Borscht Base for Winter in a Slow Cooker
A slow cooker makes it easy to put up a base for a delicious soup! This is a terrific base to stir into the sauté when you're making borscht — far tastier and more fragrant than store-bought vegetables in the dead of winter, and better for you, too. With the amounts below you'll fill six half-liter (1-pint) jars with wonderful borscht base.
Aliyah
Recipe author
Borscht Base for Winter in a Slow Cooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
2 g
Fats 0 %
0 g
Carbohydrates 78 %
7 g
36 kcal
GI:
25
/
0
/
75
- Wash, peel, and grate the beets on the coarse side of a box grater. 2. Peel the tomatoes like this: score a shallow cross on each one — just through the skin. Drop them into boiling water for 10–20 seconds, then lift them out of the hot water and slip off the skins. 3. Cut the peeled tomatoes in half and cut out the cores. Purée the tomatoes in a blender. 4. Add the grated beets and the tomato purée to the slow cooker. 5. Season with salt to taste, and be sure to taste the vegetable mixture as you go. 6. Cover the slow cooker, set it to the "Stew" (low) setting, and cook for 1.5 hours. 7. When time is up, ladle the mixture, still hot, straight into sterilized jars and seal with sterilized lids. 8. Let the jars cool upside down somewhere warm — you can wrap them in a blanket so they cool down more slowly. 9. Once cooled, move the jars to a cool place for storage. All done!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Beets - 40 kcal/100g
- Dried beets - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Salt - 0 kcal/100g
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