Crock pot Borscht Stew

One strongly recommended piece of advice that when you're peeling fresh beets wear rubber gloves to protect your hands from staining. Makes six servings

Keith Vigon @cook_4574654

United Kingdom

One strongly recommended piece of advice that when you're peeling fresh beets wear rubber gloves to protect your hands from staining. Makes six servings

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Ingredients

1 poundboneless beef bottom round steak, cut into 1 inch pieces
1 tablespooncooking oil
4medium beets, peeled and cut into 1/2 inch pieces, or you can use 116 ounce can of diced beets drained
2medium tomatoes coarsely chopped
2medium potatoes peeled and cut into 1/2 inch pieces
2medium carrots shredded
1medium onion, chopped
3 clovesgarlic, minced
4 cupsbeef broth
16 ouncecanned tomato paste
2 tablespoonsred wine vinegar
1 tablespoonbrown sugar
1 tablespoonsnipped fresh parsley
1 teaspoonsalt
1/2 teaspoondried dill
1/4 teaspoonpepper - or more to taste
1bay leaf
3 cupsshredded cabbage
Dairy sour cream or plain yoghurt

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Steps

1

In a large pan brown the meat half at a time in hot oil drain off the fat
2

Meanwhile in a four or 5 quart crockpot combine the beats, tomatoes, potatoes, carrots, onion and garlic.
3

Add the meat
4

In a bowl, combine beef broth, tomato paste, vinegar, brown sugar, parsley, salt, dill, pepper, and baby add to the cooker
5

Cover and cook on low heat setting the 7 1/2 to 9 men half hours or on high heat setting the 3 1/2 to 4 1/2 hours
6

If using a low heat setting, turned to high heat setting and stir in cabbage
7

Cover and cook for 30 minutes longer on the high heat setting
8

Discard bay leaf and ladle into bowls.
9

Garnish each serving with a dollop of sour cream or yoghurt