Beets are often used in recipes for Russian cuisine. It not only gives a bright color to the dish, but also saturates it with the original taste and a large amount of vitamins for the body. One of the popular dishes with this vegetable is a beetroot. The soup will quench thirst in the heat and warm in cold weather, as it is equally tasty both in warm and cold. It is prepared on the basis of vegetables, so it refers to low -calorie dishes. If you cook it in a slow cooker, then you will get soup with a very rich taste.

Simple beetroot recipe in a slow cooker

The classic recipe for the beetroot is prepared without adding meat and cabbage, based on a beetroot decoction. This is different from borsch. You can eat soup hot with sour cream. In a cold state, you will clearly feel the taste of lemon.

The ingredients that you will need by recipe:

• medium -sized beets - 3 pcs.;
• onions, small heads - 1 pc .;
• middle carrots - 1 pc .;
• ripe tomatoes - 1 pc.;
• young potatoes - 3 pcs.;
• purified water or boiled - 2 l.;
• lemon, juice - 1 tsp;
• sunflower oil for frying - 3 tbsp. l.;
• a mixture of peppers is ground, salt, dry greens - to your taste.

How to cook a beetroot of vegetables in a slow cooker:

1. Prepare all the necessary ingredients. First rinse the vegetables from the remains of sand. Cut the bulb without a husk into a small cube, remove the peel from carrots and chop with a grater. Cut the peeled potatoes into cubes of the same size, pour cool water. Let excess starch be released from potatoes, then rinse it in several waters and dry it on napkins.
2. Peel raw beets, cut in the shape of a cube, but only smaller than potatoes. Put the vegetable into a deep dish. Squeeze the juice from lemon and pour their beets to them. Lemon juice will not only preserve the bright color of the beetroot, but also give the dish a light lemon taste. Leave the beets to marinate for 15-20 minutes.
3. It is necessary to remove the skin from the tomato. To do this, bring the water to a boil in the pan. At the top of the fetus, cut the peel, lower the tomato into the water. Wait a few seconds, take out, cool and remove the film. Grind the pulp with a cube. You can also simply grate the tomato pulp on a grater. Instead of tomato, you can use tomato paste diluted with water.
4. Preparation of the beet begins with a roast. Turn on the multicooker on the “Frying” program or use the Baking option at this stage. Leave the lid while frying vegetables all the time open.
5. Pour the oil, warm it, load the onion first, then after 3 minutes carrots. Fry the ingredients together for another 3 minutes, constantly mixing with a spatula. After loading tomatoes. Prepare them in a slow cooker until the roast thickened. The fluid with tomato should evaporate, this will take about 5-7 minutes.
6. After frying the fries, switch the technique menu to the "soup" or "borsch" mode. Completely prepares in 45 minutes with a lid closed. Download potatoes with beets to multicash, add spices, dry greens. Pour water and salt. The liquid should be warm. If you pour cold water, then when in contact with the hot surface of the bowl you ruin it.
7. Mix the contents of the bowl well, taste. If necessary, season the soup again. Click the Start button. During the preparation of soup, do not open the lid on the slow cooker. Serve hot with sour cream to the table. You can also eat a beetroot on this recipe in a cold form, but without adding sour cream.

Beetroot with ham and cucumbers in a slow cooker

Many housewives prefer to serve a beetroot in chilled form. Such soup will perfectly refresh hot summer and can replace the okroshka. The main thing in the dish is a beet decoction. To feel the rich taste and aroma of beets, cook soup only in a slow cooker.

The required number of products for the beetroot:

• beets, medium root crops - 4 pcs.;
• raw carrots - 1 pc .;
• small potatoes - 3 pcs.;
• fresh cucumber - 2 pcs.;
• chicken eggs, large - 3 pcs.;
• ham - 300 g.;
• lemon, ripe - ½ pcs.;
• fresh greens of dill and green onions - a bunch;
• sea salt and white sugar - 1 tbsp. l. each ingredient;
• boiled water, hot - 3 l.

How to cook a beetroot in a slow cooker:

1. Although the soup is consumed in cold form, all the ingredients and the beet decoction must be prepared in advance. You should start with beets. Peel it and grate it. Leave the juice from beets. Pour the vegetable with the juice of half the lemon, mix and put in a multicooker bowl. Lemon juice will preserve a bright shade of soup and add a sour taste to the dish.
2. Pour beets with hot water. Use water only in hot condition. The soup according to this recipe is prepared on the “Extinguishing” program, which will not boil water during cooking. This technology will gradually prepare beets, from which the dish will receive a rich taste.
3. Cut the peeled potatoes largely and rinse 2-3 times with cold water. This will wash away the remains of starch from the surface of the vegetable. Remove the skin from carrots, cut it just as large. Put the vegetables into a steamed steam container and set the container on top of the multicashi. Put eggs in the container. They will be able to prepare under the influence of hot steam, and you do not have to cook them separately.
4. Close the multicooker lid, select the “Extinguishing” program and click on the Start button. Cook for 2 hours simultaneously a beet decoction in a bowl of multicooker and the remaining vegetables with eggs in a steamer container. Open the hole for the steam so that the hot steam can evenly cook potatoes with carrots in a steaming container.
5. While the beet decoction is cooked, prepare the rest of the ingredients. Grind the ham in a small cube. Remove the skin from cucumbers. If the fruits are young, then leave the peel, it is soft. Cut the pulp of the cucumber in the form of a cube. Rinse the green onions with dill under running water, dry from excess moisture and chop finely.
6. After the signal of the end of cooking, carefully open the lid so as not to burn the steam. Remove the tray, remove potatoes, eggs and carrots from it. Cool the ingredients and then cut into a cube. The beet decoction (the liquid in which the beets was cooked) cool.
7. In a separate container, mix all the ingredients along with greens and pour a cold broth of beets. Add sugar with salt, mix, taste. If necessary, then pour more lemon juice. Put the beetroot in the refrigerator for an hour and a half for complete cooling and serve.

Pork beetroot in a slow cooker

If you like borsch, then you will like a hot beetroot. It is prepared on the basis of meat broth, but without the use of cabbage. Boiled eggs are added to the already finished soup. It is necessary to serve the dish with sour cream and rye bread.

List of products for hot beetroot:

• pork, pulp - 0.5 kg.;
• medium size of beets - 2 pcs.;
• young potatoes - 3 pcs.;
• small carrots - 1 pc .;
• online onions - 2 pcs.;
• ripe tomato - 1 pc.;
• fresh lemon juice - to taste;
• chicken eggs are small - 2 pcs .;
• purified water to the broth - 2 l.;
• lavra leaf - 2 pcs.;
• garlic raw, cloves - 2 pcs.;
• black pepper with peas - to taste;
• olive oil for frying - 2 tbsp. l.;
• spices for pork, sea salt, greens - to taste.

A step -by -step recipe for a beetroot in a slow cooker:

1. First you need to cook the broth for the beetroot. To do this, wash the pork, cut the film from the meat and cut a piece into several parts. Put into a multicooker bowl. Loose one cleansed beam to the multicash, add bay leaf and pepper with peas, salt.
2. Then pour in the water. Close the cover of the technique, select the "soup" or "first dish" mode. Cook the broth for 1.5 hours. After the specified time, take out the meat, cut it finely. Strain the broth through gauze or small sieve. Wash the multicacha, then wipe it well with paper towels and put it back in a slow cooker.
3. Clean carrots, beets and second beams, then chop in the kitchen combine or chop finely. In order not to remove the skin from the tomato, grate its flesh on a grater. If you like to feel pieces of tomato in the dish, then you can quickly remove the skin with boiling water. Lower the fruits into it, then take it out, cool the tomatoes and remove the film from the vegetable. Cut the pulp with a cube.
4. Grind the peeled potatoes in any way that you use for cooking soup. Be sure to hold it in cold water and then rinse. So you will wash off extra starch from a vegetable that will not go to the taste of the dish.
5. After cooking the broth, it is necessary to use the "Frying" program. Leave the multicooker lid during frying open. Pour olive oil into the bowl, warm it up and load the onion first, then after 3 minutes beets with carrots. Fry the ingredients for another 5-7 minutes. Lastly, shift the tomato to vegetables, add spices with salt. Mix the products and fry all together until the roasts thickened (about 5 minutes). Constantly interfere with the contents of the bowl so that the ingredients do not get drunk.
6. Report the multicooker menu on the “Extinguishing” program, set the time for 1.5 hours. Add potatoes and finely chopped meat to the frying, pour hot broth. It is important to use the broth in the hot state at this stage. The selected cooking mode is gradually preparing it, without boiling. In addition, cold liquid can ruin the surface of hot multichanes.
7. Cook the beetroot for 1 hour in a closed multicooker, then add washed and chopped greens, bay leaf and finely cut garlic. Close the lid again and cook until the end of the program. After the signal of the end of cooking, pour in lemon juice, mix, taste. Remove the bay leaf from the finished dish so that it does not give the ingredients bitterness.
8. Separately on the stove, weld the eggs, clean them and cut in half. To serve, pour a warm beetroot into the plate, put the half of the egg and add sour cream to the soup. The taste of the beetroot will improve rye bread.

Beetroot with chicken breast in a slow cooker

Not all housewives are loved by meat broth. In this case, a beetroot is suitable for you, which can be cooked with chicken without brewing broth. The chicken is steamed simultaneously with a beetroot decoction and only then added to a ready -made beetroot. Beetroot in this recipe is not fried along with a roast. Therefore, the vegetable is delicate, and soup with a softer taste.

List of ingredients for the preparation of the beetroot:

• chicken meat, breast - 0.5 kg.;
• beets raw, large - 2 pcs.;
• potatoes, medium tubers - 4 pcs .;
• onions, carrots - 1 pc.;
• tomato paste - 1 tbsp. l.;
• eggs for serving - 3 pcs.;
• lemon juice - 1 tbsp. l.;
• any spices, salt, sugar to taste;
• water for the base of the soup is 1.5 liters.

The phased course of work on the preparation of the beetroot:

1. To prepare a roast, you will need onions, carrots and tomato paste. Peel the vegetables, finely cut, fry everything together in vegetable oil for 5-7 minutes with the addition of spices and salt. Use a program for this for this for this “baking” or “frying”. Dilute tomato paste into 200 ml. warm water, pour it to the onion with carrots and cook 10 minutes until the gravy thickens.
2. Peel the potatoes, cut and leave in water for 10-15 minutes. After the specified time, rinse thoroughly from the remnants of the starch. Peel the beets, cut into a cube, sprinkle with lemon juice. Leave for 10-15 minutes to saturate with citrus aroma. Report the program in the multicooker menu for "soup", set the time for 60 minutes.
3. Download the beets with potatoes into the multichan. Pour warm water into the multicooker bowl, stir, add sugar. On the chicken fillet, cut the veins, remove all the films. Wash the meat with cold water, wipe with napkins from moisture residues.
4. Cut the chicken breast into 3-4 parts, grate with spices and put in a steamed tray. Put the eggs next to the chicken. On top of the multicacial, filled with vegetables and water, put a container with chicken and eggs. Close the lid on the slow cooker, click on the "Start" button. So you will be cooked at the same time as a beetroot, and prepare for a couple of chicken meat. Additionally, you do not need to add water. Steam from cooking will have time to cook meat and eggs.
5. After the signal, open the slow cooker, remove the tray, remove the meat from it and let it cool. Then disassemble the breast or finely cut it. Add chicken to hot soup, mix. Cut the peeled eggs along the 2 parts and use to serve along with sour cream.

With the advent of a slow cooker, it has become much easier to cook. Such an assistant will weld a beetroot with a rich taste for you, which can be served both cold and hot. There are a large number of soup cooking recipes. The beetroot can be completely a vegetarian dish or broth -based meat. Enjoy your meal!

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