I had the parental units coming to stay for the very first time at the new pad, kitchen, office…..Palermo Palace. I was going to be out for the entire day at food events, both the fantastic BURGERS FOR BOOBS Charity event and the food blogger’s breakfast at HAVEN TAILORING COFFEE GLORIOUSLY, so by the end of the day I would be destroyed so did not want to do large amounts of cooking so it worked perfectly to cook something in the slow cooker, also stoked I finally have a large one – a nice 5L after only having a 3.5L for most of my life. Up at 6am to prep and get set.
Our family heritage is Polish/ Russian, and I looked through my faithful and original THE AUSTRALIAN WOMEN’S WEEKLY SLOW COOKER COOK BOOK (#1) and came across the borscht, and knew this was the one. I have always loved it. We had family issues and I never really knew my Polish grandma from mum’s side that well but I did know her borscht, I have also eaten it, cooked by my own ma a few times and I have always loved it. My life always sways towards visuals and a bright purple dish with abundant flavour and some beef and wholesome goodness was winning for me!!
Borscht is a soup of apparent Ukrainian origin that is popular in many Eastern and Central European cuisines, including those of Ukraine, Belarus, Poland, and Russia. In most of these countries, it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. If you ask all these countries they will have invented it and if you pursue it WW3 could start. Being from a Polish family I always assumed the polacks invented it. But interesting to see Wiki has it as Ukranian. I suppose both made it at similar times and no one should really care where it came from first because the dish is so beautiful.
It is a lot of beetroot but it has beef flavours, and this dish actually has a fair bit of chuck steak in it, you should have heard Mike, the stepdad, when he thought I was cooking a beetroot soup 🙂 The smile re-appeared when I explained it had half a kilo of beef in it. Parental units loved it and I had it again for lunch for the next day and have frozen a bunch of it. I do recommend great crusty bread and fresh good butter as a side for this dish, trust me, the peeps will appreciate it.
This recipe I found in THE AUSTRALIAN WOMEN’S WEEKLY SLOOW COOKER magazine but if you compare you will notice a lot of changes, I changed it to my preferences :). I thank them abundantly for their amazing recipes and cookbooks.
YOU WILL NEED:
3 small, brown onions, finely chopped
500gms beef chuck, cut into big chunks
1 cup of water
800gms of peeled and cubed beetroot (beets)
500gms finely chopped potatoes, cube them into 1cm size
3 medium carrots, chopped finely, small slices are fine
1 tin of diced tomatoes (I think they are 440gms)
1Lr beef stock
1/3 cup red wine vinegar
4 dried bay leaves *mine came from the parent’s farm so even more special :)’
4 cups finely shredded cabbage (a half cabbage should do it) and I went with purple cabbage – seemed fitting
2TBLS finely chopped flat leaf parsley
1/3 cup of sour cream
YOU WILL NEED TO:
1) Melt half the buttering large frying pan, cook the onion stirring until soft
2) Place onion into your slow cooker (ideally nothing smaller than 4L)
3) Melt remaining butter in same pan, cook beef, stirring until browned all over
4) Place beef in slow cooker
5) Add water to same pan, bring to boil, add beetroot, potato, carrot, tomato, stock, vinegar and bay leaves, cook for 3mins
6) Add to slow cooker, cook, covered, for 8hrs on LOW
7) Discard bay leaves, add cabbage, cook, covered, on high for 20mins or until cabbage is softened, add parsley
8) Serve topped with sour cream and some cracked pepper
ENJOY!! And let us know what you think 🙂