Borscht with chicken in a slow cooker

Chicken drumsticks are washed, dried with paper napkins. Pour vegetable oil into the bowl of the slow cooker, select the "Frying" program, fry the shins from all sides for 15 minutes (during frying, of course, turn to one side or the other).

And now let's get busy with vegetables: potatoes, onions, carrots, beets, garlic are cleaned, thoroughly washed under running water. Potatoes are cut into cubes, as usual, carrots and beets are grated, onions are chopped into small cubes.

When the shins are fried, we put the prepared carrots and beets into the bowl of the multivark (leave part, literally 2 tbsp.spoons) and onions, change the program to "Soup", pour hot water, salt and add bay leaves. Cook for 10 minutes.

Chop the cabbage, add it to the borscht along with potatoes and garlic (garlic can be squeezed out through a press, you can cut it, it doesn't matter here), cook for another 10 minutes.

About 5 minutes before the end of cooking, add the remaining beets, pour sugar (do not rush to pour all of it, better a little, adjusting the dish to your liking), pour vinegar.

We give the finished borscht to "walk" under a closed lid for about 10 minutes, after which we serve it on the table, garnished with a sprig of dill.

Very tasty with crackers)

Bon appetit!