Sauerkraut and bell pepper are one of the most frequent "non-classical" ingredients of classic Ukrainian borscht. Therefore, I decided to tell you how and when to add them correctly, so that it turns out delicious and beautiful even in a slow cooker.
Ingredients
- Chicken fillet - 1 piece
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Sauerkraut - 250 g
- Potatoes - 300 g
- Chili pepper - 1 piece
- Garlic - 3 clove
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Grate carrots and beets, chop onions and peppers, chop potatoes and coarsely chop chicken. Rinse the sauerkraut and squeeze.
Turn on the vegetable frying mode in the slow cooker and fry onions and carrots in oil with the lid open for 5 minutes.
Add the beetroot and pepper, and continue frying for another 5 minutes.
Add potatoes, cabbage and chicken, stir and fry for another 5 minutes.
Fill everything with water, turn on the "Soup" program and cook for an hour.
A couple of minutes before the end of the program, add spices, chili and garlic.
