Slow Cooker Borscht

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This Borscht is cooked all day long in the slow cooker and is waiting for you when you come home at night. The ultimate winter comfort food.
1 pound stew beef, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 oz) 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 oz) can tomato paste
6 Tbsps red wine vinegar
3 Tbsps brown sugar
1 1/2 tsps dried dill weed
1 Tbsp dried parsley
1 bay leaf
1 tsp salt
1/2 tsp ground black pepper
3 cups shredded green cabbage
1 cup sour cream (for garnish)
1. Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker.
2. 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.
3. Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
4. 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 bowls with a dollop of sour cream.
Yield: 8 servings

Calories: 345
Total Fat: 17.5g
Fiber: 5.6g
Sodium: 897mg
Cuisine   Eastern EuropeCooking Method   Slow Cooker
Main Ingredient   BeefPrep Time   15 to 30 minutes
Cooking Time   more than 2 hours

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