On a hot and sunny Summer day, borscht can be made in a slow cooker. No need to worry about heating up your house!
4 medium size beets, peeled, diced or cut into match sticks
1 large onion, diced
3-4 stalks celery, chopped
1 cup carrots, diced or cut into small match sticks
2 large potatoes, diced
1 cup corn
1 cup peas
2 cups green cabbage, shredded fine
4 cups broth (beef, chicken or vegetable)
1 – 28 oz. can diced tomatoes
1 – 6 oz. can tomato paste
1 bay leaf
2 cloves garlic, minced
1 Tbsp. white vinegar (keeps the vegetables from turning red from the beets)
3 Tbsps. dill weed, chopped fine
Salt and pepper, to taste.
Combine all ingredients into the slow cooker. Set on a Low setting for approximately 8 hours. You can cook it on High for 3 – 4 hours, but if cooked slow and low, the flavours really blend well. Serve hot or cold. Add a dollop of sour cream if desired.