I went to Germany when I was 16 years old with my mom, stepdad and little brothers for a family trip. It was the holidays and we went to all the Christmas markets where they had enticing aromas wafting from the carts. The cuisine in Germany was appealing and I had my first chance to try many new foods. We had healthy borscht recipe for New Year’s Eve and it was my first time to have it. I loved the chunks of meat and I can’t get enough cabbage.
That trip was my first time overseas and the journey will forever be imprinted in my mind. That trip gave me itchy feet and I became a travel junkie for life. I have been back to Europe several times since then but it was my first glimpse into European life and I loved the emphasis on shopping local from small shops.
The best part was the food which was so hearty and nourishing. They cook at home more and people understand that meat and vegetable are the cornerstones of a real meal. Borscht is a sweet and sour soup that is full of cruciferous vegetables for a healthy liver and amino acids for muscle building that come from the beef. I made this version in the slow cooker to make it easy for busy people who work long hours.
Healthy Slow Cooker Borscht Recipe
Prep Time: 15 minutes
Cook Time: 6 to 8 hours
1 lb stew beef meat
4 beets, peeled and diced
2 cups beef broth (order here)
2 cups water
1/3 cup apple cider vinegar (order here)
1 teaspoon garlic powder (order here)
4 tablespoon tomato paste (order here)
1 tablespoon dried parsley (order here)
1 teaspoon dried dill, optional (order here) I used dill essential oil (order here)
1/2 teaspoon sea salt (order here)
1/2 teaspoon black pepper (order here)
1 32 oz package sauerkraut, drained (order here)
1/2 cup swerve (order here) or 1 teaspoon stevia (order here) (higher carb: 1/2 cup coconut sugar (order here)
1/4 cup coconut yogurt (or sour cream), for topping
fresh parsley, for topping (optional)
fresh chopped chives (optional)
Put all the ingredients in the slow cooker (this is the one I have) on low heat, besides the stevia and sauerkraut and mix well. Cook the mixture for 6 hours then add the sauerkraut, sweetener, stir and cook for one more hour or until hot. Adjust the salt and pepper to taste. Top with coconut yogurt (or sour cream) if desired. Serve into bowls, top with fresh herbs and enjoy.
Note: For a thicker soup take a few cups of the vegetable mixture and broth, leaving meat, and put in the blender and puree. Then add it back into the slow cooker and stir. Top with desired toppings and serve.
Nutrition Info: Calories: 311 , Protein: 39.4 g , Fat: 8 g , Total Carbs: 10 g , Net Carbs: 8 g, Fiber: 3 g (nutrition facts based on 4 servings with sugar-free option).
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