Russian Borscht Recipe

• 5 Carrots (cut lengthwise into halves, then cut into 1-inch pieces)
• 1 Parsnip (cut lengthwise into halves, then cut into 1-inch pieces)
• 450 gm Beef Stew Meat (cut into 1/2-inch cubes)
• 500 gm Reduced-Sodium Beef Broth
• 4 cups Green Cabbage (thinly sliced)
• 550 gm Fresh Beets (shredded)
• 1 cup Onion (chopped)
• 4 cloves Garlic (minced)
• 500 gm Tomatoes (diced)
• 1/4 cup Lemon Juice
• 1 tsp Black Pepper
• Sour Cream (optional)
• Fresh parsley (optional)
• 1 tbsp Sugar

• Layer cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes, broth, lemon juice, sugar and pepper in a slow cooker.
• Cover and cook on low flame until vegetables are crisp-tender.
• Add lemon juice, sugar and a dash of sour cream.
• Sprinkle with chopped parsley and serve.