Wednesday, December 14, 2016

Borscht in Slow Cooker (Борщ)


1 Large Beet - Shredded
1 Large Onion - Chopped
1 Head of Cabbage - Shredded
2 Carrots - Shredded
4 Cloves of Garlic - Minced
4 Potatoes - Peeled and Diced
1 Bell Pepper - Diced
1 Can 15oz Crushed Tomatoes
1 Can 15oz Kidney Beans
4 Cups Beef Broth or Vegetable Broth
2 Cups Water, or more if needed
1/2 Cup Vinegar
2 Tablespoon Tomatoes Paste
1/2 Teaspoon Each Salt, Black Pepper, Sugar, Garlic Powder and Onion Powder
1/4 Teaspoon Caraways Seeds - Optional
3 Bay Leafs

Place potatoes, beets,  beans, crushed tomatoes, cabbage, carrots, onions, garlic, bell pepper and bay leafs in a slow cooker.

Whisk together the beef broth, water, tomato paste, vinegar, sugar, salt, black pepper, caraway seeds, garlic powder and onion powder.
Pour mixture over the vegetables, add more water or broth to cover as needed.
Cover and cook on Low for 8 hours, or High for 4 hours. Add more black pepper, vinegar or sugar if desired.
Top each serving with sour cream and parsley if desired.

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