Slow Cooker Borscht

A delicious and comforting borscht soup made in the slow cooker with chunks of beef, fresh beets, and cabbage flavored with red wine and herbs.

• Preparation Time: 30 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 30 mins
• Calories: 345 Calories

Ingredients

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

Recipe Instructions

Step 1

Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.

Step 2

Cover and cook on Low for 8½ hours or High for 4 hours.

Step 3

Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage is tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.