Vegetable beetroot soup is cooked in a crock pot without any problems. It is tasty, unusual and aromatic - a superb dish for the whole family!
Ingredients
- sweet pepper: 1 piece
- potato: 2 piece
- carrots: 2 piece
- onion: 1 piece
- cabbage: 250 g
- beetroot: 2 piece
- powdered garlic: 1 tsp
- tomato paste: 2 Tbsp
- edible greens: 1 piece
- apple vinegar: 2 tsp (6%)
- salt: 1 pinch
- sugar: 1 pinch (optional)
Metric Conversion
Stages of cooking
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Take beetroots, sweet pepper, potatoes, carrots, onions and cabbage. Peel and cut the beetroots, carrots and potatoes into 4 parts and put all the vegetables into the crock pot. Do not cut cabbage, onions and sweet pepper.
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Pour 2/3 water into the device and boil on the “maximum” regime until the vegetables are soft. This usually takes around 4-5 hours.
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Take the vegetables away. You don’t need onions and sweet pepper anymore. Grate beetroots and carrots. Cut the cabbage into small parts. Put the vegetables back into the crock pot and cook for about one hour (until the water boils) on the “maximum” regime.
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Dissolve tomato sauce in one glass of water, add grated garlic and chopped edible greens. Pour the sauce into the crock pot, stir well, add salt, apple vinegar, sugar and turn it off.
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Let your beetroot soup cool down for several hours. Serve warm. Enjoy this unusual dish!
