Borscht(Yield: 6 Servings)

• 2 lb. beets, peeled and cut into 1/2-inch cubes
• 1 large onion, coarsely chopped
• 2 carrots, coarsely chopped
• 1 celery stalk, coarsely chopped
• 1 large potato, peeled and diced
• 2 cloves garlic, minced
• 2 Tbsp. snipped fresh dill (plus extra for garnish)
• 1/2 tsp. caraway seeds
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 c. Master chicken broth or canned low-sodium broth
• sour cream (optional)

1. Lightly spray a 4 to 6-quart slow cooker with vegetable oil cooking spray. Place the remaining ingredients in the slow cooker and stir to combine. Cover and cook on low for 8 to 10 hours or until vegetables are tender. Add salt to taste. If desired, serve with dollops of sour cream and fresh dill.

beets, onion, carrots, celery stalk, potato, garlic, dill, caraway seeds, salt, freshly ground black pepper, chicken broth, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=5862 (may not work)