Green borscht with sorrel in a multicooker
Description
Perfect for lunch. I really enjoy making soups in a multicooker. It takes little time, and there's no need to stand by the stove for long. This green borscht turns out moderately thick and very aromatic. I recommend adding this recipe to your spring menu. Serve the soup hot.
Instructions
- 1
Step 1
Peel the onion and carrots. Rinse the vegetables with water and chop them into small cubes. Set the appliance to the "Stewing" mode and sauté the vegetables until golden.
- 2
Step 2
Pour the prepared meat broth over the vegetable mixture. Add diced potatoes into it. As soon as it boils, add sorrel. Once it comes to a boil again, stir in tomato paste. After a while, when the sorrel and tomato paste have given the soup its characteristic tanginess, add salt and pepper, as well as bay leaf and fresh herbs. I also like adding garlic, but that's optional.
- 3
Step 3
Separately beat the egg. About 5 minutes before the soup is ready, slowly pour it into the soup in a thin stream, stirring the contents of the multicooker bowl constantly. Once the stewing mode ends, let the soup sit in the multicooker for another half hour. Serve with sour cream.