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.

• Preparation Time: 30 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 5 hr
• 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 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.

Step 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.