|Prep Time||5 minutes|
|Cook Time||60 minutes|
- Pour the broth into the bowl of the slow cooker and turn it off. Diced potatoes were placed in a slow cooker. While the potatoes are cooking, cut the beets and onions into cubes, cut the carrots into cubes and fry them in a frying pan with oil. Some of the beets were left raw. The transferred fried vegetables and raw beets are put into boiling broth. Immediately pour in citric acid so that the color of the broth remains red, and give the soup a sour taste.
- I put cabbage, turkey meat into a slow cooker, covered it with washed rice and chopped pepper. After a while, crushed tops were poured in, crushed beet tops and bay leaf were added. At the end of the "soup" program, put nettles, dill and parsley in borscht. Add ground pepper, add chopped garlic and add apple jam instead of sugar. I try to regulate the acidity, salt and sugar. The soup program is over.