Slow Cooker Borscht
User Reviews
4.9
21 reviews
Excellent
Slow Cooker Borscht
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This Ukrainian Slow Cooker Borscht is so easy to make. Turn on your crockpot in the morning and return back home to a flavorful and delicious bowl of healthy goodness.
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Ingredients
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- 1 large beet
- 1 large onion finely minced
- 1 large carrot shredded
- 1 celery stalk diced
- 3 c cabbage shredded
- 3 large potatoes
- 1 tablespoon flour all-purpose
- 1 teaspoon sugar
- 1 teaspoon Balsamic or Apple Cider vinegar
- 2 tablespoon tomato sauce
- 7 cups broth chicken, beef, vegetable
- 2 teaspoon salt
- ¼ teaspoon pepper
- 5 cloves garlic
- 4 tablespoon parsley chopped
- sour cream for serving
- 1 can red kidney beans
Instructions
- Before you start slicing the vegetables, preheat your oven to 450 F. Wrap beet in a foil and roast until tender when pierced with a knife, about 45 minutes, depending on a size. (See the notes)Using a paper towel peel the skin and shred the beet on a large hole grater.
- Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce and 6 ½ cups of broth in a slow cooker.
- In a small bowl whisk together flour, the remaining ½ cup of broth, salt, pepper and add it in a slow cooker as well.
- Cover with a lid and cook on low for 7 hours or on high for 3 ½ hours.
- 30 minutes before Borscht is ready, stir in beens along with its liquid and shredded beet. (See the notes)
- When Borscht is ready, adjust the seasoning, add garlic pushed through a garlic press and chopped parsley.
- Serve with a dollop of sour cream.
Notes
- The Beets
- You can also steam the beets.
- Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs, cool down and using a paper towel peel the skin.
- Sautéing the veggies
- If your Slow Cooker has a "Browning" feature, I recommend sautéing the vegetables first.
- Set the Slow Cooker to "Brown". Add oil, onion, carrot and celery. Whisk it for a few minutes. Then, add 1 tablespoon of flour and whisk everything for another minute.
- Switch the mode to "Slow Cook" and add the rest of the ingredients according to the instructions below.
- Beens
- I typically use Red Kidney Beans, however you can use Black Beans or White Beans.
- Before you add beets and beens
- My mom also likes to slightly mash the cooked potatoes before she adds beets and beens. It gives Borscht more density.
- If you like your soups to be like that, take a regular potato masher and right in the slow-cooker mash the cooked vegetables 4-5 times.
- ---Nutritional Information Should Be Considered An Estimate---
Nutrition Information
Show Details
Calories
369kcal
(18%)
Carbohydrates
70.5g
(24%)
Protein
21g
(42%)
Fat
1.6g
(2%)
Saturated Fat
0.3g
(2%)
Sodium
1737mg
(72%)
Potassium
1624mg
(46%)
Fiber
15.1g
(60%)
Sugar
10.3g
(21%)
Calcium
90mg
(9%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 70.5g | 24% |
| Protein | 21g | 42% |
| Fat | 1.6g | 2% |
| Saturated Fat | 0.3g | 2% |
| Sodium | 1737mg | 72% |
| Potassium | 1624mg | 35% |
| Fiber | 15.1g | 60% |
| Sugar | 10.3g | 21% |
| Calcium | 90mg | 9% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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