Slow Cooker Borscht
Description
A delicious and comforting borscht soup recipe made in the slow cooker with chunks of beef, fresh beets, and cabbage flavored with red wine and herbs.
Ingredients
•
4 beets, peeled and chopped
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1 (28 ounce) can diced tomatoes
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2 potatoes, peeled and chopped
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1 pound beef stew meat, cut into 1/2 inch pieces
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1 onion, chopped
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1 cup baby carrots, cut into 1/2 inch pieces
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3 cloves garlic, minced
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2 cups beef broth, or more
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1 (6 ounce) can tomato paste
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6 tablespoons red wine vinegar
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3 tablespoons brown sugar
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1 tablespoon dried parsley
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1 1/2 teaspoons dried dill weed
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1 bay leaf
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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3 cups shredded green cabbage
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1 cup sour cream, as garnish
Directions
1
Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2
Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.