As promised, here is another Russian recipe. Many people shy away from borscht thinking of it as beet soup, but in reality it is not that much different than beef stew. It just happens to have a few extra ingredients that the rest of the world doesn’t think of when they think of beef stew – beets, cabbage, and dill. This recipe is yummy and would be great for a dinner watching the Winter Olympics.
I have made borscht before, but it has been years, and I have never made it in the slow cooker. With the crazy schedule I have had lately with work and school, I decided that adapting it to the slow cooker was the way to go. Of course, as with any stew, you do have the obligatory peeling and cutting of vegetables, but aside from that, this stew basically cooks itself, leaving you time to get other things done.
- 1.5 lbs. stew beef or chuck roast cut in chunks
- 8 cups beef broth
- 1 14.5 oz. can diced tomatoes (Do not drain.)
- 5 cloves garlic, minced
- 1 medium onion, chopped
- 6 medium beets, cut into bite sized chunks
- 4 carrots, cut into bite sized chunks
- 4 large red potatoes, peeled and cut into bite sized chunks
- 3 cups cabbage, thinly sliced
- 1/4 cup fresh dill, chopped plus more for serving
- sour cream for serving
- Add beef, broth, tomatoes, garlic, onion, beets, and carrots to the pot of a large slow cooker. Stir to combine.
- Cook on high heat for 3 to 4 hours.
- Stir in potatoes, cabbage, and dill.
- Cook for an additional 2 hours.
- Serve topped with sour cream and sprinkled with additional dill.