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Borscht with sauerkraut in a slow cooker

Borscht with Sauerkraut in a Slow Cooker

Delicious and fuss-free — no need to babysit the pot so it doesn't boil over. One tip: if you want your borscht to keep its bright color, add the beet not while it's cooking but after the soup is fully done. Enjoy, everyone!

Bunny260188

Recipe author

Borscht with sauerkraut in a slow cooker

Composition / ingredients

Servings:

Potatoes

500

Beets (already boiled and peeled)

300

Tomato paste (I buy single-serve)

Pork ribs (I used pork stew meat)

400

Sauerkraut (I used homemade; the recipe is in my cookbook)

450

Bay leaf

Salt

Tomatoes (best to pour boiling water over them to peel)

250

Citric acid

Sugar

Onion

200

Water (adjust to your slow cooker's bowl size and your preference)

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

Cooking method

Step 1:

Gather your ingredients. If your sauerkraut doesn't already have carrot in it, you'll also need 150–200 g of carrot.

Peel the potatoes and cut them into cubes. Boil the beet, let it cool, grate it on a fine grater, and mix in the citric acid and sugar. Set this aside, since we'll add it once the soup is fully done. Put the potatoes, tomato paste, stew meat, sauerkraut, onion, bay leaf, salt, tomatoes, and (optionally) ground pepper to taste into the slow cooker bowl and cover everything with water. Set it to the "Soup" setting for 1 hour 40 minutes.