Why You’ll Love This Recipe
Borscht is a vibrant soup with deep, earthy flavors from beets, carrots, and cabbage. The slow cooker makes it easy to prepare, allowing the flavors to meld beautifully over time. It’s a great make-ahead meal that tastes even better the next day.
Ingredients
- 4 cups beef broth
- 3 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups shredded cabbage
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup fresh dill, chopped
- Sour cream (for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Ingredients
- Peel and grate the beets and carrots. Dice the potatoes and chop the onion.
-
Assemble in the Slow Cooker
- Add beef broth, beets, carrots, onion, potatoes, cabbage, tomatoes, garlic, vinegar, salt, pepper, and sugar to the slow cooker.
- Stir to combine.
-
Cook the Borscht
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.
-
Finish and Serve
- Stir in fresh dill before serving.
- Serve hot with a dollop of sour cream.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
Variations
- Vegetarian Borscht: Use vegetable broth instead of beef broth.
- Meat Lover’s Version: Add shredded beef or cooked sausage for extra protein.
- Spicy Kick: Add a pinch of red pepper flakes.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months in a sealed container.
- Reheating: Warm on the stovetop over medium heat or microwave until hot.
FAQs
Can I use pre-cooked beets?
Yes, but add them in the last 30 minutes to prevent overcooking.
What can I serve with borscht?
Serve with rye bread, garlic toast, or a fresh salad.
Can I make this borscht without a slow cooker?
Yes, simmer everything on the stove for about 1 hour until vegetables are tender.
Is borscht supposed to be sweet or savory?
It has a balance of sweet (from beets and sugar) and savory flavors.
Can I use fresh tomatoes instead of canned?
Yes, use 2 large chopped tomatoes as a substitute.
How do I make my borscht thicker?
Mash some of the potatoes in the soup for a thicker texture.
Can I add beans to this recipe?
Yes, white beans or kidney beans add extra protein.
What’s the best way to reheat frozen borscht?
Thaw overnight in the fridge and reheat on the stovetop.
Do I have to add vinegar?
Vinegar enhances the beet flavor, but you can substitute it with lemon juice.
How long does borscht last in the fridge?
Up to 5 days in an airtight container.
Conclusion
Slow Cooker Borscht is a rich, hearty, and nourishing soup that’s packed with flavor. Whether you enjoy it hot with sour cream or cold as a refreshing meal, this classic dish is sure to become a favorite. Try it for an easy, make-ahead meal that gets better with time!
Slow Cooker Borscht
This Slow Cooker Borscht is a hearty and nutritious Eastern European beet soup, packed with tender vegetables and deep, earthy flavors. Made effortlessly in the slow cooker, this classic dish is perfect for meal prep and tastes even better the next day. Serve it hot with a dollop of sour cream for a comforting and flavorful meal!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6-8 hours
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Eastern European
- Diet: Gluten Free
Ingredients
- 4 cups beef broth
- 3 medium beets, peeled and grated
- 2 medium carrots, peeled and grated
- 1 medium onion, chopped
- 2 medium potatoes, diced
- 2 cups shredded cabbage
- 1 can (14.5 oz) diced tomatoes
- 3 cloves garlic, minced
- 1 tbsp white vinegar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar
- ¼ cup fresh dill, chopped
- Sour cream (for serving)
Instructions
- Prepare the Ingredients:
- Peel and grate the beets and carrots. Dice the potatoes and chop the onion.
- Assemble in the Slow Cooker:
- Add beef broth, beets, carrots, onion, potatoes, cabbage, tomatoes, garlic, vinegar, salt, pepper, and sugar to the slow cooker. Stir to combine.
- Cook the Borscht:
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
- Finish and Serve:
- Stir in fresh dill before serving.
- Serve hot with a dollop of sour cream and a side of rye bread or garlic toast.
Notes
- Vegetarian Borscht: Use vegetable broth instead of beef broth.
- Meat Lover’s Version: Add shredded beef or cooked sausage for extra protein.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
