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Beef Borscht

1-oz dried mushrooms
1/2-tsp black pepper
2-lb beef shanks
2-tbsp vegetable oil
1-cup dry red wine
2-potatoes, peeled and finely diced
1-white turnip, peeled and finely diced
1-onion, finely diced
2-beets, finely chopped
1-bunch beet greens, shredded
3-cups shredded cabbage
1-cup finely diced carrots
3/4-cup finely diced parsnips
3-cups canned diced tomatoes, with juice
1 1/2-tsp grated gingerroot
2-tsp salt
1-bay leaf
3-tbsp granulated sugar
1/3-cup lemon juice

Soak the mushrooms in 1-cup of water until tender, 15-30 minutes
Drain mushrooms, reserving liquid, and finely chop
Add both to slow cooker
Sprinkle pepper over beef evenly
In a skillet, heat oil over high heat
Brown beef in batches; stir into slow cooker
Pour off fat from skillet and add wine
Bring to a boil and scrape off the brown bits from the bottom; pour into slow cooker
Add to the slow cooker the following; potatoes, turnip, onion, beets, beet greens, cabbage, carrots, parsnips, tomatoes, ginger, salt, bay leaf and just enough water to cover all (3-4 cups)
Cook until meat and vegetables are tender, about 10 hours on low, or 5 hours on high
Remove bay leaf
Stir in sugar and lemon juice