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4.9 from 21 votes

Slow Cooker Borscht

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.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings: 6
Calories: 369 kcal
Course: Soup
Cuisine: Ukrainian

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

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  1. 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.
  2. Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce and 6 ½ cups of broth in a slow cooker.
  3. In a small bowl whisk together flour, the remaining ½ cup of broth, salt, pepper and add it in a slow cooker as well.
  4. Cover with a lid and cook on low for 7 hours or on high for 3 ½ hours.
  5. 30 minutes before Borscht is ready, stir in beens along with its liquid and shredded beet. (See the notes)
  6. When Borscht is ready, adjust the seasoning, add garlic pushed through a garlic press and chopped parsley.
  7. 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

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

% 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.