Russian Borscht/Crock Pot Style

• 4 cups thinly sliced green cabbage
• 12 lb fresh beet, shredded
• 1 cup baby carrots
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 lb lean stewing beef, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 3 (14 1/2 ounce) cans beef broth
• 14 cup lemon juice
• 1 tablespoon sugar
• 1 teaspoon black pepper
• sour cream or fresh dill

1. Layer ingredients in slow cooker in the following order:.
2. cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
3. Cover and cook on low 7 to 9 hours or until veggies are tender-crisp.
4. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.

green cabbage, fresh beet, baby carrots, onion, garlic, lean stewing beef, tomatoes, beef broth, lemon juice, sugar, black pepper, sour cream

Taken from www.food.com/recipe/russian-borscht-crock-pot-style-117022 (may not work)