The right homemade borscht must be thick and rich. But this does not mean that you should definitely spend time and effort on a dozen culinary processes at the same time. I'm telling you how to get by with one slow cooker!
Ingredients
- Meat broth - 2 l
- Potatoes - 3000 g
- Cabbage - 200 g
- Sauerkraut - 200 g
- Beetroot - 2 pieces
- Carrots - 1 piece
- Bow purple - 1 piece
- Tomatoes - 1 piece
- Greenery - 0.5 beam
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut potatoes, chop fresh cabbage, grate carrots and beets.
Finely chop the onion. Rinse the sauerkraut and squeeze. Peel the tomato from the skin and chop it too.
In the bowl of a slow cooker in the "Frying" mode, fry the onions and carrots in oil for about 5 minutes.
Add the beetroot and fry for another 5 minutes. Then add the tomato and sauerkraut, and fry for the last 5 minutes.
Add potatoes and fresh cabbage, pour borscht broth and turn on the mode for cooking soups for an hour.
For a lean dish, use vegetable broth.
A couple of minutes before the end of the program, add spices and chopped herbs.
