Crockpot Beef and Beet Soup |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Beef and Beet Soup, otherwise known as Borscht, is a delicious soup which can be light for summer dining or full-bodied for winter dining. This version is of the latter variety. Adding beef gives this soup a welcome heartiness when the weather turns cold. And it is easy to prepare as it makes use of convenience foods: canned beets, canned tomatoes, and coleslaw mix. All of this makes for a really tasty soup. Add crisp bread and a salad and you've got a meal! Recipe from BH&G. Ingredients:
2 1/2 lbs beef stew meat |
2 (14 1/2 ounce) cans cut beets, undrained (29 ounces total) |
2 (14 ounce) cans beef, both (28 ounces total) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 1/2 cups water |
3 medium onions, chopped (1-1/2 cups) |
1/2 teaspoon dried dill |
1/4 teaspoon black pepper |
4 cups packaged shredded cabbage with carrots (coleslaw mix) |
1/2 cup sour cream |
Directions:
1. Trim fat from meat. Cut meat into 3/4 to 1-inch pieces. Transfer meat to a 5- or 6-quart crockpot. Stir in undrained beets, broth, undrained tomatoes, water, onion, dill and pepper.
2. Cover and cook on LO heat for 9 to 11 hours or on HI heat for 4-1/2 to 5-1/2 hours.
3. If using LO setting, turn to HI setting. Stir in coleslaw mix. Cover and cook for 30 minutes more. Top individual servings with sour cream.
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