Vegetable soup in the slow cooker
89 300 минут 4 порции
All last fall, this soup has helped me and I decided to share with you this recipe: it is very hassle free, does not contain oil and is suitable for fasting. Huge thanks to INGULETSKA from Tbilisi, whose recipe of the monastery's soup became the basis for this dish.
Ingredients for Vegetable soup in the slow cooker
- Beets - 2 PCs
- Pepper - 1 piece
- Potatoes - 2 PCs
- Carrots - 2 PCs
- Onion - 1 piece
- Cabbage - 250 g
- Garlic - 3 tooth.
- Tomato paste - 2 tbsp
- Greens - 1 Puig.
- Vinegar - 2 tsp.
Step by step instruction of cooking Vegetable soup in the slow cooker
For slow 2.5 liters need to take
2 large beets, peeled and chopped into 4 pieces,
1 bell pepper, without seeds, whole,
2 large potatoes, peeled and chopped into 4 pieces,
2 large carrots, peeled and chopped into 4 pieces,
1 large onion, whole,
250 g white cabbage, whole folded in the bowl of a slow, pour boiling water to 2/3 of its volume and cook on HIGH mode until tender all vegetables (4-5 hours)
Then the onions and peppers to throw, potatoes, beets and carrots to grate on cucumbers, and cabbage finely, finely chopped. Put all the vegetables back in the bowl and slow cook for about 1 hour ( until boiling).
In 1 Cup of water diluted tomato paste, add the grated garlic and chopped parsley.
Pour the tomato mixture into the bowl slow and mix well, sprinkle with salt, if need be, add sugar and switch off.
Allow to infuse for at least until the temperature of the meals, better to PM