Slow cooker borscht soup with green beans – easy, hearty and very tasty!
- Beef or pork brisket 250g
- 4 potatoes
- Cabbage 150 g
- 1 carrot
- 1 beet
- Green beans 150g
- 5 L of water
- Tomato paste 2 tablespoons
- 2 teaspoons salt
- Ground black pepper 0.5 teaspoon
- 3 bay leaf
- Fresh parsley for garnish
Cut the meat into several pieces and put in a bowl of Slow Cooker.
Shred cabbage, chop onion, potatoes cut into cubes, grate carrot and beet, green beans cut into pieces the size of 1.5 cm.
Place vegetables in Slow Cooker bowl and add water. Add the tomato paste, salt and pepper.
Cook on Low setting for 1.5 hours (mode “soup” or “stew” for Multicooker). After cooking, put into a bowl of hot soup bay leaves and leave the soup for 10 minutes.
Slow Cooker Borsht is ready!
When serving, garnish with a sprig of parsley.
Print your recipe for yummy-book (click to enlarge):