Ukrainian Beef Borscht is a little more work but SO worth the effort!
From our family friends Vegetable Cookbook, pg. 120: Borscht
WHAT YOU NEED:
- Vegetable Oil or Lard: 2 tbsp
- Stew Beef: 1 lb, chop into 2cm cubes
- Beef Stock or Water: 8 Cups
- Salt: 1½ tsp or to taste
- Butter: 2 tbsp
- Beets: 1½ Cups, raw & shredded
- Carrots: ¾ Cup, raw & shredded
- White Turnip: ¾ Cup, raw & shredded
- Large Garlic Cloves: 2, minced
- Medium Onion: 1, chopped
- Tomato Paste or Puree: 2 tbsp
- Red Wine Vinegar: 2 tbsp
- White Sugar: 1 tsp
- Small Cabbage: ½ head, shredded
- Black Pepper: to taste
- Bay Leaves: 2
Step 1) In a large frying pan, heat the oil/lard. Add the stew beef and brown on all sides.
Step 2) Place slow cooker on HIGH. Transfer beef into slow cooker and add the stock/water and salt. Simmer until the meat is tender, about 1½ hours. Meanwhile, shred raw beets, raw carrots and raw turnips
Step 3) When 30 minutes is left on your slow cooker timer, take a very large frying pan or wok and melt the butter. Add the beets, carrots, turnip, garlic, onion, tomato paste, vinegar and sugar. Cover these veggies and simmer for 15 minutes stirring frequently. Add cabbage and cook for 10 more minutes.
Step 4) Add vegetable mixture, pepper and bay leaves into your slow cooker with the simmered beef and cook another few minutes allowing flavors to mingle and vegetables to become tender. Taste for sugar and vinegar, add more if desired.
Step 5) To serve, add a dollop of sour cream and sprinkle with chopped parsley. Works as an excellent lunch time meal, makes about 8 servings.
Step 6) Enjoy!!