Red borscht with sorrel without cabbage in a slow cooker

Interesting, bright summer soup! A combination of two dishes in one recipe. This recipe is from the category "two in one". He combined two favorite dishes – traditional red borscht and green borscht with sorrel. Red borscht with sorrel is prepared in early summer, when there are still a lot of fresh greens and there are already young beets. It is cooked in meat broth or water from the same ingredients as ordinary red borscht, with the exception of cabbage. Sorrel is put in its place, it gives the desired density and acidity. It is not necessary to add tomatoes, but I usually put them-so the taste turns out to be more saturated, and the color is bright. If boiled eggs and sour cream are not added to the plate, then borscht turns out to be extremely low-calorie. So take note of everyone who aspires to slimness!

Irinaprimorochka

The author of the recipe

Red borscht with sorrel in a slow cooker

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Composition / ingredients

Servings:

Potatoes

450

Onion

150

Carrots

150

Beetroot

250

Tomatoes

180

Sorrel

150

Meat broth

2.5

Vegetable oil

Salt

Sugar

Spices dry

to taste

Bay leaf

Garlic

Dill

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

53 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
These are the products. You can cook borscht on water, I had a broth of pork ribs.
Step 2:
Chop the onion and carrot. Pour oil into the bowl of the slow cooker, turn on the Frying mode 140 degrees, for 30 minutes. Put the vegetables, mix and cook for 7-8 minutes.
Step 3:
Cut the beetroot into small strips.
Step 4:
Add to the vegetables, stir and fry for five minutes. Make sure it doesn't burn! Then add 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:
Put it in a bowl, pour in the broth. Close the lid, turn on the Soup mode for an hour.
Step 7:
15 minutes before the end of the regime, put the chopped sorrel and tomatoes (chop into cubes).
Step 8:
Pour the rest of the salt, sugar, spices, bay leaf, crushed garlic and herbs. We cook until the end of the regime.
Step 9:
After the signal, we leave the borscht on Preheating for 30 minutes.
Step 10:
Serve and serve with sour cream and white bread. Bon appetit!