The main drawback of cooking borscht with dry beans is the time that will have to be spent on cooking all the ingredients. Here the slow cooker helps out a lot, which allows you not to keep track of the clock and calmly go about your business.
Ingredients
- Meat broth - 2.5 l
- Beetroot - 1 piece
- Carrots - 1 piece
- Tomato paste - 2 tbsp.l .
- Beans - 70 g
- Potatoes - 4 pieces
- Cabbage - 300 g
- Spices and seasonings - 1 art.l.
- Onion - 1 piece
Step-by-step cooking recipe
Soak the beans overnight in advance.
Grate carrots and beets, chop onions. Cook vegetables in a slow cooker until soft in the "Frying" mode.
Add tomato paste and spices, and cook for another 2-3 minutes.
Add the sliced potatoes and soaked beans. Chop the cabbage there as well.
Pour in the broth and season. Cook borscht for about 90 minutes in the mode for cooking soups.
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