Stewed borsch in a slow cooker

6

• Time for preparing

  Contents

  • • 0.0.1 3 h
    • 0.0.2 Simple dish
    • 0.0.3 48.23kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  3 h

• Recipe difficulty
  

  Simple dish

• Energy value
  

  48.23kcal

• Rating

• Recipe

Borsch cooked at home in a slow cooker will almost taste like like the one made in a Russian stove.

Let’s get started!

Ingredients

0/14 ingredients

• 1 beet
• 1 carrot
• 1 potato
• Fresh cabbage-300 gr.
• Onion-2 pcs.
• Parsley root-30 gr.
• Tomato puree-1/2 tbsp.
• Vegetable oil-2 tbsp. l
• Bay leaf – 2 pcs.
• Pepper-5 peas.
• Salt-3 tsp
• Water-2 l.
• Greens-4 twigs
• Pork 400 gr.

3 ч3 ч 48.23

Great job

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Steps

Steps taken: 0/0

1. Boil the meat with one onion and parsley root 1.5 hours per quiet fire.
2. Remove the meat, strain the broth.
3. Peel onions from husks and roots.
4. Grate beets with carrots.
5. Cut the potatoes into pieces.
6. Chop the cabbage with a knife and crush it with your hands so that it went limp.
7. Add vegetable oil to the bowl of the multicooker. Enable function Fry / Bake for 20 minutes.
8. Fry the carrots in the bowl first, followed by the beets, followed by the cabbage.
9. Pour potatoes and put onion, pepper, bay leaf, pour salt.
10. Fill everything with boiling broth, enable the function – Extinguishing, time – 1 hour.
11. 10 minutes before the hour has passed, put the tomato paste in the soup, cooked chopped meat and mix everything.
12. Leave the soup for 20 minutes with the heating function turned on.