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Slow Cooker Borscht

A delicious and comforting borscht soup recipe made in the slow cooker with chunks of beef, fresh beets, and cabbage flavored with red wine and herbs.
Print Recipe
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Soup
Cuisine: Eastern European
Calories: 345
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 beets, peeled and chopped
  • 1 28 ounce can diced tomatoes
  • 2 potatoes, peeled and chopped
  • 1 pound beef stew meat, cut into 1/2 inch pieces
  • 1 onion, chopped
  • 1 cup baby carrots, cut into 1/2 inch pieces
  • 3 cloves garlic, minced
  • 2 cups beef broth, or more
  • 1 6 ounce can tomato paste
  • 6 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon dried parsley
  • 1.5 teaspoons dried dill weed
  • 1 bay leaf
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 3 cups shredded green cabbage
  • 1 cup sour cream, as garnish

Method
 

  1. Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

Nutrition

Calories: 345kcalCarbohydrates: 33gProtein: 16gFat: 18gSaturated Fat: 8gCholesterol: 51mgSodium: 897mgFiber: 6gSugar: 15g

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