Slow Cooker Beef and Beet Borscht
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 263.7
- Total Fat: 8.3 g
- Cholesterol: 49.6 mg
- Sodium: 782.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.8 g
- Protein: 27.0 g
IntroductionMy go to recipe in the fall/winter when it is cold and I have beets on hand My go to recipe in the fall/winter when it is cold and I have beets on hand
1.5 lbs stew beef
4 beets, chopped
2 carrots, chopped
2 celery stalks chopped
1 parsnip, chopped
2 red onions, chopped
1 cup cabbage, chopped
14 oz diced tomatoes
6 cups beef broth
2 bay leaves
2 cloves garlic
Original recipe calls for red cabbage but I use whatever I happen to have on hand and it always turns out great. If you only have 28 oz cans of tomatoes add the whole thing. I do at times and it is still good!
The original recipe also does not call for this to be blended but I ALWAYS blend mine. My kids gobble it up without realizing how much veggies are in it!
Add beef and chopped veggies to 2 lrg baking pans.
Bake for 15 mins then stir and rotate in oven.
Cook for another 10 mins in oven.
Add to slow cooker and top with other ingredients.
Cook 4-5 hrs on high or 6-8 on low.
Top with parsley and sour cream
Serving Size: 6 very large bowls
Number of Servings: 6
Recipe submitted by SparkPeople user A-NEW-NURSE.