into 2x2 cm cubes and the potatoes into
chunks, finely chop the cabbage and mince the garlic.
2. Add the vegetable oil, onion, carrot, meat and beet to the
bowl.
3. Set the [SAUTÉ] mode for 40 minutes. After 10 minutes,
add the tomatoes, lemon juice, sugar, salt and pepper. Stir
and continue cooking.
4. Add the cabbage and potatoes and pour in the water.
Close the lid. Set the [SOUP] mode for 1 hour.
5. At the end of the cooking cycle, carefully open the lid (a lot
of steam may come out).
6. Add the chopped garlic and bay leaf to the finished borscht
and let it infuse.
7. Serve the soup in deep bowls with sour cream and herbs
(optional).
Number of
servings: 6-8
1 hour 40 mins
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