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Slow Cooker Beef Borscht
beets / carrots / turnips

Active: 25 min Total: 6 hr 45 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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
  • Turnips or rutabagas - 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

Nutrition Facts

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Prep

  1. Beef - Sprinkle with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
  2. Onions / Beets (follow this turnip video) / Carrots / Turnips or rutabagas / Cabbage / Parsley (opt) - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. Optional step: Heat a skillet and sear meat in some heated oil, until it’s golden brown on the outside.
  2. Transfer meat (seared or not) to slow cooker. Add in onions, beets, carrots, turnips, beef broth / stock, tomato paste, and bay leaf. Cook on low for 6 to 8 hours.
  3. Add cabbage and cook on high for another 20 to 30 minutes.
  4. Season to taste with salt and pepper. Divide into bowls and enjoy with parsley!

Nutrition Facts

Amount Per Serving
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% Daily Value
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