Serves four. Total time: >4 hours.
Adapted from The Moosewood Cookbook.
You're in Poland. You've been wrestling meese, and it's cold outside. You come into your hovel, and stir the oversized pot filled with oversized root vegetables. With a spoon the size of your hand, you bring the broth to your lips and take a sip. Mmmm. This is borscht.
- 1/2 cabbage
- 1 enormous carrot
- 1 potato
- 1 large beet
- 1 onion
- 2 tomatoes
- anise
- butter (or oil)
- brown sugar
- cider vinegar
- dill
- pepper
- salt
- Chop and saute the 1 onion in 2 Tbsp butter until golden-brown. Add it to the slow cooker.
- Chop the root vegetables (1 enormous carrot, 1 potato, 1 large beet), and add them to the slow cooker.
- Add the spices: 1/2 tsp anise, 1 1/2 tsp dill, 2 Tbsp cider vinegar 1 1/2 tsp salt, 1/2 tsp pepper, 2 Tbsp brown sugar.
- Slow cook for 1 hour.
- Chop the 1/2 cabbage and 2 tomatoes, add it to the pot, and continue cooking for 3 or more hours.