Beetroot soup in slow cooker

Name: Beetroot soup in slow cooker
Cuisine: European, British, Eastern European
Ingredients: Approx 1.2 kg chuck beef, chopped into large cubes so they don’t disintegrate; 1 large onion, chopped; 2-3 cloves garlic, chopped; 2 carrots, sliced; 3-4 potatoes, chopped; 3-4 stalks celery, sliced; 4-5 large beetroot chopped into smallish chunks and some even thinner which will disintegrate to enhance the broth; 1/4 cabbage, thinly sliced; 1 small can tomato paste or a couple of tablespoonfuls (may be omitted); 1/2 tsp dried oregano (may be omitted but seems to work well); Cracked black pepper; Fill with 1 litre beef stock or use stock cubes and water; Adjust seasoning at end; Fresh dill and sour cream to serve; Brown meat in batches in the SC, remove. Brown chopped onion and garlic then add the beef back in plus everything up to the stock. I put it on high for 2 hours, then left it on low till beets were nice and soft, another 2-3 hours depending on your SC. You can add the dill stalks an hour before the soup is ready and remove before serving.; Serve borscht with a dollop of sour cream and lots of finely chopped fresh dill.; It’s safe to say that it tastes even better the next day.