Beet-Root Soup in a Slow Cooker – Quick and Ingenious

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. Like our next entry, we offer a quick and ingenious recipe for beet-root soup in a slow cooker.

Ingredients

• Medium-fat pork - 600 g
• Medium potatoes -5 pcs.
• Cabbage - to one’s taste
• Frozen vegetables - approximately 300-400 g
• Large onion - 1 pcs.
• Large carrot - 1 pcs.
• Medium beet-root - 1 pcs.
• Tomato juice - 1 – 1.5 glass
• Spices: garlic, caraway, clove pepper - to one’s taste
• Salt - to one’s taste
• Seed oil - for frying

Directions

1. The first step in cooking a beet-root soup is broth; chicken and pork broths are the thickest. Put the meat 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.
2. 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.
3. 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.
4. 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!