Jeanne's Vegetable-Beef Borscht

Name: Jeanne's Vegetable-Beef Borscht
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 8 , 8 serving(s)
Ingredients: 1 lb beef roast, cooked and cubed; 1/2 head cabbage, sliced thinly; 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; 1/4 teaspoon garlic powder; 1/4 teaspoon dill seed; 2 teaspoons salt; 1/2 teaspoon pepper; water; sour cream; 1 cup diced cooked red beet (optional)

Submitted by ElizabethKnicely

"From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good attributed to Jeanne Heyerly of Chenoa, IL."

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Ready In:: 10hrs 20mins
Ingredients:: 17
Serves:: 8

ingredients

1 lb beef roast, cooked and cubed
¹⁄₂ head cabbage, sliced thinly
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
¹⁄₄ teaspoon garlic powder
¹⁄₄ teaspoon dill seed
2 teaspoons salt
¹⁄₂ teaspoon pepper
water
sour cream
1 cup diced cooked red beet (optional)

directions

Mix together all ingredients except water and sour cream. Add water to fill slow cooker three-quarts full.
Cover. Cook on Low 8-1O hours.
Top individual servings with sour cream.
VARIATION: Add 1 cup diced cooked red beets during the last half hour of cooking.