Crock Pot Russian Beef Borscht

• 4 cups thinly sliced green cabbage
• 1 1/2 lbs fresh beets, shredded
• 5 small carrots, peeled and sliced
• 1 parsnip, peeled and sliced
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 lb stewing beef, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 3 (14 1/2 ounce) cans reduced-sodium beef broth
• 1/4 cup lemon juice
• 1 tablespoon sugar
• 1 teaspoon black pepper
• sour cream (optional)
• fresh parsley (optional)

1. In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
2. Cover and cook on LOW 7-9 hours or until veggies are just tender.
3. Add more pepper, lemon or sugar if desired.
4. Top each serving with sour cream and parsley if desired.

green cabbage, fresh beets, carrots, parsnip, onion, garlic, stewing beef, tomatoes, beef broth, lemon juice, sugar, black pepper, sour cream, parsley

Taken from www.food.com/recipe/crock-pot-russian-beef-borscht-79866 (may not work)