Ukrainian Slow Cooker Borscht

0
Print Recipe
Ukrainian Slow Cooker Borscht
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 450 degrees. Prepare vegetables. Wrap beet in foil and roast until tender when pierced with a knife, approx. 45 minutes depending on size. When cooled, using a paper towel, peel the skin and shred the beet on a large-holed grater; set aside.
  2. Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce, and 6-1/2 cups of broth into a slow cooker. In a small bowl, whisk together flour, the remaining 1/2 cup broth, salt, and pepper; add to the slow cooker. Cover with a lid and cook on LOW for 7 hours or on HIGH for 3-1/2 hours.
  3. Thirty minutes before borscht is ready, stir in beans along with its liquid and shredded beet.
  4. When borscht is ready, adjust seasoning as needed, add minced garlic, and chopped parsley. Serve with a dollop of sour cream.
Recipe Notes

Recipe courtesy of Patricia Franks, Black River Falls, WI.

Share this Recipe
 
Powered by WP Ultimate Recipe
Share.