Russian Borscht/Crock Pot Style
photo by ncmysteryshopper
- Ready In:
- 8hrs 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Russian Borscht
- 946.36 ml thinly sliced green cabbage
- 226.79 g fresh beet, shredded
- 236.59 ml baby carrots
- 236.59 ml chopped onion
- 4 garlic cloves, minced
- 453.59 g lean stewing beef, cut into 1/2 inch cubes
- 411.06 g can diced tomatoes, undrained
- 3 (1233.20 g) can beef broth
- 59.14 ml lemon juice
- 14.79 ml sugar
- 4.92 ml black pepper
-
garnish
- sour cream or fresh dill
directions
-
Layer ingredients in slow cooker in the following order:
- cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
- Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.
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Reviews
-
This was a simple and tasty Borscht to satisfy my craving. Who says it's a cold weather meal? I think anything crockpot is good for the summer so I don't have to heat up my house with the oven or stove. It surprised me that there are only a few Borscht recipes posted that use meat. The meat was really good in it, I think I'd double it next time. I made it as directed but added some beet leaves, parsley root and turnips.
RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0