SWEET & SOUR BORSCHT

Crockpot Recipe

This is my favorite borscht recipe. It is served hot like the traditional Russian soup.

3 medium size beets with leafy tops
2 T olive oil
2 large carrots, diced
2 C coarsely shredded red or green cabbage
1/4 C lemon juice
2 1/2 T sugar
1/2 t dill weed
6 C vegetable stock
salt and pepper
plain yogurt or sour cream

Peel beets and shred coarsely, chop beet tops, discarding stems and wilted leaves. Combine all ingredients in large stock pot. Bring to a boil, reduce to low, cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste. Serve with a dollop of yogurt or sour cream.