Currently trying to knit keep-out-the-chill wear (neck-warmers – they’re fast and pack easily, and these need to be ready to go to BC in someone’s unsuspecting suitcase as of Monday) using Very Chunky Yarn (I can dream) while dinner does its thing in the slow-cooker.
As such, and in keeping with my roots-and-cabbages recipe theme, I bring you my attempt at:
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Slow Cooker Borscht
Ingredients:
2 beets (peeled and diced)
2 yukon gold potatoes (peeled and diced)
1 leek (chopped into rounds)
2-4 cabbage leaves (shredded)
1/2 a package of button mushrooms (sliced)
2 cloves garlic (peeled and diced)
2 tbsp each: sesame oil, red wine vinegar
2 tsp each: prepared grainy mustard, dried dill
To taste: salt, black pepper, nutmeg, savoury (may leave this out next time)
6C water (more or less)
Directions:
Prep everything as indicated and throw it all in the slow cooker.
Make sure the slow-cooker is plugged in (this is key) and turn it onto the “high” setting.
Leave it along for about three hours.
Serve and enjoy.
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My plan is to cook up half a dozen perogies and serve them in the borscht with a dollop of sour cream to go with it. In theory, it will be delicious. Here’s hoping! 😀
Urban Meliad 