• First, we peel and grate all the vegetables (except the potatoes); Also, grate the garlic.
  
• Then, we peel and cut the potatoes into small cubes;
• We heat the CrockPot by starting the BROWN/ SAUTEE Program for 15 minutes; Once the pot is heated, we add 1-2 tbsp vegetable oil;
  
• Then, add the grated vegetables;
  
• Add salt, pepper and sweet paprika according to your taste. Mix well;
  
• During the Sautee process, it is recommended to stir from time to time, so that the vegetables won’t stick to the bottom of the cooking pot;
• 5 minutes before finishing the BROWN/ SAUTEE Program, add the rest of the ingredients, one by one: turkey leg, potatoes, tomato juice, water and bors (and rice, if you want).
  
• The only remaining ingredients that we are going to use in the final step of this soup recipe are the egg and the sour cream;
• Add more salt and black pepper, if you wish to;
• Now, close the lid and seal the pressure release valve;
  
• Select the Slow Cooking Program, Temperature HIGH for 3.5 Hours; Now, you can do whatever you want during the cooking process, without any kind of intervention;

If you don’t have enough time to use the Slow cooking program, you can follow the same steps and select to cook using the SOUP Program, for 40-45 minutes.

• At the end of the cooking process, open the lid (in case you opted for the SOUP Program, keep in mind that you have to release the pressure from the pot carefully, before opening the lid!!!);
• Remove the turkey leg from the pot and leave it to cool down;
  
• Now, for the final step, use a bowl to mix the egg yolk with 3-4 tbsp sour cream. Pour this mixture into the soup and leave it to rest, with the lid closed, for 10 minutes; This mixture will add extra flavor and creaminess to your soup;
  
• Once the turkey leg was cool enough, start taking down the meat from the bone, using a fork. Then, add the meat into the soup.
  
• Your soup is now ready to be served 😊