SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
Steps:
- Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
- Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
- Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
"SANNICH" IN SOUP
This recipe is from Food and Drink magazine, and it's really delicious! Comments from the magazine: Elegant French onion soup becomes hip with this gooey grilled-cheese "sannich" Australian slang for sandwich;slid into the bowl. For onions, choose sweet varieties such as large Spanish or red, as they caramelize well. And if Swiss cheeses are not favourites, medium or old cheddar is a delicious stand-in. Be warned, most purchased broths are quite salty, so season only after the soup is finished.
Provided by Leslie
Categories Lunch/Snacks
Time 1h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 16
Steps:
- Slice onions very thinly preferably using a mandoline or food processor. Heat butter in a large saucepan over medium heat until melted. Add onions all at once; adjust heat upwards towards medium-high as needed to cook onions.
- Stirring occasionally, sweat onions for 25 minutes or until onions are pale golden, greatly reduced in volume and a deep brown slick is forming on pan bottom. (Watch carefully towards end of cooking time to prevent burning.).
- Stir in broths, wine, thyme and bay leaf. Bring to a boil; cover and reduce heat. Simmer for 20 to 25 minutes. Discard bay leaf and thyme sprig. Stir in vinegar and black pepper; taste and add pinches of salt if needed. Stir in parsley.
- Slice bread on a slight diagonal into ½-inch-thick slices, 2 slices for every portion intended to be served. Lightly butter 1 side of each slice. Slice cheeses. Make a sandwich, buttered-sides out, with a slice of each kind of cheese inside (trim cheese to fit as needed). Take remaining cheese slices and scraps and cut crosswise into long thin pieces.
- Heat soup until very hot, but not boiling. Using a large frying pan or griddle, slowly grill sandwiches over medium-low heat for 10 minutes per side or until bread is golden on both sides and interior cheese is melted. Heap remaining cheese pieces on top of sandwiches while still in pan; broil 1 to 2 minutes or until melted.
- Ladle soup into bowls. Slide a sandwich into each portion and serve immediately sprinkled with additional chopped parsley.
Nutrition Facts : Calories 303.3, Fat 12.9, SaturatedFat 6.9, Cholesterol 34.4, Sodium 781, Carbohydrate 31.2, Fiber 2.4, Sugar 3.4, Protein 13.5
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