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Slow Cooker Beef Borscht
with beets / carrots / potatoes

Active: 40 min Total: 6 hr 40 min
This slow cooker soup is packed with vegetables and savoriness and will be perfect for the winter weather. (Originally featured in 2015.)


Slow Cooker Beef Borscht:
  • 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


  1. Onions / Beets (follow this turnip video) / Carrots / Cabbage / Thyme - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Beef - Tenderize with a fork and season with some salt and black pepper. (Can be done up to 1 day ahead)
  3. Potatoes - Peel and cube potatoes.
  4. 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.
  5. 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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  1. Add cabbage and thyme to soup and cook on high until cabbage is tender, another 20 to 30 minutes.
  2. Taste soup and season with some salt and black pepper.
  3. Ladle soup into bowls and serve with a spoonful of yogurt. Enjoy!



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