Hello my friends! How are things in your part of the world? As I write this I’m staring at 3 inches of snow. Snow, people. Crashing our Halloween party like an unwanted guest. I love snow, but it can wait until November 1 mmmmkay…
But the one good thing about this weather is that it inspires me to get out my crock pot and serve up a warm & hearty meal! This also means that it’s time to drag out the cook books! Going through cook books is one of my most favourite things to do. Really.
And it’s especially fun when they’re brand spankin’ new books sent to me for review. I’ve mentioned before, doing cook book reviews is one of my most favourite things about blogging! I love receiving and reading through them…but not all cook books are created equal. At this stage in my life with a young family, I need books that are practical, with practical ingredients and practical instructions. Real food that’s easy to prepare. So when I receive one of these types of cook books I feel the need to tell you about it!
Recently I reviewed The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson, and I like it so much I wanted to share it with you! And you don’t need to be following a paleo diet to appreciate these recipes either (I was actually surprised at how often we ate paleo style without even realizing it).
Really what it comes down to with this book, is that I liked it. The recipes are full of fresh ingredients, they are 100% gluten free, they are practical, and they make dinner time a breeze using the crock pot! Because 3 kids + school activities + homework + life = crazytown. Dinner time needs to be easy.
From this book The 163 Best Paleo Slow Cooker Recipes, I decided to make the Easy Crockpot Borscht. I love borscht. I love beets and dill so this soup sounded perfect for me! I wasn’t sure how it was going to go over with the rest of the family, but I thought it was worth a try, since I believe in exposing our kids to all kinds of flavours. And the flavour of this soup is so good that even the kids liked it!Print
- 1 tbsp olive oil
- 2 onions (finely chopped)
- 4 celery stalks (diced)
- 2 carrots (peeled and diced)
- 4 cloves garlic (minced (I only used 2))
- 1 tsp caraway seeds (I left these out)
- 1/2 tsp salt
- 1/2 tsp cracked black peppercorns
- 1 – 28 oz can chopped tomatoes with juice
- 1 tbsp coconut sugar (regular sugar is fine too)
- 3 medium beets (peeled and diced)
- 1 potato (peeled and diced)
- 4 cups beef or vegetable stock
- 1 tbsp red wine vinegar
- 4 cups finely shredded cabbage
- sour cream
- finely chopped dill
- In a skillet, heat oil over medium heat. Add the onions, celery and carrots, and cook, stirring often, until softened. About 5 – 7 minutes.
- Add the garlic, caraway seeds, salt and peppercorns and cook for about 1 minute.
Option #1: A chunkier borscht:
- Transfer the carrot/onion/celery mixture to a food processor, add 1/2 of the tomatoes & juice, then process until smooth.
- Transfer to a slow cooker.
- Add the remaining tomatoes, sugar, beets and potato.
- Add the stock. Stir.
- Cover and cook on low for 6 hours, or on high for 3 hours, or until the vegetables are tender.
- After this time add the vinegar, and cabbage, mix well and cook on high for 20 – 30 minutes more.
Option #2: A smooth borscht:
- Instead of pureeing the vegetables before the soup has cooked, use an immersion blender and puree the soup after it has cooked (at the step just before you add the vinegar and cabbage).
Recipe from The 163 Best Paleo Slow Cooker Recipes, www.robertrose.ca
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This soup is chock full of vegetables…add a dollop of sour cream and some fresh dill and you have yourself a flavour explosion in your mouth! So, so, so gooooood!
Look at that gorgeous beet colour! So healthy and so good. I hope you try this recipe and enjoy it!