DH thought it was great, except that it needed more beets. I thought it was ok, but left something to be desired, hence the three stars. I added more beets, some salt, more lemon juice and a good pinch of thyme. Brought the soup up to the boil, let it cool down gradually so the flavors would blend. Not bad. I originally substituted potatoes for the parsnips (not one of our favourite veggies), but that was the only change. There is lots left over to freeze, so we'll see what it is like next time we have it. Oh, forgot to mention - I don't have a slow cooker, so just used the stove top on the lowest setting possible. Left it for 8 hours with the lid on tight. Served it with good rye bread and sour cream. Thanks for posting, Lorac.
We loved this. I found this recipe because I had some beets to use up. I made it as written, except I used beef bouillon. I cooked it for close to 10 hours and it had wonderful flavor. I stirred some fat free sour cream into this when it was cooked. A fabulous dinner. Thanks!