Borsch with turkey in a slow cooker turns out to be quite rich if moderately fatty meat is used. For the broth, you can take a wing or a drumstick. Meat from the thigh of a bird is also suitable. In order for borsch to acquire a bright rich aroma, it is worth adding spices and herbs to the broth in addition to meat, however, it is important not to overdo it with their amount. A couple of pinches of dried thyme will suffice. You can also add dried vegetables and roots (finely chopped).
- Carrot – 1 pc.
- Bulb – 1 pc.
- Beets – 1 pc.
- Potatoes – 3 pcs.
- Turkey – 250 g.
- White cabbage – 170 g.
- Oil for frying – 2 tbsp. l.
- Tomato paste – 1.5 tbsp. l.
- Salt – ½ tsp
- Spices – 1/5 tsp
- Fresh herbs – 3-4 sprigs (for serving).
Cooking time: 1.5 hours. Servings Per Container: 5-6.
1. Carrots, onions and beets should be peeled and then rinsed with running water. Next, you need to chop the vegetables – you can chop into thin strips.
2. Lubricate the bottom of the multicooker bowl with oil, heat it in the Frying mode. After a minute, send vegetables to the bowl and fry in the same mode for another 7 minutes, stirring occasionally.
3. While the vegetables are roasting, peel and cut the potatoes.
4. Now pour about 100 ml of water into the bowl and put the tomato puree (paste). Stir and simmer in the Simmer mode for another 7 minutes. The lid can already be closed.
5. While the borscht dressing is ready, wash and finely chop the white cabbage.
6. After 7 minutes, put the potatoes and cabbage into the bowl.
7. Wash the turkey, cut off all excess and cut into small pieces. You can cook the bird in one large piece, and only then cut the boiled meat.
8. Put the turkey in a bowl, add salt, spices, herbs, dried vegetables. Pour in about 2 liters of water and stir well. At this stage, close the lid of the multicooker and cook the borscht on the Simmer or Soup mode for 50-60 minutes.
As soon as the timer signal sounds, the borscht can be poured into plates. In each serving, you can add fresh herbs, sour cream.