Russian Borscht/Crock Pot Style

Submitted by katie in the UP

"I can't remember where I got this recipe...from a magazine or a book years ago. I make it when ever I get fresh beets."

 

• Ready In: 8hrs 30mins
• Ingredients: 12
• Serves: 8

ingredients

• Russian Borscht

• 4 cups thinly sliced green cabbage
• 1⁄2 lb fresh beet, shredded
• 1 cup baby carrots
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 lb lean stewing beef, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 3 (14 1/2 ounce) cans beef broth
• 1⁄4 cup lemon juice
• 1 tablespoon sugar
• 1 teaspoon black pepper

• garnish

• sour cream or fresh dill

directions

1. Layer ingredients in slow cooker in the following order:

2. cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
3. 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.

Reviews

[Engrossed]

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.

 

[ncmysteryshopper]

So easy and delicous! Perfect fall soup! I did not use a parsnip because it is only listed in the directions so it did not end up on my shopping list.... but it was still very good!! Next time I will add the parsnip as I love those as well! Thanks Katie!