The broth poured into the bowl multivarki and set it off. The diced potatoes were placed in a slow cooker. While the potatoes cooked, sliced beets and onion cubes, carrot cubes and fry them in a pan with oil. The part of the beet was left raw. Shifted roasted vegetables and raw beets in the boiling broth. Immediately poured citric acid, the color of the broth remained red, and give the soup a sour taste.

Shredded nettle tops, Kale and sliced bell pepper.

Shifted into the slow cooker cabbage, Turkey meat, poured the washed rice and sliced peppers. After some time, poured the chopped greens, add a dressing cabbage and Bay leaf. At the end of the program "soup" put in the soup, nettle, dill and parsley. Put pepper, put chopped garlic instead of sugar and added Apple jam. Taste and adjust the acid, salt and sugar. Program "soup" over. Soup left on the heating.

The soup was cooked in a slow cooker for 60 minutes. About 40 minutes left to prepare all the ingredients and roasting. Spread the soup into bowls and dressed with sour cream. Eaten with bread. He spread spicy mustard or horseradish.

Very tasty, fragrant and moderately thick soup.

In the dressing Maggi a lot of different flavors and aromas, which greatly improves the taste of the soup.