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Slow Cooker Beef and Beet Borscht

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PREP TIME
30 min
COOKING TIME
240 min
TOTAL TIME
270 min
SERVINGS
8 servings
Soup Eastern European
Slow Cooker Beef and Beet Borscht
Ingredients
  • 1 pound beef stew meat, cut into 1/2 inch pieces
  • 4 beets, peeled and chopped
  • 1 (28 ounce) can diced tomatoes
  • 2 potatoes, peeled and chopped
  • 1 cup baby carrots, cut into 1/2 inch pieces
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth, or more
  • 1 (6 ounce) can tomato paste
  • 6 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons dried dill weed
  • 1 tablespoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups shredded green cabbage
  • 1 cup sour cream, as garnish
Instructions
1
Begin by combining beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Next, prepare the sauce by whisking together beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper in a separate container.
2
Pour the sauce over the beef and vegetables, adding more broth as necessary to ensure everything is well-coated.
3
Place the slow cooker on Low for 8½ hours or High for 4 hours, allowing the ingredients to simmer together.
4
After the cooking time has elapsed, increase the heat to High and stir in the shredded cabbage. Continue cooking until the cabbage is tender, approximately 30 minutes.
5
Finally, remove the bay leaf and serve the dish in a bowl with a dollop of sour cream.