1/2 lb. Sausage Link (We use Turkey)
2 Frozen Chicken Breast
6 Chicken Broth Cubes
1 nice size Tablespoon Garlic, minced
1.5c Leeks, sliced
2 Russet Potatoes, diced
1c Mushrooms, sliced
1 SMALL Yellow Onion, quartered
1/4tsp Dried Marjoram
1/16tsp Sea Salt
1/4tsp Fresh Cracked Pepper
1T PLUS 1tsp Dried Dill Weed
1T Dried Parsley
1/4 to 1/2c Heavy Creamer (I used 1/4c) (Later)
1/4c Prepared Horseradish Sauce* (Later)
1/2 Boiled Egg, sliced, per serving bowl (Optional. I don’t. Some do)
Add all, EXCEPT horseradish sauce, creamer, and egg. Cook on low 6-8 hours. Turn heat down to warm and add horseradish and creamer and stir right before serving. Serve with sliced boiled egg (Optional). Also, for my horseradish lovers, add 1/2 tsp per bowl full.
*I use Woeber’s Sandwich Pal Horseradish Sauce. Also, you can choose to start off with 1T Dill, add more half way through, if needed.
For Our other version of Borscht- Click Here
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then LIKE Us!
2 Carrots, grated.
2 large Potatoes, diced.
1/2 Green Pepper, chopped.
Med. Onion, diced.
1 large Beet + 2 small Beets, halved (Will peel skin off later)
1 can Oregano Garlic Basil Diced Tomatoes. UNDRAINED, entire can.
1 can Light Kidney Beans (Juices half drained, rest added to crockpot)
6 Chicken Broth Cubes + 6 cups Water
1 Tablespoon Dill Weed
1/4 tsp Course Pepper
2 tsp Lemon Juice (Use bottled kind)
3 Tablespoons Ketchup
Pinch Sea Salt (1/16 tsp)
3 cups bagged Coleslaw Mix
1 cup Heavy Whipping Cream (Add LATER)
BUTTER crockpot generously. Add all ingredients, EXCEPT Cream! Cook til beets are done (Able to pierce with a knife). Remove beets and remove skin. Matchstick cut a large beet worth, add BACK into crockpot. Discard remainder beets. Cook the rest of time. Total cooking 4-6 hrs. Add in heavy whipping cream before serving, stir.
***This soup version of Borscht is delicious! EVEN better the next day!!!