Summer Sorrel Red Borscht in a Slow Cooker

Interesting, bright summer soup! A combination of two dishes in one recipe. This recipe is from the “two in one” category. It combined two favorite dishes — traditional red borscht and green borscht with sorrel. Red borscht with sorrel is prepared at the beginning of summer, when there is still a lot of fresh herbs and there are already young beets. It is cooked in meat broth or water using the same ingredients as regular red borscht, with the exception of cabbage. Instead they put sorrel, it gives the desired thickness and sourness. It is not necessary to add tomatoes, but I usually add them — this way the taste is more rich and the color is brighter. If you do not add boiled eggs and sour cream to the plate, then the borscht turns out to be extremely low in calories. So take note for everyone who strives to be slim!

cook time: 1h 30 min

Chloe Benton