Borscht is a rich Eastern European soup that contains beets or cabbage. Other borscht ingredients may include potatoes, beans, meat, or sausage. According to old cooking folklore, a wooden spoon will stand upright when stuck into the pot of borscht if it’s done correctly.
Preparation time: 10 to 15 minutes
Cooking time: 8 to 9 hours
Yield: 12 servings
1 head green cabbage
1 pound fresh beets
5 carrots
1 parsnip
1 yellow onion
4 cloves garlic
1 pound beef chuck
1 can (14 ounces) diced tomatoes, undrained
3 cans (15 ounces each) beef broth
1/4 cup lemon juice
1 packet Splenda sugar substitute
1 teaspoon pepper
12 heaping tablespoons sour cream
Thinly slice the cabbage.
Shred the beets.
Peel and then thinly slice the carrots and parsnip.
Finely chop the onion.
Finely mince the garlic cloves.
Cut the beef into small cubes.
Using a large slow cooker, layer, in order, 4 cups cabbage, the beets, carrots, parsnip, 1 cup onion, the garlic, beef, tomatoes, beef broth, lemon juice, Splenda, and pepper.
Cover and cook on low for 8 to 9 hours.
The vegetables should be crisp-tender.
Add more lemon juice or Splenda, as your palate desires.
Ladle into 12 serving bowls.
Serve each bowl of borscht with a dollop of sour cream on top.
Per serving: Calories 140 (From fat 44); Fat 5g (Saturated 3g); Cholesterol 26mg; Sodium 556mg; Carbohydrate 14g (Dietary fiber 4g); Protein 11g.
