Crock Pot Russian Beef Borscht - cooking recipe

Ingredients

4 cups thinly sliced green cabbage
1 1/2 lbs fresh beets, shredded
5 small carrots, peeled and sliced
1 parsnip, peeled and sliced
1 cup chopped onion
4 garlic cloves, minced
1 lb stewing beef, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans reduced-sodium beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
sour cream (optional)
fresh parsley (optional)

Preparation

In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
Cover and cook on LOW 7-9 hours or until veggies are just tender.
Add more pepper, lemon or sugar if desired.
Top each serving with sour cream and parsley if desired.