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Slow Cooker Vegetable Borscht
beets / carrots / potatoes / kidney beans

Active: 30 min Total: 6 hr 30 min
This slow cooker soup is packed with vegetables and savoriness and will be perfect for the winter weather. (Originally featured in 2015.)
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Vegetable 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
  • Potatoes, russet - 8 oz
  • Stock, any type - 4 cups
  • Tomato paste - 4 Tbsp
  • Bay leaf - 1
  • Beans, kidney (14oz / 397g) - 1 can , drained and rinsed
  • Yogurt, plain or Greek - for serving

Prep

  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. Potatoes - Peel and cube potatoes.
  3. Slow cook borscht - In the bowl of a slow cooker combine 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, beans and yogurt. Bring to a boil and then simmer until vegetables are tender, ~20 minutes.)
  4. Beans - Drain and rinse.

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Make

  1. Add cabbage, thyme and beans 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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