Borscht with pork and bell pepper in a slow cooker

Potatoes, bell peppers cut into cubes.
Grate beets and carrots.
Peel the tomatoes and cut them into small cubes.

Chop the cabbage.

Finely chopped onion in vegetable oil, add carrots, fry a little, then half of the bell pepper, beets, tomatoes. Then add tomato paste diluted in water. Evaporate the water.

Finely chop the garlic.

Peel the chili peppers from the seeds and cut into small pieces.

Get a piece of pork with a bone out of the freezer. Put it in a slow cooker. Before sending the meat to the freezer, I process it, wash it and put it in bags. Therefore, I can with a clear conscience not wash the meat before cooking.

Put the potatoes, cabbage, bell pepper, beans alternately in a slow cooker pan.

Put the roast.

Put bay leaf, peppers, chili pepper, garlic in a saucepan, salt everything to taste and pour water to the top mark.

Set the time to 2 hours on the "extinguishing" program. After 2 hours, the slow cooker will switch to heating. The cooking time is approximate, it can be either more or less, and depends on the power of the slow cooker and the hardness of the meat.

Pour the contents of the pan into the tureen.

Sprinkle dill in a plate.
Serve with pampushki and sour cream.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.