Lean borscht in a slow cooker

Lean borscht in a slow cooker

Category: First meal

Ingredients
Dry beans	1 handful
Dried mushrooms, porcini	2 handfuls
Bulb onions	2 heads
Carrot	half piece
White cabbage, shredded	2-3 handfuls
Potatoes	2 pcs.
Beetroot for juice	1-2 pcs
Tomato juice, to taste	0.5-1 glass
Wheat flour	1 tbsp. l.
Garlic, minced	2-3 cloves
Salt, sugar, herbs - to taste

Cooking method

• Preliminary preparation:
• Wash the beans and soak overnight in plenty of cold water.
• Sort the mushrooms, rinse, pour boiling water over and leave for 30-60 minutes. Then drain the water.
• Cooking borscht:
• For this borscht, you will need a slow cooker and a juicer.
• Let the empty slow cooker warm up with the lid closed for 20 minutes in the "HIGH" mode.
• Throw the beans in a colander, rinse them in a 1-liter saucepan, pour water over 2/3 of the pan's volume, bring to a boil and let them boil over high heat for 10-15 minutes, then drain the water, rinse the beans and put them back in the same saucepan.
• While the beans are boiling for 10-15 minutes, and the slow cooker is warming up, we clean, wash and cut vegetables: cabbage, arbitrarily, potatoes, cubes, or cubes, carrots, thin slices, onions, thin quarter rings.
• Put the cabbage in a slow cooker bowl, onion on top, add 1/2 cup boiling water and cover with a lid.
• Fill the beans with water, bring them to a boil again, as they boil, remove the foam and put the chopped potatoes, boil, remove the foam, add the carrots.
• Boil, remove the foam, add the mushrooms and cook for 10 minutes to soften the hard roots before placing them in the slow cooker.
• Add the sauce pan to the MV bowl to the cabbage and onions, add a little boiling water, if necessary (at the end of cooking we will add about 2 / 2-1 glass of freshly squeezed beet juice and tomato juice to taste, also about 0.5-1 glass) , so at first just all vegetables should be covered with water. Close the lid and cook for 2 hours on "HIGH", then 2-3 hours on "LOW" until the beans, potatoes and mushrooms are cooked completely.
• With a juicer, squeeze the juice from beets, about 2 / 3-1 glass, add 1 tbsp. l flour, stir and pour into the bowl of a slow cooker. Add tomato juice to taste, salt, add sugar (if required), add chopped garlic and herbs, stir, try to keep the salt and sugar in moderation, cover and let it brew on the "Warm up" mode for another 1 hour. Borscht is ready, you can eat.
• Since there is not a drop of oil in this borscht, it can be eaten during fasting, and on ordinary days I add sour cream to the plate and eat it with rye bread.
• Slow cooker RUSSEL HOBS, volume 3.5 liters

The dish is designed for

4-5 servings

Time for preparing:

5-6 hours

Cooking program:

High-2 hours, LOW-2-3 hours, KEEP WORM-1 hour

Note

I modified my mother's "crown" borscht for cooking "like in a Russian oven" with a constant gradual decrease in temperature. Borsch has a bright beet color, pleasant sweetish taste, soft beans and potatoes with a pleasant slightly crispy cabbage. This is my first recipe here, so there may be some flaws in the design, don't judge strictly.
Bon appetit and good health