Jeanne’s Vegetable Beef Borscht

Jeanne Heyerly

Chenoa, IL

Makes 8 servings

Prep. Time: 20 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 5-qt

1-lb. beef roast, cooked and cubed

half a head of cabbage, sliced thin

3 medium potatoes, diced

4 carrots, sliced

1 large onion, diced

1 cup tomatoes, diced

1 cup corn

1 cup green beans

2 cups beef broth

2 cups tomato juice

¼ tsp. garlic powder

¼ tsp. dill seed

2 tsp. salt

½ tsp. pepper

water

1. Mix together all ingredients except water. Add water to fill slow cooker three-quarters full.
2. Cover. Cook on Low 8-10 hours.

Top individual servings with sour cream.

Variation:

Add 1 cup diced, cooked red beets during the last half hour of cooking.