Beetroot In A Slow Cooker - A Recipe With Step By Step Photos And Videos

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Prepare a bright, delicious hot version of beetroot soup in a slow cooker. A simple and quick beetroot recipe everyone will love!

Ingredients

Broth - 2000 ml

Beets - 2 pcs.

Onions - 1 pc.

Carrots - 1 pc.

Garlic - 2 cloves

Potatoes - 3 pcs.

Vegetable oil - 2 tablespoons

Sugar - 1 tsp

Vinegar 9% - 1 tbsp

Salt, pepper - to taste

Dried parsley to taste

Fresh greens to taste

• 41 kcal
• 1 hour
• 15 minutes.
• 1 h. 15 min.

Photo of the finished dish

Video recipe: Beetroot in a slow cooker

Step by step recipe with photos and videos

Beetroot. The name speaks for itself! A dish with beets as the main ingredient. Traditionally, it is prepared and served cold. And in general, beetroot is just a household name for a Belarusian cold store, similar in recipe to Russian okroshka. Now, of course, both the recipe and the cooking process itself are changing, and any soup is called beetroot, both cold and hot, in the ingredients of which beets prevail. Sometimes it is even put on a par with borscht!

The main thing is that this soup, whatever one may say, is bright, rich, healthy and very tasty! Today we will cook beetroot in a slow cooker.

To do this, first of all, we take vegetables: beets, carrots, potatoes, onions, bell peppers, garlic. It is better to clean and prepare them in advance. You will also need broth to make the soup. It can be chicken, beef, turkey - whatever (by the way, you can put meat from broth in the soup). Or use plain water - the soup will turn out to be less saturated, but less nutritious! From spices I take only salt, black pepper and herbs: parsley and dill. We need vegetable oil for stewing vegetables, and vinegar and sugar for a beautiful bright beetroot color of the finished dish.

From these ingredients, a fairly thick soup is obtained for 6-8 servings. Let's get started!

We clean the vegetables. We grate the beets, I used a grater for Korean carrots.

Set the multicooker to the "Soup" mode, pour in the vegetable oil and spread the beets. Pour in sugar and pour in vinegar. Stir and start stewing.

At this time, rub the carrots.

Cut the onion into half rings.

Cut the pepper into thin strips.

Garlic - in thin slices.

We put all the prepared vegetables in a slow cooker, by this time my device had just warmed up. Stir and simmer for 15-20 minutes with the lid closed.

Meanwhile, cut the potatoes into strips.

Pour broth or water to the contents of the multicooker, throw in the potatoes, salt to taste.

Stir, wait for the soup to boil. Add black pepper, dried parsley and fresh dill. Cook for 10 minutes, then turn off the multicooker. We leave the beetroot in the slow cooker for another 15 minutes - the soup will reach readiness.

The beetroot is ready! Enjoy your meal!

Important additions to the recipe

Since cold beetroot is cooked using eggs, I decided to decorate my dish with boiled egg halves. It is not only beautiful, but also delicious!