Beet soup without meat in a multicooker
Description
A hearty first course. A good lunch is impossible to imagine without borscht. It can easily be prepared using a multicooker. First, place potatoes, onion, and carrots into the multicooker. Pour in water and turn it on. When the potatoes become soft, add cabbage. Prepare the sauce: grate the beet, add vinegar, and simmer until soft. Then add tomatoes and bell pepper, and cook for another 5 minutes. When the cabbage in the borscht becomes tender, add the prepared sauce. A few minutes before cooking is complete, add chopped herbs and garlic to the borscht. Total cooking time is 1.5 hours. Serve hot, garnished with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash and chop all the vegetables. Place the potatoes, onions, and carrots into the multicooker, pour in water, and set the stewing mode for 1.5 hours.
- 2
Step 2
Grate the beetroot, add vinegar, and place over heat. Simmer until soft, then add tomatoes and bell pepper, and simmer for another 5 minutes.
- 3
Step 3
When the potatoes in the multicooker become soft, add the cabbage.
- 4
Step 4
Cook until the cabbage is tender, then add the beet.
- 5
Step 5
A few minutes before ready, add chopped herbs and garlic to the borscht. Serve hot.