Autumn Beef Borscht
- Peanut free
- Low calorie
- Nut free
- Easy recipes
Ingredients
- 0.5 to 1 oz (15 to 30 g) dried mushrooms
- 1/2 tsp (2 mL) black pepper
- 2 lbs (1 kg) beef shank
- 2 tbsp (30 mL) vegetable oil
- 1 cup (250 mL) dry red wine
- 2 potatoes, peeled and finely diced
- 1 white turnip, peeled and finely diced
- 1 onion, finely diced
- 2 beets, finely diced
- 1 bunch beet greens, shredded (optional)
- 3 cups (750 mL) shredded cabbage
- 1 cup (250 mL) finely diced carrot
- 3/4 cups (175 mL) finely diced parsnips
- 3 cups (750 mL) canned diced tomato with juice
- 1-1/2 tsp (7 mL) grated gingerroot
- 2 tsp (10 mL) salt
- 1 bay leaf
- 3 tbsp (45 mL) granulated sugar
- 1/3 cup (75 mL) lemon juice
- Sour cream (optional)
Preparation
In 1 cup/250 mL water, soak mushrooms until tender, 15 to 30 minutes. Reserving soaking liquid, drain and finely chop mushrooms; add both to slow cooker.
Sprinkle pepper all over beef. In skillet, heat oil over high heat; in batches, brown beef and stir into slow cooker.
Pour off fat from skillet; add wine to skillet and bring to boil while scraping up brown bits from bottom and side of pan. Pour into slow cooker; add potatoes, turnip, onion, beets, beet greens (if using), cabbage, carrots, parsnips, tomatoes, ginger, salt, bay leaf and just enough water to cover ingredients, 3 to 4 cups/750 mL to 1 L.
Cook until meat and vegetables are very tender, about 5 hours on high or 10 hours on low. Remove bay leaf. Stir in sugar and lemon juice. Serve with sour cream (if desired).
Makes 8 to 12 servings.
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