Borscht with sauerkraut in a slow cooker

Delicious. No hassle. Do not watch that the soup will run away. The main thing is if you want your borscht to be a bright color, then add beets not at the time of cooking, but after the soup is fully cooked. Bon appetit to all.

Bunny 260188

Recipe author

Borscht with sauerkraut in a slow cooker

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Composition / ingredients

Servings:

Potatoes

500

Beetroot (Already boiled and cleaned)

300

Tomato paste (I buy a portion.)

Pork ribs (I used pork stew.)

400

Sauerkraut (I used homemade. The recipe is in my cookbook.)

450

Bay leaf

Salt

to taste

Tomatoes (It is better to pour boiling water over them to remove the skin.)

250

Citric acid

Sugar

Onion

200

Water (focus on the volume of the bowl of your slow cooker and your preferences)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

50 kcal

GI: 80 / 0 / 20

Step-by-step cooking

Cooking time: 2 h 15 min

Step 1:
Product selection. If you have sauerkraut without carrots, then you still need carrots 150-200 gr.

- Peel the potatoes and cut them into cubes.
-Boil beets, cool, grate on a fine grater and add citric acid and sugar.Set aside, because we will add this mixture when the soup is completely ready.
-Potatoes, tomato paste, stew, cabbage, onion, bay leaf, salt, tomatoes and you can add ground pepper to taste, put in a bowl of a slow cooker and fill everything with water. Put in the mode: "Soup" for 1 hour 40 minutes.