Borscht with beet tops in a slow cooker

Step-by-step cooking

1. Step 1:

   

   Products that will be useful to us for cooking borscht. I took fish broth, you can take any other.

2. Step 2:

   

   Pour the broth into the bowl of a slow cooker and put it in the "Steaming" mode, when the broth boils, we move it to the "quenching" mode for 40 minutes. Put the chopped cabbage in the broth.

3. Step 3:

   

   Then add the sliced potatoes.

4. Step 4:

   

   Three carrots on a coarse grater, onion finely mode, tomatoes also mode pieces, put in a frying pan and simmer with vegetable oil for 5-8 minutes. Put it in borscht.

5. Step 5:

   

   10 minutes before the end of cooking, cut the beet leaves, put them in borscht.

7. Step 6:

   

   Cut the stalks from the beet tops into pieces, grate the beets on a coarse grater.

8. Step 7:

   

   Simmer with vinegar and vegetable oil until soft.

9. Step 8:

   

   When the potatoes in the borscht are ready, turn off the slow cooker and put the stewed beets there. It is necessary that the borscht after the beetroot is added does not boil, otherwise it will lose color. Salt to taste and carefully, because the broth is already salty. We close the slow cooker and give borscht with beet tops to infuse.

10. Step 9:

    

    Bon appetit!