There are many recipes for cooking borscht, in different parts of our country and not only, it is prepared according to its own recipes, often differing from each other, only potatoes, beets and cabbage remain unchanged.
This recipe refers to the “Siberian” version.


  • Potatoes – 4 pcs.

  • Cabbage – 800 gr.

  • Beans – 0.5 cups 250 ml.

  • Onion – 1 pc.

  • Garlic – 2 cloves.

  • Carrot 1 pc.

  • Tomato paste – 1 tablespoon.

  • Table vinegar – 2 teaspoons.

  • Vegetable oil – 2 tablespoons.

  • Greens, pepper, salt, sour cream – to taste.

Cooking borscht in a slow cooker:

Pour vegetable oil into the slow cooker, turn on the “Frying” mode, Put finely chopped onions (1 onion) and carrots in strips, overcook for 20-25 minutes, until golden brown, add beets in strips, tomato paste, mix, close the multicooker lid and more 10 minutes.

Then add water 2.5 liters and meatballs.
For meatballs 400 gr.
ground beef mixed with 1 large onion passed through a meat grinder, 1 tablespoon of butter, a tablespoon of water, one egg, salt, pepper.

We make balls from the minced meat.
We close the lid, put the multicooker on the “Soup” mode for 1 hour.
We cook the meatballs for 10 minutes, then we take them out into a separate bowl, and put the chopped potatoes, cabbage and ready-made boiled beans into the slow cooker.

Add vinegar and crushed garlic.
When serving, put greens and meatballs in each plate with borscht.


In the slow cooker, the borscht turns out to be pale, and if the color of the borscht matters to you, then lower the peeled beets and cook the whole, and at the very end of cooking, remove and grate, add to the borscht, wait for it to boil and turn off the slow cooker, otherwise the borscht will again become pale.
Bon appetit