Ingredients

  • 2 cans (16 ounces each) diced beets, undrained
  • 2 cans (10.5 ounces each) condensed beef broth
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cups shredded cabbage
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 3/4 cup sour cream, if desired
  • Chopped fresh dill weed, if desired

Directions

  1. Mix all ingredients except sour cream and dill weed in 3½ to 6-quart slow cooker.
  2. Cover and cook on low 6 to 8 hours or high 3 to 4 hours, or until cabbage is tender.
  3. Top each serving with sour cream and dill weed. Can be served hot or cold.

* Instead of shredding cabbage, you can use cabbage slaw mix, which can be found with the bagged salads in the produce section of the grocery store.

Serves 6 bowls

Evaluation

I have had borscht only twice before, once at a fabulous restaurant in Chicago and then again in New York City. Both times I enjoyed it immensely. This is the first time I have tried making it myself. The recipe was very easy to prepare – perhaps too easy. Although I certainly liked eating this soup and felt it was nutritious and healthful (low-carb and low-fat), it cannot compete with those two restaurant soups I had. Nonetheless, it certainly is worth making and would work wonderfully as a first course or with a soup and sandwich meal.