Green borscht in a multicooker

In green borscht with fresh sorrel, pickled beets are often added, creating a very pleasant combination of flavors. Moreover, it is well known that beets and beet kvass are rich in vitamins, which further enhance the dish's health benefits. Pickled beets can be bought at the market, but it is better to prepare them at home. It’s simple. You need to put the beets in a jar, after peeling and cutting them in half, and fill it 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, getting rid of any poor-quality leaves. Place the greens in a bowl and cover with cold water, letting them sit for a minute or two. Do not drain the water, but carefully remove the sorrel from it and place it in a colander. If there was sand on the leaves, it settled to the bottom and remained in the bowl. If we had drained the water, the sand would have been back on the leaves.

Chop the prepared sorrel leaves thinly.

Cut the potatoes into medium cubes.

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

Finely chop the greens, and cut the carrot into strips.

Finely chop a small bunch of green onions.

Meat is essential for borscht. It can be pork ribs or a piece of beef. In our version, it’s a hill of beef. Wash the meat and cut it into portions.

Place all the prepared ingredients into the multicooker pot and cover with warm water. For flavor, add half a glass of beet kvass. Set the cooking mode for ten to fifteen minutes, let the dish boil, and skim off the foam with a slotted spoon. 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 until the pressure equalizes. The fresh and incredibly aromatic green borscht with sorrel in the multicooker is ready.

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

Pour the borscht into a bowl, serve with sour cream and greens. Salt and spices should be on the table.

Young nettles are often added to borscht with sorrel; it also tastes good and, importantly, is healthy, but not everyone likes nettles in their bowl.

To prepare this soup all year round, you can can preserves sorrel or freeze it, which will also taste good. But it will be truly healthy only with fresh greens in spring.