Tomato dressing, cooked in a slow cooker, will significantly reduce the cooking time of your favorite borscht. In the composition of such a dressing, you definitely need to include beetroot and tomato paste, and additionally you can put carrots, sweet peppers, onions and beans.
Ingredients
- Beetroot (large) – 1 piece
- Bell pepper - 2 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Tomato paste - 2 art.l.
- Water - 90 ml
- Salt - 2/3 tsp.
- Sugar - 2/3 tsp.
- Vegetable oil - 50 ml
- Apple cider vinegar - 2 tbsp.l.
- Spices and seasonings - optional
Step-by-step cooking recipe
Will greatly simplify the process - a regular grater. But if you want to get pieces of vegetables in borscht, then you can crumble them with straws. The first in line is beetroot. Pre-peel all the vegetables and rinse with clean water.
Chop the onion into a small cube, and the carrot with a straw or grate.
Bulgarian pepper should be freed from the seeds inside and, removing the stalk, cut into thin strips.
Pour all the chopped vegetables into the multivark container.
Dissolve the tomato paste (or puree) in water and pour it into a container.
The next step is to add salt, granulated sugar and pour in vegetable oil - preferably refined, it is almost neutral in taste. Mix everything, cover the lid of the slow cooker and cook in the Languor mode/Quenching 40-45 minutes.
In order for the workpiece to be perfectly stored in the pantry or cellar, you need to lay out the vegetable mass in sterile jars up to the rim. You also need to roll up sterile lids - they can simply be scalded in boiling water.
It is advisable to wrap the clogged jars until they cool down completely, and only then move them to a suitable place for storage.
