Slow Cooker Borscht

Name: Slow Cooker Borscht
Total time: 270 min
Yield: 8 Servings
Ingredients: 4 beets, peeled and chopped; 2 potatoes, peeled and chopped; 🧅 1 onion, chopped; 🥕 1 cup baby carrots, cut into ½-inch pieces; 3 cloves garlic, minced; 3 cups shredded green cabbage; 1 (28 ounce) can diced tomatoes; 1 (6 ounce) can tomato paste; 🥩 1 pound beef stew meat, cut into ½-inch pieces; 2 cups beef broth, or more; 6 tablespoons red wine vinegar; 3 tablespoons brown sugar; 1 tablespoon dried parsley; 1 ½ teaspoons dried dill weed; 1 bay leaf; 🧂 1 teaspoon salt; ½ teaspoon ground black pepper; 1 cup sour cream, as garnish

Cost $20, save $15

Source: Recommended by CookPal

270 Min
8 Servings
$20

Slow Cooker Borscht

Cost $20, save $15

Source: Recommended by CookPal

270 Min
8 Servings
$20

INGREDIENTS

Vegetables
- 4 beets, peeled and chopped
- 2 potatoes, peeled and chopped
- 🧅 1 onion, chopped
- 🥕 1 cup baby carrots, cut into ½-inch pieces
- 3 cloves garlic, minced
- 3 cups shredded green cabbage
Canned Goods
- 1 (28 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
Protein
- 🥩 1 pound beef stew meat, cut into ½-inch pieces
Liquids and Seasonings
- 2 cups beef broth, or more
- 6 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 1 tablespoon dried parsley
- 1 ½ teaspoons dried dill weed
- 1 bay leaf
- 🧂 1 teaspoon salt
- ½ teaspoon ground black pepper
Garnish
- 1 cup sour cream, as garnish

STEPS

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.

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.

NUTRIENTS

Per 1 serving

🔥

345

Calories

16
Protein
33
Carbs
18
Fats

💡 Using fresh beets will result in a richer flavor compared to canned varieties.For a vegetarian version, substitute beef broth with vegetable broth and omit the beef.Add a dollop of sour cream for creaminess when serving.The soup tastes even better the next day as the flavors meld together.