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Beef borscht
Slow-cooked beef cubes seasoned in coriander and cooked in a traditional borscht with carrots and shredded cabbage. Prepare the ingredients ahead and freeze, so you can just pop them in the crockpot or slow cooker when you’re in a rush. So easy!
Serves: 4
Time to make: 7 hrs 45 mins
Hands-on time: 45 mins
Ingredients
- 500g lean beef, cut into chunks
- 4 teaspoons ground coriander
- 1 tablespoon coarsely ground mixed peppercorns
- ¼ teaspoon salt
- 2 bay leaves
- 2 tablespoons oil
- 3 cloves garlic, crushed
- ¹/³ cup chopped fresh parsley
- 1 onion, sliced
- 2 carrots, peeled, diced or grated
- 1 orange kumara, peeled, diced
- 3 cooked beetroot, diced
- 1½ cups shredded red cabbage
- ¹/³ cup tomato paste
- 1 cup reduced-salt beef or vegetable stock
- boiling water
- To serve
- 4-6 tablespoons reduced-fat sour cream or low-fat plain yoghurt
- ¹/³ cup fresh coriander or parsley
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Instructions
1 In a freezer bag, place beef, coriander, pepper, salt, bay leaves and half of the oil, half of the garlic and half of the parsley.
2 In a pan, heat remaining oil and cook onion until softened. Set aside to cool. In a second freezer bag, place onion, carrot and kumara.
3 In a third freezer bag, place beetroot, cabbage and remaining garlic and parsley.
4 In a jug, combine tomato paste, stock and 1 cup water. Pour into a fourth small freezer bag.
5 Seal each bag, shake to combine ingredients, flatten to remove air, and clearly label. Place flat in the freezer together.
6 Two hours before cooking, remove all bags from freezer. When the two hours is up, preheat slow cooker for 5 minutes on low. Empty in the contents of the freezer bags – meat first, then two bags of veges then sauce. Add 1½ cups boiling water. Use a large spoon to break up the ingredients a little.
7 Cover and cook for 7-8 hours. Adjust seasoning. Serve with sour cream and fresh herbs.
Variations
Make it gluten free: Check ground coriander, tomato paste, stock and sour cream are gluten free.
HFG tip
Handy hints for slow-cooker freezer bags
Make sure you use proper freezer bags.
- Remove all air from the bags once they are filled.
- Label each bag clearly including the date of freezing.
- Freeze recipe bags in a group together.
- Keep bags as flat as possible when freezing.
- Remove bags from the freezer at least two hours before placing in the slow cooker. Or remove the bags from the freezer the night before, store in the fridge and reduce the amount of boiling water added to them by half.
- Preheat slow cooker before adding the bag contents.
- Always add meat portion to the cooker first.
- Always add liquid bag last.
- Add boiling water to the cooker as the last ingredient when stated in a recipe.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
-
Calories 455cal
-
Kilojoules 1900kJ
-
Protein 35g
-
Total fat 18g
-
–Saturated fat 5g
-
Carbohydrates 30g
-
–Sugars 21g
-
Dietary fibre 11g
-
Sodium 680mg
-
Calcium 170mg
-
Iron 6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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