Best Russian Beef Borscht Recipes

Crock Pot Russian Beef Borscht image

Provided by Lorac

Categories Vegetable

Time 9h45m

Yield 8-10 serving(s)

Number Of Ingredients 14

4 cups thinly sliced green cabbage
1 1/2 lbs fresh beets, shredded
5 small carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup chopped onion
4 garlic cloves, minced
1 lb stewing beef, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans reduced-sodium beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
sour cream (optional)
fresh parsley (optional)

Steps:

In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
Cover and cook on LOW 7-9 hours or until veggies are just tender.
Add more pepper, lemon or sugar if desired.
Top each serving with sour cream and parsley if desired.

Nutrition Facts : Calories 159.6, Fat 3, SaturatedFat 1.2, Cholesterol 36.3, Sodium 142.7, Carbohydrate 20.2, Fiber 4.5, Sugar 13.4, Protein 15.3

RUSSIAN BEEF BORSCHT image

Categories Soup/Stew

Yield 14 cups

Number Of Ingredients 14

Steps:

Heat oil in heavy 5-6 qt. pot over medium heat. Dredge beef in flour. Brown. Stir in onions and saute till softened. Add beef broth and 2 cups of water. Bring to boil. Add bay leaf. Reduce heat, cover and simmer 2 hours until beef is tender. Stir in cabbage, carrots and beets. Cover and simmer 60 minutes or until vegetables are tender. Garnish with sour cream.