In my last post, I said that I was going to try the Red Borscht, again. But this time I was going to try to make a crockpot version of it. Well, here’s the thing. It seemed to take just as much time, and it didn’t quite turn out the same. It still tasted good. Just a little different. This one turned out a darker red, while the other one turned out a little brighter. See.
I really wouldn’t have minded this one taking as long, except I made it during the time I normally spend with the Little Man before he goes down for a nap. So, I missed that time, and he kept getting, “Mommy will be with you in just a minute.” And the kitchen turned out just as messy, and I am the one who had to clean it up this time. Yuck!
The good thing about it is that it made a LOT. Caps are there for a reason. So, even though I spent an hour preparing it, we will be eating it for a week. If you decide to make this, have plenty of people to feed or plenty of freezer space.
Oh, and I am curious, if anyone knows if I am right about this or not, please let me know. The original recipe called for cooking the beets in a pan with some sugar before adding it to the rest of the soup. Will that solidify the color and keep the taste of the beets more? I didn’t do that since it was all thrown into the crockpot, and it tasted more like tomatoes than the other stuff.
Anyway, without further ado, here is the crockpot version:
Crockpot Red Borscht (Naturally Gluten Free)
- 3 pounds stew beef (preferred grass-fed), cubed
- 3 tablespoon olive oil
- 3 pounds small white potatoes, peeled and cubed
- 1 medium head cabbage, cored and shredded
- 14 oz. canned diced tomatoes
- 3 medium beets, peeled and shredded
- 6 carrots, peeled and shredded
- 1 teaspoon sugar
- 7 cloves garlic, minced
- 6 oz. tomato paste
- 6 cups water
- salt & pepper, to taste
- ½ cup sour cream, for topping
- 1 teaspoon dried parsley
- Heat the olive oil in a large pan and brown the meat.
- Add meat to crockpot.
- Add potatoes, cabbage, tomatoes, beets, carrots, sugar, garlic, tomato paste, and 4 cups water.
- Attempt to mix together.
- Add the rest of the water.
- Cook on high for 6 hours or low for longer. (Not sure for how long on low.)
- After spooning soup into bowl, top with salt, pepper, sour cream, and parsley.
This recipe is for a 6 quart crockpot, and it barely fit. So, if you have a smaller one, cut the recipe in half. I hope you enjoy it. If you try this version, let me know how it turns out. If we get beets again, I’m going to try cooking them with the sugar before adding to the crockpot.
I’m off to celebrate my father-in-law’s birthday, so I will be gone for a few days.
Until next time, here’s to… Living better, easily!™