Tuesday, 19 March 2013

Borscht in a cup

This is the borscht recipe where I didn't really stick to the traditional way of making it. I used my slow-cooker. The good news is that both beets and cabbage are rich in Glutamine, which helps combat sugar cravings. Read more about it here.


4 cups Chicken broth
1 large onion,sliced finely
2 large beets, peeled,sliced finely
2 carrots, peeled, chopped
2 cups thinly sliced cabbage
3 Tbsp vinegar (I used white, but you can use red wine vinegar)
Salt and pepper to taste

2 cups of water (you can add more if needed) 

Place all ingredients in your slow cooker, make sure the veggies are covered in liquid.  Cook on High for 4 hours and then add the chopped grilled steak and cook for another 2 hours if needed

Serve with sour cream...pick one that is only sour cream, with no other additives! 

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Melony Teague a freelance writer and columnist who lives in Canada with her husband and two young children.
Founder of "Secrets of Body Transformation from the Inside Out" 
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