Recipe
Workday Borscht (vegetarian/ Crock Pot) Recipe
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- 1-2 tbsp lemon juice, to taste .
- 3/4 lb russet potatoes, peeled & cut in half .
- 2 bunches red beets .
- 1 large yellow onion, peeled & cut into quarters .
- 3 c finely shredded green cabbage (about 1/4 small head) .
- 1 tbsp tomato paste .
- 32 oz vegetable broth .
- lemon wedges .
- 3 tbsps sliced fresh dill .
- 1 tbsp red wine vinegar, to taste .
- salt, to taste .
- 1/4 c sliced fresh dill, plus
Directions
- Step #1 Remove tops from beets & set aside for another use.
- Step #2 Peel beets & cut in half if larger than 2 inches in diameter.
- Step #3 Place beets, potato, onion, broth, & tomato paste in slow cooker (aka crockpot) & cook on high heat for 4 hrs or low heat for 8 hrs.
- Step #4 Process soup in batches in a mixer until smooth & return to slow cooker (aka crockpot).
- Step #5 Take great care when mixing hot liquids.
- Step #6 Do not fill mixer canister more than half full, & make sure that the top is securely attached.
- Step #7 Before you are ready to serve, bury the cabbage in the puree.
- Step #8 Cook on high, covered, for 45 mins.
- Step #9 Add 1/4 c dill, vinegar & lemon juice & season to taste with salt.
- Step #10 In a separate bowl, mix remainder of dill with sour cream.
- Step #11 Serve with a dollop of the sour cream in each bowl of soup & with lemon wedges.
- Enjoy the Workday Borscht (Vegetarian/ Crock Pot) recipe
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