Green Cabbage Russian Borscht
|Thinly sliced cabbage||4 Cup (64 tbs)|
|Fresh beets||1 1⁄2 Pound, shredded|
|Carrots||5 Small, cut lengthwise into halves, then cut into 1-inch pieces|
|Parsnips||1 , cut lengthwise into halves, then cut into 1-inch pieces|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Lean beef stew meat||1 Pound, cut into 1/2-inch cubes|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Canned reduced sodium beef broth||43 1⁄2 Ounce (3 Cans Of 14 1/2 Ounce Each)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Black pepper||1 Teaspoon|
LAYER ingredients in slow cooker in the following order: cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
Cover and cook on LOW 7 to 9 hours or until vegetables are crisp-tender.
Season with additional lemon juice and sugar, if desired.
Dollop with sour cream and garnish with parsley, if desired.