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Beef Borscht

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Beef

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