Ukrainian Style Borscht

An easy slow cooker recipe by Chef Shef.

This is what your borscht should look like when served.

Ingredients

• 1 lb beef for stew, sliced small
• 12 oz beef broth
• 2 jars of beets, drained and quartered
• 1 jar of pickled beets, quartered (save the liquid)
• 1 can of white beans (such as navy beans)
• 2 cups cabbage, shredded
• 1 onion, sliced (recommend yellow)
• Fresh dill
• Sour cream
• Seasonings: Olive oil, salt, and black pepper

Optional: If pickled beets cannot be found, substitute one more jar of regular beets, drained and pickled, and add 2–3 Tablespoons of red wine vinegar.

Instructions

1. Add broth, beets, pickled beet juice, beans, and onions to a crock pot or slow cooker on low heat for 2 hours.
2. Add cabbage, fresh dill to taste, and season with black pepper to taste. Let cook on low for 3–4 hours.
3. In a hot pan or skillet lightly coated with olive oil, cook the beef until rare. Season beef liberally with salt and black pepper.
4. Add beef, let cook for 1 hour or until beef is cooked medium and cabbage is al dente.
5. Serve hot, garnish with large spoonful of sour cream and more fresh dill. Dish best eaten beside crackling fire. Recommend a mild ale or red wine.

OPTIONAL: Serve leftovers cold for lunch with more sour cream and dill.