Slow Cooker Beef Borscht
beets / carrots / potatoes
Borscht - an Eastern European / Russian soup - is probably my favorite soup. I love the beautiful color and depth added by beets; even if you don't love beets, you will love the sweet-savoriness of this soup, I promise!
Smarts: We don't offer non-slow cooker steps for this recipe because we think using a slow cooker is the best way to make this beef soft and tender.
Smarts: We don't offer non-slow cooker steps for this recipe because we think using a slow cooker is the best way to make this beef soft and tender.
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Ingredients
Slow Cooker Beef Borscht:
- Beef stew meat - 1 lb , cubed
- Onions - 1 , chopped
- Beets - 3/4 lb , peeled and chopped
- Carrots - 1/2 lb , chopped
- Potatoes - 1/2 lb , peeled and chopped
- Red cabbage - 6 oz ((6 oz = ~3 cups, sliced))
- Parsley (opt) - 2 Tbsp , chopped
- Beef broth / stock - 4 cups
- Tomato paste - 1/4 cup
- Bay leaf - 1
- Sour cream - 4 Tbsp
Prep
- Beef - Sprinkle with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Onions / Beets (follow this turnip video) / Carrots / Potatoes / Cabbage / Parsley (opt) - Prep as directed. (Can be done up to 3 days ahead - potatoes may yellow, but they’ll taste fine)
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Make
- Optional step: Heat a skillet and sear meat in some heated oil, until it’s golden brown on the outside.
- Transfer meat (seared or not) to slow cooker. Add in onions, beets, carrots, potatoes, beef broth / stock, tomato paste, and bay leaf. Cook on low for 6 to 8 hours.
- Add cabbage and cook on high for another 20 to 30 minutes.
- Season to taste with salt and pepper. Divide into bowls and enjoy with sour cream and parsley!
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