Poltava borscht with buckwheat donuts in a slow cooker

Category: First meal

Ingredients
beet	1
leek stalk	1

Cooking method

For borscht:
- half a chicken (500 gr)
- 1 large beet
- 2 stalks of celery
- 1 stalk of leeks
- 1 potato
- 1 tbsp. a spoonful of tomato paste
- 200 grams of fresh white cabbage
- 4 cloves of garlic
- 2 tbsp. tablespoons of vegetable oil
- 1 tbsp. a spoonful of tomato paste
- 2 teaspoons of apple cider vinegar or white vinegar
- 1 tsp sugar
- bay leaf, allspice peas, black ground pepper - salt to taste
- parsley and dill
For donuts:
- 0.5 cups of buckwheat
- 1 egg
- 0.5 cups of water
- a pinch of salt
First, prepare the donuts. To do this, you need to take buckwheat flour or grind half a glass of buckwheat in a coffee grinder. Pour water into the flour in a thin stream, stirring vigorously. Add egg and salt and knead until smooth (use a blender or mixer for convenience and speed).
2. Blind the dough into balls the size of a walnut. Pour 2 liters of water into the multicooker bowl and turn on the "Cook" program for 15 minutes. When the water boils, dip the donuts in the water. When they come up, use a slotted spoon to remove them on a plate.
3. Wash the chicken, cut into portions, cover with water and turn on the "Cook" program for 40 minutes. When the water boils, skim off the foam. At the end of the program, take out the chicken and strain the broth into a separate bowl.
4. Wash the beets with a brush, cut off the peel, put it in a multicooker bowl, add 1 teaspoon of vinegar and cover with water. Switch on the Multipovar program, set the temperature to 95 ° C for 10 minutes.
5. Strain the beetroot infusion into a glass dish, discard the peel. Pour oil into the multicooker bowl, put finely chopped onions and carrots and turn on the "Fry" program for 20 minutes. When the vegetables are tender, add the chopped beets, add 1 teaspoon of vinegar, stir-fry for 2-3 minutes, then add the tomato paste and sugar and, stirring occasionally, continue browning until the end of the program.
6. Then place the chicken in the bowl, add 2 liters of broth and run the Soup program for 1 hour. When the soup is boiling, add the diced potatoes. After 15 minutes add finely chopped garlic, chopped cabbage, donuts, bay leaves, pepper and salt. When the program is over and the soup stops boiling, pour the beet infusion into the borscht and stir.
7. When serving, sprinkle with dill and parsley.