Slow cooker borscht

    9 hours 30 min

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

    13 people made this

    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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    Reviews in English (57)


    This is a very good borscht, my ukrainian grandmother used to make hers with beef, this one is very similar. The only change I made was using fresh dill instead of dried, and adding chopped flat leaf parsley just before serving.  -  09 Nov 2009  (Review from Allrecipes US | Canada)


    I liked this recipe, but will make a few changes the next time I cook it. I will add less vinegar - I personally found the flavor a bit overpowering. I found I needed almost 5 cups of broth to cover all the ingredients (once I had added the cabbage) and that the 30 minutes of cooking time on HI at the end wasn't nearly enough to cook the cabbage to the consistency that I prefer. In the future, I will add the cabbage quite a bit earlier. Otherwise I think this is a wonderful, savory borscht.  -  02 Dec 2009  (Review from Allrecipes US | Canada)


    I love beets and was looking forward to this stew. It looks pretty, I guess there is a disconnect between the look and the taste. I kept wanting to taste the beets and all I tasted was the tomato paste. Next time, I will leave out the tomato paste.  -  30 Dec 2010  (Review from Allrecipes US | Canada)