“The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.” - by DAVISAM1
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
- Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
- Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.
Nutrition
Amount Per Serving (8 total)
- Calories
- 345 cal
- 17%
- Fat
- 17.5 g
- 27%
- Carbs
- 33.2 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (30)
Rate This Recipe
"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 ..." See moreparsley just before serving."
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..." See more 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."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
