Recipe(tried): Borscht in the crockpot (quick and easy)

After several months of waiting, the library called to let me know it was my turn with the new Betty Crocker cookbook for slow cooking.

Sometimes, after waiting a while, I end up being disappointed. This time, I am happy to say there are lots of good recipes and methods to try!

This was a success, and super-easy and fast!

Borscht:

2 cans (16 oz) diced beets
2 cans condensed beef broth
1 onion, finely chopped
1 package cole slaw mix, (I used broccoslaw)
1 tbs sugar (I left this out, beets are sweet to me!)
1 tbs lemon juice (I used more)
sour cream and fresh dill weed, for garnish (and flavour)

1. Mix all ingredients except sour cream and dill weed in a 3 1/2 to 6 quart slow cooker.

2. Cover and cook on low hear setting 6 to 8 hours (or high 3 to 4 hours), or until cabbage is tender.

3. Top each serving with sour cream and dill weed.

Each serving: 70 calories, and it was yummy!

Enjoy!

Carolyn!