Russian Borsch

1. 1

   Directions

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   1. 5-8 hours before making soup cut beef into bite sized pieces, season and put in crock pot on lowest setting

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   2. Transfer meat to stock pot on stove (medium low heat)

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   3. Chop carrots and beets into thin shorts strips and saute each separately for a few minutes before adding to pot

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   4. Chop potatoes and cabbage separately then add to pot

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   5. Chop onion, saute until tender and sweet then add to pot

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   6. Mince garlic and add to pot

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   7. Add parsley, dill, salt, and butter to taste

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   8. Boil everything 10 to 20 minutes and serve with sour cream

* Per serving · 4 servings · Values may vary.

No additional tips available.