Best 2 Slow Cooker Borscht Recipes

Slow-cooker borscht is a hearty and flavorful soup that is perfect for a cold winter day. This classic Eastern European dish is packed with nutrient-rich vegetables, meat, and herbs, making it a great choice for a healthy and satisfying meal. The slow cooker method allows the flavors to meld together beautifully, creating a rich and complex broth. Whether you're a seasoned cook or a beginner, this article will provide you with the instructions and tips you need to create a delicious and memorable slow cooker borscht.

Let's cook with our recipes!

SLOW COOKER BORSCHT

Slow Cooker Borscht image

This is a really delicious recipe that I've been making for years. Everyone who tries it wants the recipe! You have to spend a little time chopping all the veggies, but once you do, you just pop it into the slow cooker and let it go! Husband approved. :)

Provided by Foxxyladyone

Categories Easy

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb top sirloin steak (cut into 1/2-inch bits)
4 medium beets, peeled and chopped
28 ounces large can diced tomatoes (28 oz)
2 medium potatoes, peeled and chopped
1 cup baby carrots, cut into bite-sized pieces
1 onion, chopped
3 garlic cloves, minced
3 cups shredded green cabbage
2 -4 cups beef broth
6 ounces tomato paste (6 oz)
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 tablespoon dried parsley
1 teaspoon salt
1 1/2 teaspoons dried dill weed
1/2 teaspoon cracked black pepper
1 bay leaf
16 tablespoons reduced-fat sour cream, 2 tablespoons sour cream per person to serve reduced fat

Steps:

Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly.
Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
Remove the bay leaf. Ladle into a bowl and garnish with two tablespoons of sour cream.

SLOW COOKER BORSCHT

Slow Cooker Borscht image

The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.

Provided by DAVISAM1

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 9h30m

Yield 8

Number Of Ingredients 18

Ingredients

1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
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 ½ teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

Steps:

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.
Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g

Tips:

Use a variety of vegetables. This will give your borscht a more complex flavor and texture. Good choices include beets, cabbage, carrots, potatoes, and onions.
Don't overcook the vegetables. They should be tender but still have a little bit of bite to them.
Use a good quality beef broth. This will make a big difference in the flavor of your borscht. If you don't have any beef broth on hand, you can use chicken broth or vegetable broth.
Add some sour cream or yogurt to your borscht before serving. This will give it a creamy, tangy flavor.
Serve your borscht with a side of rye bread or dumplings. This is a traditional way to enjoy this dish.

Conclusion:

Borscht is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile dish that can be made with a variety of ingredients. So feel free to experiment and find your own favorite way to make it.