Crockpot HEARTY BEEF BORSCHT WITH CABBAGE from "Not Your Mother's Slow Cooker Recipes for Entertaining" by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2007).
St. Paul Pioneer Press Makes 10 to 12 servings. 1 pound lean boneless stewing beef (brisket, chuck, rump, round or similar cut) 3 large beets 2 medium-size baking potatoes 1 large red onion 1/2 small head green cabbage 2 large tomatoes, chopped, or 1 can (14 ounces) chopped tomatoes, undrained 1 teaspoon dillweed 2 teaspoons salt, or to taste 1/4 teaspoon pepper or to taste Pinch of sugar (optional) 2 tablespoons cider vinegar or to taste Cold sour cream for serving To prepare beef: Trim fat from beef. Cut into 1/2- to 3/4-inch cubes. Place in large crockpot. To prepare vegetables: Peel beets and potatoes. Cut into cubes same size as beef. Peel onion. Chop into 1/2-inch pieces. Cut cabbage into wedges. Cut out core. Chop cabbage into 1-by- 1/2-inch pieces. Chop tomatoes. Add beets, potatoes, onion, cabbage and tomatoes (with their juice, if using canned) to crockpot. Add dillweed, salt and pepper. Add water to almost cover meat and -------------------------------------------------------------------------------- vegetables. Stir. To cook soup: Cover crockpot. Cook on high for 1 hour. Reduce heat to low. Cook for 6 to 7 hours or until meat and vegetables are tender. To finish and serve: Add sugar and vinegar. Taste. Add additional salt, pepper, sugar or vinegar if necessary. Ladle into bowls. Top with spoonful of sour cream. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
