Red borscht with sorrel without cabbage in a slow cooker

Name: Red borscht with sorrel without cabbage in a slow cooker
Total time: 1 h 30 min
Yield: 8
Ingredients: 450 g Potato; 150 g Bulb onions; 150 g Carrot; 250 g Beet; 180 g Tomatoes; 150 g Sorrel; 2.5 L Meat broth; 60 g Vegetable oil; 20 g Salt; 5 g Sugar; to taste Dry spices; 2 Bay leaf; 10 g Garlic; 20 g Dill; 20 g Parsley

Interesting, bright summer soup! A combination of two dishes in one recipe. This recipe is from the “two in one” category. It combined two favorite dishes - traditional red borscht and green borscht with sorrel. Red borscht with sorrel is prepared at the beginning of summer, when there is still a lot of fresh herbs and there are already young beets. It is cooked in meat broth or water using the same ingredients as regular red borscht, with the exception of cabbage. Instead they put sorrel, it gives the desired thickness and sourness. It is not necessary to add tomatoes, but I usually add them - this way the taste is more rich and the color is brighter. If you do not add boiled eggs and sour cream to the plate, then the borscht turns out to be extremely low in calories. So take note for everyone who strives to be slim!

68

9249

Faith Rodriguez

Recipe author

Red borscht with sorrel without cabbage in a slow cooker

Calories

263kcal

Protein

15g

Fat

15g

Carbs

20g

*Nutrition per serving

Ingredients

Servings: 8

450g

150g

150g

250g

180g

150g

2.5L

60g

20g

5g

to taste

2

10g

20g

20g

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
These are the products. You can cook borscht in water; I used pork ribs broth.
STEP 2
Chop the onions and carrots. Pour oil into the multicooker bowl and turn on the Fry mode at 140 degrees for 30 minutes. Add vegetables, mix and cook for 7-8 minutes.
STEP 3
Cut the beets into small strips.
STEP 4
Add to the vegetables, stir and fry for five minutes. Be careful not to burn! Then add some salt, pour in two ladles of broth, close the lid and cook until the signal.
STEP 5
Cut the potatoes into medium cubes.
STEP 6
Place it in a bowl and pour in the broth. Close the lid and turn on the Soup mode for an hour.
STEP 7
15 minutes before the end of the regime, add chopped sorrel and tomatoes (cut into cubes).
STEP 8
Add the rest of the salt, sugar, spices, bay leaf, chopped garlic and herbs. Cook until the end of the mode.
STEP 9
After the signal, leave the borscht on Heat for 30 minutes.
STEP 10
Serve with sour cream and white bread. Bon appetit!

Comments on the recipe

Katerina

19.10.2023

4.9

The beets are cut too thick and so are the potatoes! It is unlikely that it will be soft in the borscht, even though it was fried and left on Heat. It should have been boiled or baked before cooking!

Quasipupa

19.10.2023

5

Thank you, I will make it today according to your recipe. I just want borscht, even though it’s hot. And there is sorrel. Only the soup mode will probably take less time, since it works like a pressure cooker for me. I wonder if this soup is eaten cold? I'll make it with chicken