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Slow Cooker Veggie Borscht
beets / carrots / potatoes

Active: 20 min Total: 6 hr 40 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: Borscht is typically made with beef, but we're going to use kidney beans instead for our veggie version.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Slow Cooker Veggie Borscht:
  • Onions - 1 , chopped
  • Beets - 3/4 lb , peeled and chopped
  • Carrots - 3/4 lb , chopped
  • Potatoes - 1/2 lb , peeled and chopped
  • Red cabbage - 6 oz ((6 oz = ~3 cups, sliced))
  • Parsley (opt) - 2 Tbsp , chopped
  • Kidney beans (14oz / 397g can) - 1 can , drained and rinsed
  • Vegetable broth - 4 cups
  • Tomato paste - 1/4 cup
  • Bay leaf - 1
  • Sour cream - 4 Tbsp

Nutrition Facts

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Prep

  1. 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)
  2. Kidney beans - Drain and rinse.

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Make

  1. Slow cooker directions: Place onions, beets, carrots, potatoes, vegetable broth, tomato paste, and bay leaf into a slow cooker. Cook on high for 2 ½ to 3 ½ hours or low for 6 to 7 hours. (If not using a slow cooker, cook in a Dutch oven. Saute onions in heated oil for ~3 minutes and then add all ingredients through bay leaf, minus the cabbage, parsley, and beans. Bring to a boil and then simmer for 20 minutes. Add cabbage and beans and simmer for another 10 minutes.)
  2. Add cabbage and beans and cook on high for another 20 to 30 minutes.
  3. Season to taste with salt and pepper. Divide into bowls and enjoy with sour cream and parsley!

Nutrition Facts

Amount Per Serving
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