INGREDIENTS
2
lbs Beets, red
1 1/2 tbsp
Dill, dried
1
Flat-leaf parsley
3 cups
Green cabbage
1
Lemon, wedges
3/4 lb
Russet potatoes
1
Slow-cooker borscht with potatoes & dill
1
Yellow onion, large
1
Eggs, hard cooked
3 tbsp
Tomato paste, canned
5 cups
Vegetable broth
1 tbsp
Lemon juice, fresh
1
Salt & pepper
1 tbsp
Red wine vinegar
1
Greek yogurt, plain