Slow Cooked Borsch (Red Beet Soup)

I love the deep ruby color of this borsch (red beet soup )! It’s so healthy and nutritious; packed with iron, carotene, vitamin C, fiber, resistant starch, and protein. It feels so good serving this to my family. I used a slow cooking method to utilize the time while working. I filled the slow cooker in the morning and came home from work to a delicious and nutritious meal!

Ingredients

3 carrots
3 parsnips
1/4 celeriac root
5 red beets
1 onion
1.5 lb grass fed beef
1 bunch dill
3 bay leaves
Salt and pepper to taste
Apple cider vinegar and sweetener optional to taste.

Directions

Wash and cut the meat into bite sizes, add to the instant pot.
Clean and cut carrots, parsnips, celeriac, and beets into bite sizes and add into instant pot.
Clean the onion and put whole into the instant pot.
Fill with water into 3/4 mark, add bay leaves, salt, and pepper.
Close the lid making sure the knob is on venting. Press slow cook and adjust the time to 6 hours.
When the time is up, open the lid, stir, remove the onion and bay leaves and taste. Add salt if needed, vinegar or sweetener.
Cut the dill and stir 3/4 to the pot, leave 1/4 for serving.
Serve with 1 Tbsp of organic sour cream and more dill.