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Slow cooker borscht recipe

Slow cooker borscht recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef soup

A delicious and comforting beetroot, cabbage and tomato soup with tender chunks of beef. Serve with a dollop of soured cream.

11 people made this

IngredientsServes: 8

  • 450g diced beef
  • 4 beetroot, peeled and chopped
  • 2 (400g) tins diced tomatoes
  • 2 potatoes, peeled and chopped
  • 125g carrots, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 500ml beef stock, or as needed
  • 175g tomato puree
  • 6 tablespoons red wine vinegar
  • 3 tablespoons brown sugar
  • 1 1/2 teaspoons dried dill
  • 1 tablespoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 200g shredded green cabbage
  • 225g soured cream, for serving

MethodPrep:30min ›Cook:9hr ›Ready in:9hr30min

  1. Place beef, beetroot, tomatoes, potatoes, carrots, onion and garlic in a slow cooker. Whisk together the beef stock, tomato puree, vinegar, brown sugar, dill, parsley, bay leaf, salt and pepper. Pour mixture over the beef and vegetables, adding more stock to cover as needed.
  2. Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
  3. Set heat to High; stir in the shredded cabbage. Cover and continue cooking until the cabbage is tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of soured cream.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (57)

by Shantal

This is a very good borscht, my ukrainian grandmother used to make hers with beef, this one is very similar. The only change I made was using fresh dill instead of dried, and adding chopped flat leaf parsley just before serving.-09 Nov 2009

by Lisa MWH

I liked this recipe, but will make a few changes the next time I cook it. I will add less vinegar - I personally found the flavor a bit overpowering. I found I needed almost 5 cups of broth to cover all the ingredients (once I had added the cabbage) and that the 30 minutes of cooking time on HI at the end wasn't nearly enough to cook the cabbage to the consistency that I prefer. In the future, I will add the cabbage quite a bit earlier. Otherwise I think this is a wonderful, savory borscht.-02 Dec 2009

by Traci

I love beets and was looking forward to this stew. It looks pretty, I guess there is a disconnect between the look and the taste. I kept wanting to taste the beets and all I tasted was the tomato paste. Next time, I will leave out the tomato paste.-30 Dec 2010

Ukrainian Borscht Soup History and Recipe

Several years ago my daughter Brenda’s dear friend Lena Hennegan, from Russia, hosted a dinner party and served everyone borscht soup as one of the courses. She enjoyed the flavors of the soup so much that she had to ask for Lena’s recipe. Brenda just recently uncovered the recipe tucked inside one of her cookbooks. The recipe was labeled Ukrainian Borsht Soup Recipe.

With this cold weather, this hearty Ukrainian Borscht Soup is delightful. Looking at the ingredients it reminded my daughter of a variation of vegetable beef soup that also added cabbage and beets for that beautiful deep ruby color. Brenda says, “Not only did this soup fill my family up, but it was also very healthy and the taste improved the next day. I was surprised to see my young boys enjoying the soup. My 5-year old liked the fact that he could not tell what kind of vegetables were in the soup, and he declared it tasty!”

Beet Greens – How To Cook Fresh Beet Greens – Please do not throw away those fresh beet greens when cooking fresh beets. Cook the beet greens and enjoy a delicious and nutritious dish just like your grandparents grew up with. This is a very simple and definitely delicious way to cook fresh beet greens.

History of Borscht Soup:

Borscht soup also spelled, borsch, borshch, barzcz, or borchch is a characteristically red colored clear soup, which comes from the beetroot and can be served hot or cold. Borscht is a specialty of the Eastern European (Slavic) countries (including Russia, Lithuania, Poland, and Ukraine) that dates all the way back to Medieval times. It is also believed that borscht used to be the national food in Ancient Rome, where cabbages and beets were specifically cultivated for the purpose.

In the Slavic countries, the origins of borscht actually used cow parsnip, which was eventually replaced by the beetroot. Since beets were in large abundance and inexpensive, it was frequently used by the poorer classes. During the Middle Ages, Borscht never appeared on the royal table during the reign of the Jagiellonian kings, or was it consumed by the royal servants.

Ukrainians strongly believe that Borscht soup originated in their country and declare it as their national soup. Ukrainians love borsht so much so that they will eat borscht with pork for breakfast as a morning pick me up and then again three times throughout the day! You can find many different variations of Borscht soup in the Ukraine using a wide range of vegetables including the staples of cabbage, potatoes, and meats such as pork, beef, or ham. The most essential ingredient for the soup is the beetroot which gives the soup it’s red color. The sweetness from the beets is typically counterbalanced with a kvass (sour, slightly alcoholic beer made from bread or a concoction of fermented beets) vinegar, lemon juice or a citric acid. Borscht is often eaten with a garnish of sour cream and fresh greens such as dill weed or parsley. Borscht is commonly prepared in a large pot to feed a family for several days and the taste will continue to get better after the first day. There as so many recipe variations for borscht soup that each family passes down through the generations.

15th Century
– One of the popular but unproved legends says the first-ever borshch was cooked by the Cossacks in 1637 during a two-month siege of the Azov fortress in Southern Russia, which was occupied by the Turkish army. Feeding four thousand Cossacks in a camp was problematic so they collected anything edible they could find and threw it all together. Everyone liked this thick and nourishing mix of vegetables and meat, and came up with the name borschch.

16th Century
– Famous Polish poet and prose writer, Mikolaj Rej mentioned a “broth from pickles beets”, but is was not known in all parts of Poland.

19th Century
– Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press:Bloomington] 1992 (p. 131)

31. Ukranian borshch (Borshch malorossijskij): Prepare bouillon #1 from 3 lbs of fatty beef or fresh pork, or from beef with smoked ham. Omit the root vegetables, but add a bay leaf and allspice. Strain the bouillon. An hour before serving add a little fresh cabbage, cut into pieces. Cook, stirring in beet brine or grain kvass to taste about 2 spoons of vinegar. Meanwhile thoroughly wash and boil 5 red beets, but do not peel or cut them this is, boil them separately in water without scraping. Remove them when tender, peel, and grate. Stir 1 spoon of flour into the beets, add them to the bouillon with some salt, and bring to a boil twice. Put parsley in a soup tureen and pour in the hot borshch. Add salt to taste. Sprinkle with black pepper, if desired, and serve with the sliced beef, pork , or ham or with fried sausages, meatballs or mushroom buns. “ — Classic Russian Cooking: Elena Molokhovets’ A Gift to Young Housewives (originally published in 1861) translated and introduced by Joyce Toomre [Indiana University Press: Bloomington] 1992 (p.131)

The Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p.89)

Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past, Maria Dembinska, revised and adapted by William Woys Weaver, translated by Magdalena Thomas [University of Pennsylvania Press: Philadelphia] 1999 (p.127-128)

Easy Slow-Cooker Borscht Apologies for the short post today. But I am trying to keep to my pledge (to myself and all of you&ndashhow I assume a lot about the number of readers I have with my use of &ldquoall&rdquo :)) to post more often and regularly, even on busy days. Today is one such day. In addition, I was longing to curl up in a blanket with a good book and eschew all deadlines because it is so darn cold here today&ndash17 degrees when I left to teach my 6 am class, to be exact. It&rsquos warmed up to 38, which, although balmy for January in Maine, is arctic in East Texas. Lucky for me, I had borscht. I&rsquove never made borscht before now, but I have been holding on to a recipe card&ndashone of those sample recipe cards that appears in the mail on occasion to advertise a binder collection of cakes, cookies, home-style this or that, or in the case of this particular card, slow cooker soups and stews. I &lsquom not altogether certain of my reasons for saving the card. Kevin happens to despise beets in all forms, so I couldn&rsquot have kept it in hopes of making a hearty, healthy family repast. It&rsquos more likely I had been reading about superfoods&ndashbeets are&mdashand thought it would be a cheap, easy, and delicious (I do not share Kevin&rsquos convictions of the humble beet) bowl-ful of goodness. Five years later, I my instincts proved correct. After some adjustments to the original recipe, I threw this together in the slow cooker in about 15 minutes, then cooled it, and tucked it in the far recesses of the refrigerator in anticipation of lunch today. I couldn&rsquot wait still freezing from my morning antics, I heated my first bowl at 10:15. I&rsquove been hovering over and slurping from multiple steaming cups the rest of the day long. Why have I not made this sooner? The ruby broth is earthy, slightly sweet, and utterly restorative. I swear that my lingering sniffles have abated and my thoughts seem clearer. I may be able to leap tall buildings in a single bound by this evening. I planned to freeze half the soup, but no longer. I cannot wait to eat more tomorrow. Recipe Summary

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped (Optional)
  • 2 carrots, finely chopped
  • 1 green bell pepper, chopped
  • 3 beets, including greens, diced
  • 1 (16 ounce) can whole peeled tomatoes
  • ½ cup canned peeled and diced tomatoes
  • 2 potatoes, quartered
  • 1 cup shredded Swiss chard
  • 2 cups vegetable broth
  • 4 cups water
  • 2 tablespoons dried dill weed
  • salt and freshly ground black pepper to taste
  • 1 (16 ounce) package silken tofu

Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.

Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.


  • 8 cups (2 l) reduced-sodium fat-free beef broth
  • 3/4 pound (360 g) boneless lean beef, cut into cubes
  • 1 small head red cabbage, thinly sliced
  • 1 pound (480 g) beets, peeles and cubed
  • 1½ cups sliced carrots
  • 1 cup chopped yeloow onion
  • 1 tablespoon dried dill
  • 1/4 cup (60 ml) cider vinegar
  • salt and freshly ground black pepper, to taste
  • sour cream, for garnish


Step 1

In a 4-6-quart (4-6L) slow cooker, combine all ingredients, except cider vinegar, seasoning, and sour cream. Mix well.

Step 2

Cover the pot and cook on low-heat setting for 6-8 hours, adding vinegar during the last hour.

Step 3

Turn off the slow cooker and open the lid. Season the borscht with salt and black pepper and stir well.

Step 4

Ladle into soup bowls. Garnish each bowl with a dollop of sour cream Serve hot.

Recipe Summary

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 parsnips, peeled and cut into thin slices
  • 1 small celery root (about 3/4 pound), peeled and cut into 1/2-inch chunks
  • 1 turnip, peeled and cut into 1/2-inch chunks
  • 1 3/4 teaspoons salt
  • 2 cups drained diced canned beets (one 15-ounce can)
  • 1 1/2 cups drained diced canned tomatoes (one 15-ounce can)
  • 3 1/2 cups canned low-sodium beef broth or homemade stock
  • 3 cups water
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 pound kielbasa, halved lengthwise and sliced crosswise
  • 1/3 cup plus 3 tablespoons chopped fresh dill
  • 1/4 cup sour cream

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the parsnips, celery root, turnip, and 1 teaspoon of the salt. Cover and cook until the vegetables start to soften, about 5 minutes.

Add the beets, tomatoes, broth, water, the remaining 3/4 teaspoon salt, and the pepper. Bring to a boil. Add the kielbasa. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir in the 1/3 cup dill. Serve topped with the sour cream and the remaining 3 tablespoons dill.

Slow Cooker Shanghai-Style Beef Borscht

"With slow cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This Shanghai version of beef borscht soup for sure satisfies your craving for a warm comfort meal on a chilly day. If you get a chance to make it, leave a comment below and let me know what you think. I&rsquod love to hear from you."

Slow Cooker Time LOW 8 hr 30 min


  • 2 tablespoons Canola oil
  • 2 tablespoons butter
  • 1 cup all purpose flour
  • 1 medium onion, sliced
  • (1-pound) beef stew meat
  • 2 stalks celery, chopped
  • 1 cup carrots, chopped
  • 1 large russet potato, diced
  • 4 teaspoons minced garlic (about 4 medium garlic cloves)
  • 2 cups beef broth

Make a roux by melting butter with Canola oil over medium heat in a skillet. Once the butter is completely melted, decrease the heat to low, add flour stir constantly until the mixture is blended and smooth.

Add onion into the roux increase the heat back to medium. Stir until the onion is well coated and fragrant transfer the mixture to the slow cooker.

Place all other ingredient except the cabbage in the slow cooker stir well cover and cook on low for 8 hours.

Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender.

Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.

What Is Borscht?

If you&rsquore not familiar with borscht, it&rsquos a sour-tasting Eastern European soup (said to have originated in Ukraine), traditionally made from a base of red beets and broth or stock, with shredded cabbage and carrots, potatoes, onion, and a touch of lemon juice, topped with a dollop of sour cream and garnished with fresh dill weed. Sometimes red wine vinegar or apple cider vinegar is used for the sourness. Essentially, it&rsquos a Russian-style beet soup.

Slow Cooker Beef and Borscht Stew Recipe


  • 1 pound (480 g) cubed beef stew meat
  • 1 tablespoon cooking oil
  • 4 medium beets, peeled and cut into pieces
  • 2 medium potatoes, peeled and chopped
  • 2 medium tomatoes, coarsely chopped
  • 2 medium carrots, peeled and shredded
  • 1 medium yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 4 cups (1 L) beef broth
  • 6 oz (180 ml) can tomato paste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon freshly ground black ppper
  • 1 bay leaf
  • 3 cups shredded cabbage
  • sour cream


Step 1

In a large nonstick skillet, heat the cooking oil over medium-high heat. Working in batches, add cubed beef and brown on all sides. Drain off fat.

Step 2

In a 5-quart (5 L) slow cooker, combine beets, tomatoes, potatoes, carrots, onion, and garlic. Stir well, then add cooked meat.

Step 3

In a large mixing bowl, combine beef broth, tomato paste, vinegar, brown sugar, salt, dill, black pepper, and bay leaf. Mix well and add the mixture to the cooker.

Step 4

Cover the pot and cook on low-heat setting for 8-10 hours.

Step 5

Increase heat to high. Stir in shredded cabbage. Cover the slow cooker and cook for a further 30 minutes.

Step 6

Turn off the cooker and open the lid. Discard bay leaf. Ladle into soup bowls. Garnish each serving with sour cream. Serve hot.


In a skillet over medium heat, brown ground meat with onion, garlic, thyme and paprika until browned. Add to large pot or slow cooker.

Add a little broth to the pan and whisk to deglaze any brown bits. Add to pot or slow cooker.

Add remaining broth, tomato paste, Little Potatoes, cabbage, carrots, and beets.

Simmer on the stovetop for one hour or slow cook for four hours on medium.

Serve with a dollop of sour cream and fresh chopped herbs.

In a skillet over medium heat, brown ground meat with onion, garlic, thyme and paprika until browned. Add to large pot or slow cooker.

Add a little broth to the pan and whisk to deglaze any brown bits. Add to pot or slow cooker.

Add remaining broth, tomato paste, Little Potatoes, cabbage, carrots, and beets.

Simmer on the stovetop for one hour or slow cook for four hours on medium.