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It's a Slow Cooker Borscht time. Classic Ukrainian Beet Soup doesn't need a special introduction. It's vibrant, hearty, healthy and absolutely delicious! No wonder, it's on a weekly menu of every Ukrainian homemaker.
Also try my Classic Ukrainian Borscht,Cold Summer Borscht, Mom's Vegetarian Borscht and Green Borscht With Spinach.
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Crockpot Borscht
This is the recipe that I make most often in my slow cooker.
For me Borscht is quintessentially a comfort food soup. There's nothing more pleasing than returning home from a day of chores and knowing that a big pot of homemade Borscht is awaiting for you.
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And although in Ukraine we eat Borscht all year long, it's especially goes great in colder months when you just want a bowl of something warm and comforting.
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...a few tips on making Slow Cooker Borscht Recipe
- if you like Salo (Ukrainian cured pork fat) and you have the access to Ukrainian/Russian grocery stores, throw a few tablespoons of Salo mixed with garlic into the cooked Borscht. Authenticity is guaranteed;
- you can use yellow or red potato, it doesn't really matter;
- if you want less clean up, I recommend to use these Slow-Cooker liners. They're Amazon best-sellers and are super affordable.
- as I discussed in my previous Borscht post, Ukrainian Borscht tastes even better on the second day. So if you have a big family to feed, double the ingredients in my recipe to enjoy this classic Ukrainian soup for a few days in a row.
How To Serve Borscht
Borscht is traditionally served in a large bowls with a dollop of sour cream and a sprinkling of dill/parsley or both.
In Ukraine it is popular to eat Borscht with a dark rye bread, Salo, green onions or raw cloves of garlic.
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Can you freeze Borscht?
Absolutely. Ladle crockpot Borscht in a freezer-friendly zipper bags and lay flat in a freezer.Store Borscht in a freezer for up to 2-3 months.
To defrost Borscht, simply transfer it into refrigerator and let it thaw for about 24 hours. When thawed, squeeze Borscht into a saucepan and reheat until it starts to simmer.
More Comfort Food Soups
- French Onion Soup - the easiest French soup ever;
- Green Borscht - Ukrainian spinach soup;
- Butternut Squash Soup - cozy and super flavorful;
- Turkey Chili- this Chili won a cook-off. Check it out;
- Austrian Garlic Soup- creamy and so flavorful, you'll be hooked;
- French Parmesan Soup- another French soup that will fill your kitchen with warm and comforting flavors.
- Solyanka- traditional Russian meat soup that will keep you full the whole day;
- Dutch Split Pea Soup- hearty and so satisfying
- Crockpot Chili - my famous Award-Winning Chili with a few minor tweaks and made in a Slow Cooker.
Already made my Slow Cooker Borscht? Snap a photo and post it on Instagram with a hashtag #lavenderandmacarons. I'd love to see your creations.
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Recipe
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.
4.86 from 7 votes
Print Pin Rate
Course: Soup
Cuisine: Ukrainian
Prep Time: 30 minutes minutes
Cook Time: 3 hours hours 30 minutes minutes
Total Time: 4 hours hours
Servings: 6
Calories: 369kcal
Author: Iryna Bychkiv
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 to450 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
Calories: 369kcal | Carbohydrates: 70.5g | Protein: 21g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 1737mg | Potassium: 1624mg | Fiber: 15.1g | Sugar: 10.3g | Calcium: 90mg | Iron: 6.5mg
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Iryna Bychkiv
Website
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
More Vegetarian Soup Recipes
- Austrian Garlic Soup With Croutons
- Quick Vegetarian Borscht With Cauliflower
- Dill Pickle Soup (Polish Zuppa Ogórkowa)
- Ukrainian Mushroom Soup
Reader Interactions
Comments
Abe says
Do you cube the potatoes or shred them?
Reply
Iryna says
Hi Abe! The potatoes are cubed.
Reply
Liane Davenport says
This was a big hit at our Lenten soup supper. I set out to make roasted vegetable soup, thinking the giant tuber in my fridge was a rutabaga. When I realized it was the biggest beet I'd ever seen, I had to change my plans. I used red cabbage, roasted turnips instead of potatoes, tomato paste with extra water and beef Better than Bouillon concentrate. Divine!!Reply
Iryna says
Thank you for your comment Liane! I'm very happy you liked this recipe!
Reply
Ginny McMeans says
OK, this is going on the menu right away. I must admit that I've never had borscht before. I've sure heard of it and this recipe looks wonderful. Can't wait to spoon it up!Reply
Iryna says
Thanks Ginny!
Reply
Kulia says
Looks very appetizing!
Reply
Iryna says
Thank you!
Reply
