Green borscht in a multicooker

In green borscht with fresh sorrel, pickled beets are often added, creating a very pleasant combination of flavors. Furthermore, it is well known that beets and beet kvass contain many vitamins, which will further enhance the dish's health benefits. Pickled beets can be bought at the market, but it's better to make them at home. It's simple. The beets should be cleaned and cut in half, then placed in a jar and covered with cold water.

After five or six days, the beets are ready. They can be stored in a jar in the refrigerator.

Cut the beets into strips.

Sort the sorrel, removing any poor-quality leaves. Place the greens in a bowl and cover with cold water, letting it sit for a minute or two. Do not drain the water; instead, carefully take the sorrel out and place it in a colander. If there was sand on the leaves, it will settle to the bottom and remain in the bowl. If we drained the water, the sand would return to the leaves.

Finely chop the prepared sorrel leaves.

Cut the potatoes into medium cubes.

For the borscht, we also need a medium carrot, a few sprigs of parsley, and a little celery; you can take a stalk or part of the root vegetable.

Chop the herbs finely, and cut the carrot into strips.

Finely chop a small bunch of green onions.

It is essential to add meat to the borscht. This can be pork ribs or a piece of beef. In our version – beef heap. Wash the meat and cut it into portions.

Place all the prepared ingredients in the multicooker pot and cover them with warm water. For flavor, add half a cup of beet kvass. Set the cooking mode for ten to fifteen minutes, let the dish come to a boil, and skim off the foam with a ladle. Then, salt the borscht and securely close the lid.

Cook the borscht with the valve closed for forty minutes. After the signal, turn off the multicooker, but do not open the lid yet; let the dish steep for ten to fifteen minutes while the pressure equalizes. Fresh and incredibly aromatic green borscht with sorrel in the multicooker is ready.

Green borscht is served with an egg. Many housewives, when cooking such borscht on the stove, add a raw egg directly into the pot. They whisk it in a separate bowl beforehand and pour it into the borscht in a thin stream five minutes before the cooking is complete. Since we cooked it in a multicooker with the lid closed, this option does not work for us. The boiled egg is chopped finely and added directly to the plate.

Pour the borscht into a plate and serve with sour cream and greens. At the same time, salt and spices should be on the table.

Young nettles are often added to borscht with sorrel, which also tastes good and is essential, but the presence of nettles in the bowl does not please everyone.

To cook this soup year-round, you can preserve sorrel or freeze it; it will still taste good. However, it will be truly beneficial only with fresh greens in the spring.