With Winter approaching my sons are getting into their “winter bulk” phase. This includes eating a ton of hearty foods and soups to bulk while they lift weights during the day. Borscht is the perfect meal for this because it’s a hearty soup filled with beef and potatoes.
Borscht is a traditional eastern european/northern asian meal typically made with beet roots that give it it’s distinctive red color. This variation is filled with a ton of different vegetables, potatoes, and a head of cabbage to give it a real hearty yield.
- 1 lb beef roast, cooked and cubed
- Half a head of cabbage, sliced thinly
- 3 medium potatoes, diced
- 4 carrots, sliced
- 1 large onion, diced
- 1 cup tomatoes, diced
- 1 cup corn
- 1 cup green beans
- 1 cup diced cooked red beats during last half hour of cooking.
- 2 cups beef broth
- 2 cups tomato juice
- 1/4 tsp garlic powder
- 1/4 tsp dill seed
- 2 tsp salt
- 1/2 tsp pepper
- Sour Cream
- Mix together all ingredients except water and sour cream. Add water to fill slow cooker three-quarters full
- Cover. Cook on low 8-10 hours
- Top individual servings with sour cream
- Add 1 cup diced cooked red beats during the last hour of cooking