Slow Cooker Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound top sirloin (cut into 1/2" bits) 4 medium beets, peeled and chopped 1 large can of diced tomatoes (28 oz) 2 medium potatoes, peeled and chopped 1 cup baby carrots, cut into bite-sized pieces 1 onion, chopped 3 cloves of garlic, minced 3 cups shredded green cabbage 2-4 cups beef broth 1 can of tomato paste (6 oz) 6 tablespoons red wine vinegar 3 tablespoons brown sugar 1 tablespoon dried parsley 1 teaspoon salt 1 1/2 teaspoon dried dill weed 1/2 teaspoon cracked black pepper 1 bay leaf 2 tablespoons reduced fat sour cream per person to serve
1. Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly.
2. Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dillweed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
3. If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
4. Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
5. When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
6. Remove the bay leaf. Ladel into a bowl and garnish with two tablespoons of sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user DAVISAM1.
2. Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dillweed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
3. If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
4. Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
5. When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
6. Remove the bay leaf. Ladel into a bowl and garnish with two tablespoons of sour cream.
Number of Servings: 8
Recipe submitted by SparkPeople user DAVISAM1.
Nutritional Info Amount Per Serving
- Calories: 300.9
- Total Fat: 8.7 g
- Cholesterol: 62.2 mg
- Sodium: 1,044.3 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.3 g
- Protein: 23.4 g
Member Reviews
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RATU99
The Borscht turned out so-so for me. I used Organic Vegetable Broth which was much thicker than the regular stuff. I had to add 4 cups of broth and an additional 2 cups of water.
My real issue with the recipe was it tasted too much like vinegar. I'd suggest using half that much and go from the - 10/29/09