Crockpotborschtsoup Recipes

CROCK POT BORSCHT SOUP

Steps:

• Brown steak in oil; drain.
• Place veggies in crock pot; place steak on top.
• Mix remaining ingredients except cream and sour cream, and pour over steak.
• Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
• 45 minutes prior to serving, skim off fat, and add cream and sour cream to crock pot.

RUSSIAN BORSCHT/CROCK POT STYLE

Steps:

• Layer ingredients in slow cooker in the following order:.
• cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
• Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.

CROCK POT RUSSIAN BEEF BORSCHT

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.

SLOW COOKER BORSCHT

Steps:

• Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly.
• Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
• If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
• Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
• When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
• Remove the bay leaf. Ladle into a bowl and garnish with two tablespoons of sour cream.

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Steps:

• Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
• Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
• Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
• Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
• In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.