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Slow Cooker Borscht
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Prep Time:
30 minutes
Cook Time:
540 minutes
Total Time:
570 minutes
Slow-cooked beef and beet soup with cabbage for a hearty and flavorful meal.
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
  • 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
  • 1.5 teaspoons dried dill weed
  • 1 tablespoon dried parsley
  • 3 cups shredded green cabbage
  • 1 cup sour cream, as garnish
Instructions:
  • Add beef, beets, tomatoes, potatoes, carrots, onion, and garlic to the slow cooker. Combine beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper in a bowl. Pour the mixture over the beef and veggies, ensuring they are fully covered. Add additional broth if necessary.
  • Cook on Low for 8 1/2 hours or on High for 4 hours, covered.
  • Preheat the skillet on High heat, then add the shredded cabbage. Cover and cook until cabbage is tender, for about 30 minutes. Discard the bay leaf and serve in a bowl with a dollop of sour cream.

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