
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
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
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
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