Layer in the cooker, in order:Ingredients:
slathering of coconut oil on sides and bottom
2 lbs homegrown grass fed beef, cubed (mine was still frozen)
1/2-1 cup beef gelatin
1 onion, sliced
3-4 cups sliced beets (fresh, canned or pickled)
3-4 cups bite sized potatoes (fresh or canned, drained)
a lot of sea salt...a few TBS
1/2-1 cup homemade broth, water or juice from canned/pickled beets
fresh ground pepper to taste
Cook for about 8 hours on low or overnight, correct seasoning before serving.
Add a dollop of sour cream per bowl, if desired.
P.S. This is NOT a purple soup, but a dark, savory brown.
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My nephew's wife would probably want this recipe. Thanks for sharing. I am your newest follower and you are welcome to follow me back. Merry Christmas to you and your family! Pat
ReplyDeleteThanks for linking up!
ReplyDeleteI don't think I've ever seen borscht made in a slow cooker--that's always appreciated.
Thanks for linking your great post to FAT TUESDAY. This looks really good -- I love beets and I am going to try this! Hope to see you next week!
ReplyDeleteBe sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/2011/12/fat-tuesday-december-20-2011/
This great post is featured at Sunday Snippets this week! Thanks for sharing! Come and check it out!
ReplyDeletehttp://realfoodforager.com/2011/12/sunday-snippets-december-25-2011/
It's lovely to see a borscht recipe you can make in a slow cooker. Your recipe sounds really healthy and delicious. Thank you for sharing it with the Hearth and Soul hop.
ReplyDeleteI love borscht! I have never made it in a slow cooker before, but I think it would be wonderful to come home to some in the crock pot! I will be featuring this on my Hearth and Soul Hop post tonight. Thanks for linking your recipe up to the Hop.
ReplyDeleteWonderful. Thanks for sharing with Simply Delish.
ReplyDelete