Slow Cooker Beef Borscht
with beets / carrots / potatoes
Ingredients
- Onions, medium - 1, chopped
- Beets - 12 oz, peeled and chopped
- Carrots - 8 oz, chopped
- Cabbage - 6 oz, sliced
- Thyme, fresh - 2 tsp, leaves torn
- Beef stew meat - 1 lb, cubed
- Potatoes, russet - 8 oz
- Oil, cooking - 1 Tbsp
- Stock, beef - 4 cups
- Tomato paste - 4 Tbsp
- Bay leaf - 1
- Yogurt, plain or Greek - for serving
Nutrition Facts
Prep
- Onions / Beets (follow this turnip video) / Carrots / Cabbage / Thyme - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Beef - Tenderize with a fork and season with some salt and black pepper. (Can be done up to 1 day ahead)
- Potatoes - Peel and cube potatoes.
- Brown beef - Place a skillet with oil over medium-high heat. Add beef and saute until beef is golden brown on the outside, 5 to 7 minutes.
- Slow cook borscht - In the bowl of a slow cooker combine beef, onions, beets, carrots, potatoes, stock, tomato paste and bay leaf. Cook on low for 6 to 8 hours. (If not using a slow cooker, cook in a Dutch oven. Saute onions in heated oil for ~3 minutes and then add all remaining ingredients except cabbage and yogurt. Bring to a boil and then simmer until beef is tender, ~30 minutes.)
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Make
- Add cabbage and thyme to soup and cook on high until cabbage is tender, another 20 to 30 minutes.
- Taste soup and season with some salt and black pepper.
- Ladle soup into bowls and serve with a spoonful of yogurt. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
I should have added more beets, it was kind of bland, and I would have preferred the vegetarian version but my husband liked it. For me, the prep work (cutting all that stuff) was too much work.
1 Helpful23 reviews
Made the veggie version and had no idea what to expect- it was delicious and felt really healthy!
0 HelpfulPretty good. Tasted pretty much like beef stew as is. We added a bit of vinegar and a dollop of sour cream and it really gave it some pop.
0 HelpfulFantastic! Total Pantry Meal (had beets in freezer) for the win! Adjustments: probably 8 cups of water 12 oz cabbage, 5 oz of beet? did in dutch oven. let cabbage simmer 30 min?
0 HelpfulI added a couple of potatoes and celery I had on hand that needed to be used up. It was super good but I think it could have used a lot more beef. 🤷🏻♀️
0 HelpfulMine turned out a bit more tomato coloured than purple, which doesn’t matter to me. Full bodied taste for a soup, yum!
0 Helpful