6 Dec 2009
|Lean boneless chuck/Beef top round steak||1 Pound, trimmed of fat and cut into 1/2- to 3/4-inch cubes|
|Water||4 Cup (64 tbs)|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
|Onion||1 Large, chopped|
|Carrots||4 Large, peeled and sliced|
|Shredded green cabbage||4 Cup (64 tbs) (1/2 Of A Small Head)|
|Canned tomato paste||12 Ounce (1 Can)|
|Garlic powder||1⁄2 Teaspoon|
|Fresh beets||3 Medium, peeled and cut into 1/2-inch cubes|
|Seasoned salt||3⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Sour cream/Plain yogurt||1 Tablespoon (For Garnish)|
1. In a 5-quart electric slow cooker, mix together all the ingredients except the sour cream or yogurt.
2. Cover and cook on the low heat setting 7 to 8 hours, or until the meat is tender.
Beef Borscht Recipe