Slow cooker borscht

    Slow cooker borscht


    1 person made this

    About this recipe: A delicious and comforting beetroot, cabbage and tomato soup with tender chunks of beef. Serve with a dollop of soured cream.

    Serves: 8 

    • 450g diced beef
    • 4 beetroot, peeled and chopped
    • 2 (400g) tins diced tomatoes
    • 2 potatoes, peeled and chopped
    • 125g carrots, cubed
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 500ml beef stock, or as needed
    • 175g tomato puree
    • 6 tablespoons red wine vinegar
    • 3 tablespoons brown sugar
    • 1 1/2 teaspoons dried dill
    • 1 tablespoon dried parsley
    • 1 bay leaf
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 200g shredded green cabbage
    • 225g soured cream, for serving

    Prep:30min  ›  Cook:9hr  ›  Ready in:9hr30min 

    1. Place beef, beetroot, tomatoes, potatoes, carrots, onion and garlic in a slow cooker. Whisk together the beef stock, tomato puree, vinegar, brown sugar, dill, parsley, bay leaf, salt and pepper. Pour mixture over the beef and vegetables, adding more stock to cover as needed.
    2. Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
    3. Set heat to High; stir in the shredded cabbage. Cover and continue cooking until the cabbage is tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of soured cream.

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