Beet-Root Soup in a Slow Cooker – Quick and Ingenious
In Ukraine every woman has her own recipe of cooking a beet-root soup. Two different people can never cook the dish tasting in the same way – this is how unique it is. Beet-root soup is an indispensable menu item of healthy food adherents, though one cannot categorize it as a quickly cooked dish. As our next entry we offer a quick and ingenious recipe of beet-root soup in a slow cooker.
Ingredients for the beet-root soup:
- 3-4 l of water.
- 600 g of medium-fat pork.
- 5 medium potatoes.
- cabbage – to one’s taste.
- approximately 300-400 g of fresh or frozen vegetables. Ingredients depend on one’s taste and preferences.
Ingredients to be fried:
- 1 large onion
- 1 large carrot
- 1 medium beet-root
- 1 – 1 ½ glass of tomato juice (tomato paste or fresh tomatoes)
- spices: garlic, caraway, clove (other spices – to one’s taste), pepper (better a pod of fresh red hot pepper, but dried one will also do)
- salt
- seed oil – for frying
Method:
The first step in cooking a beet-root soup is broth; chicken and pork broths are the thickest. Put meet into the water and let it boil until entirely soft for 1.5 – 2 hours. Do not forget to remove scum while boiling, as it accumulates all the harmful substances.
While meat is cooked, one can start frying the ingredients. Put finely chopped onion, carrot and beet-root on the heated pan and fry them until «glassed». Add the fried ingredients to the broth into the slow cooker.
Dice or cut peeled potatoes into strips of medium size and add them to the broth and fried ingredients. Do the same to vegetables and cabbage, stirring the mixture in the slow cooker. At the end add the spices and set soup mode on the slow cooker for 20 – 30 minutes.
The most delicious beet-root soup is served with sour cream and fresh greens. A dish decorated this way is a flavorsome, substantial and healthy first course!
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