1. Wash hands with soap and water.
2. Rinse fresh produce.
3. In a skillet over medium heat, brown ground meat with onion, garlic, thyme and paprika. Add to slow cooker set to high heat. Wash hands after handling raw meat.
4. Add a little stock to the skillet and whisk to deglaze any brown bits. Add to slow cooker. Add remaining stock, tomato paste, potatoes, cabbage, carrots and beets.
5. Cook for 4 hours.
6. Serve with a dollop of yogurt or sour cream and fresh chopped herbs.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Recipe nutrition facts and image provided by The Little Potato Company. For more nutrient-rich kitchen inspirations, visit littlepotatoes.com
Nutrition Facts Per Cup with 2 Teaspoons Sour Cream Garnish:
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 63 mg
Sodium: 464 mg
Carbohydrates: 27 g
Fiber: 4 g
Protein: 28 g