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Russian Borscht


Russian Borscht

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

  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.

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