Meat, certainly with the bones, rinse and place in a bowl slow cooker.
Pour 3 liters of water, bring to a boil on the program "Frying", then set the program "Soup" for 1 - 1,5 hours, depending on the quality of meat.
Cook broth with dry roots, bulbs and slices of celery root.
Small young beets very carefully wash, put in a container for steaming and set in slow cooker.
It will be ready by the time the broth, or even earlier.
At this time, prepare the remaining ingredients.
Cut all the vegetables into to have everything at hand.
With tomato before slicing to remove the skin.
To get rid of excess starch potatoes cut into small slices and cover with cold water, let it set until all the broth is cooked.
Ready beets to cool under cold water and grate on a coarse grater. Meat separated from the bones, to remove bone fragments and fat, and cut into small pieces.
Drain the broth through the smallest sieve and return to the bowl slow cooker. All that is left on the surface of the sieve is no longer needed.
Now it's vegetable time.
Gradually add potatoes, sauerkraut, and after 10 minutes of fresh cabbage, celery, tomato and bell peppers.
After another 10 minutes the Bay leaf and allspice, and finally beets. Now the lid is already not closing as soon as borscht and beets to boil, taste, and if desired, add lemon or fruit vinegar or even both/ all depends on the sweetness of the beets and tomatoes.
Sometimes, instead of acid, we must add 1/2 tsp of sugar. Advice for those who want to decrease calories the dish as much as possible.
Broth, or ready borscht should be well cooled, while on the surface formed droplets of frozen fat, which is very easy to get rid of.