Cook up a crock of Gloria’s borscht

  • By Judyrae Kruse Herald Columnist
  • Tuesday, February 19, 2013 8:12am
  • Life

Judging from the number of responses to the request for beet soup recipes, that makes this particular soup a hot topic and, therefore, a top priority.

“This is a really delicious recipe that I’ve been making for years. Everyone who tries it wants the recipe!” Monroe cook Gloria Anaka tells us.

“I originally got it from the Internet. I have made adaptations to the recipe over the years, and they appear in this recipe.

“I always make borscht for Christmas and all our families love it. When I made the slow-cooker borscht recipe this year, it was even a bigger hit.

“It’s so easy to make and the cook does not have to watch over it like you would if it was cooking on the stove.”

Gloria’s slow-cooker borscht

1pound top sirloin steak, cut into 1/2-inch pieces

4medium beets, peeled and chopped

1can (28 ounces) diced tomatoes

2medium potatoes, peeled and chopped

1cup baby carrots, cut into bite-size pieces

1onion, chopped

3cloves garlic, minced

3cups shredded green cabbage (can add this at the end of cooking time; takes about 1/2 hour — if you like more texture in the cabbage — but Gloria just throws it in with all the veggies)

2-4 cups beef broth

1can (6 ounces) tomato paste

6tablespoons red wine vinegar

3tablespoons brown sugar

1tablespoon dried parsley

1teaspoon salt

11/2teaspoons dried dill weed

Cracked black pepper to taste

1bay leaf

2tablespoons sour cream per person, or reduced-fat sour cream to taste per person

Combine the beef and all of the chopped vegetables, with or without the cabbage. If you leave it out at the start, be sure to add it the last 30 minutes of cooking time. You will need a big oval slow cooker.

Combine the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper and bay leaf. Mix to combine and pour it over the vegetable-beef mixture.

If the vegetable-beef mix is not completely covered by the liquid, top off with extra beef broth until they are.

Cover and cook on the low heat setting for 8 1/2 hours.

(You can cheat and cook it on high heat for 4 hours if you’re in a hurry, but don’t expect it to be as good!)

When the full 8 1/2 hours are up, remove the bay leaf and adjust seasonings to taste. I often add more dill.

Ladle into bowls and garnish each with 2 tablespoons sour cream (or reduced-fat sour cream to taste). Serve immediately.

Makes about 8 bowls.

Leftover borscht can be cooled and refrigerated. It tastes better the next day. Enjoy!

The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206, or to -->

More in Life

New documentary chronicles Obama’s last year in White House

“The Final Year” doesn’t paint the administration in rosy colors, but it isn’t too critical either.

‘Forever My Girl’ takes a page from the Nicholas Sparks genre

The film based on a novel by Heidi McLaughlin is a well-worn tale of lost love and redemption.

Curries continues home-cooked Indian cuisine at new location

The restaurant, now located on Evergreen Way, also puts an Indian spin on Northwest cooking.

International guitar tour led by Lulo Reinhardt stops in Edmonds

International Guitar Night, now in its 18th year, is Jan. 24 at the Edmonds Center for the Arts.

New Cascadia Art Museum exhibit showcases mid-century designs

The exhibition includes ceramics, furniture, clothing, sculpture and jewelry from 1948 to 1966.

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Slow-roasted vegetables make sumptuous sauce for pasta

Make the basic but good spaghetti with red sauce blissfully better with this recipe.

Mocking meatloaf: One man’s loaf is another man’s poison

Some don’t like it and some do. Here are six meatloaf recipes to try.

Roasted Brussels sprouts can be the apple of picky eater’s eye

Toasted sesame seeds and diced apple add flavors that compliment the sprouts’ earthiness.

Most Read