Russian Borscht/Crock Pot Style |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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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. Ingredients:
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 |
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.
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