Russian Borscht the Editors of Publications International, Ltd.
Makes 12 servings
|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||teaspoon black pepper|
|Sour cream (optional)|
|Fresh parsley (optional)|
- 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.
Check out more recipes for European