Russian Borscht
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Russian Borscht
YIELD Makes 12 servings
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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
- 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.
- Season with additional lemon juice and sugar, if desired. Dollop with sour cream and sprinkle with parsley.
This recipe appears in:
European
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