First courses

Lean borscht with prunes in a slow cooker

Lean borscht with prunes in a slow cooker tasty and aromatic. An assistant in the kitchen – a multicooker – will prepare borscht that everyone will like without exception. Its delicate and rich taste will appeal even to vegetarians or those people who watch their figure.

Lean borscht with prunes in a slow cooker cooking is very simple, easy and fast. No need to make extra efforts. Modes for cooking borscht can be different for everyone, because multicookers are different. During cooking, all the taste qualities of vegetables are preserved. Borscht can be prepared during fasting or for the Holy Supper.

Ingredients for cooking lean borscht with prunes in a slow cooker

Cooking lean borscht with prunes in a slow cooker

Beets, carrots, potatoes are well washed and cleaned. Peel the onion and garlic. Soak prunes in warm water for 20 minutes. White cabbage, onion, carrot and beetroot are cut into straws. Cut the potato into cubes, the tomato into cubes. Separate the cauliflower into florets, if necessary, cut into small pieces.

Pour a small amount of oil into the multicooker and in the “Multicooker” mode, set the temperature to 160 ° C, fry onions, carrots and beets for up to 10 minutes. Add garlic, tomato, potato, lemon juice. Everything is peppered and salted to taste. Mix well and cook in the same mode for 10 minutes.

Pour 2 liters of water, bring to a boil. Add cauliflower and white cabbage, cook for another 10 minutes.

Put the prunes and leave to infuse for 20 minutes.

Lean borscht with prunes in a slow cooker finished!

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