Print
ShareThis
Exotic Pork Vegetables
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Russian Borscht
Yield: Makes 12 servings
Ingredients:
4
cups thinly sliced green cabbage
1-1/2
pounds fresh beets, shredded
5
small carrots, cut lengthwise into halves, then cut into 1-inch pieces
1
parsnip, peeled, cut lengthwise into halves, then cut into 1-inch pieces
1
cup chopped onion
4
cloves garlic, minced
1
pound beef stew meat, cut into 1/2-inch cubes
1
can (about 14 ounces) diced tomatoes
3
cans (about 14 ounces each) reduced-sodium beef broth
1/4
cup lemon juice
1
tablespoon sugar
1
teaspoon black pepper
Sour cream (optional)
Fresh parsley (optional)
Preparation:
Slow Cooker Directions
1.
Layer ingredients in slow cooker in following order: cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes, broth, lemon juice, sugar and pepper. Cover; cook on LOW 7 to 9 hours or until vegetables are crisp-tender.
2.
Season with additional lemon juice and sugar, if desired. Dollop with sour cream and sprinkle with parsley.
This recipe appears in:
European
