The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Ingredients
- beef stew meat: 1 pound (cut into 1/2 inch pieces)
- beets: 4 piece (chopped)
- tomatoes: 1 can (28 ounce can, diced)
- potatoes: 2 piece (chopped)
- baby carrots: 1 cup (cut into 1/2 inch pieces)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- beef broth, or more: 2 cups
- tomato paste: 1 can (6 ounce can)
- red wine vinegar: 6 Tbsp
- brown sugar: 3 Tbsp
- ½ teaspoons dried dill weed: 1 piece
- parsley: 1 Tbsp (dried)
- bay leaf: 1 piece
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- green cabbage: 3 cups (shredded)
- sour cream, as garnish: 1 cup
Metric Conversion
Stages of cooking
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Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
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Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
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Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
