Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 9/16/24

Slow Cooker (or not) Beef Borscht
with beets / carrots / potatoes

Active: 40 Total: 400
Original GF Paleo Vegetarian
Slow Cooker (or not) Beef Borscht

This hearty soup is packed with vegetables. Cooking it slowly gives it a rich, savory flavor and helps the beef get nice and tender. We last featured this meal in 2017.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop. Select your preferred method. 

Tags
One Pot, Low Calorie, Make Ahead, Slow Cooker, Freezer Friendly
Proteins
Beef, non-ground
Cuisines
European - Northern
Save recipe
16

Ingredients

Metric
Servings:
4
Slow Cooker Beef Borscht:
  • Onions, medium - 1 , chopped
  • Beets - 12 oz , peeled and chopped
  • Carrots - 8 oz , chopped
  • Cabbage - 6 oz , sliced
  • Beef stew meat - 1 lb , cubed
  • Potatoes, russet - 8 oz
  • Oil, cooking - 1 Tbsp
  • Stock, beef - 4 cups
  • Tomato paste - 4 Tbsp
  • Thyme, dried - 1 tsp
  • Bay leaf - 1
  • Yogurt, plain or Greek - for serving

Choose Cooking Method

Prep

  1. Onions / Beets (follow this turnip video) / Carrots / Cabbage - 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. Slow cook borscht - 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. In the bowl of a slow cooker combine beef, onions, beets, carrots, potatoes, stock, tomato paste, thyme, and bay leaf. Cook on low for 6 to 8 hours. When soup is done, add cabbage and continue to cook on high for 20-30 minutes, or until cabbage is tender. Taste soup and season with some salt and pepper. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Ladle soup into bowls and serve with a spoonful of yogurt. Enjoy!

Prep

  1. Onions / Beets (follow this turnip video) / Carrots / Cabbage - 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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Place a Dutch oven with cooking oil over medium-high heat. Add beef and saute until beef is golden brown on the outside, 5 to 7 minutes.

  2. Add onions and saute for 3 to 4 minutes more.

  3. Stir in carrots, beets, potatoes, stock, tomato paste, thyme, and bay leaf and bring to a simmer.

  4. Reduce heat and simmer, covered, until beef and vegetables are tender, ~30 minutes.

  5. When soup is nearly done, add cabbage. Simmer until cabbage is tender, ~10 minutes more.

  6. Taste soup and season with some salt and pepper.

  7. Ladle soup into bowls and serve with a spoonful of yogurt. Enjoy!

Reviews

Ratings

0 reviews