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.


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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 tbsp flour all-purpose
  • 1 tsp sugar
  • 1 tsp Balsamic or Apple Cider vinegar
  • 2 tbsp tomato sauce
  • 7 cups broth chicken, beef, vegetable
  • 2 tsp salt
  • 1/4 tsp pepper
  • 5 cloves garlic
  • 4 tbsp parsley chopped
  • sour cream for serving
  • 1 can Red Kidney Beans


  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)
  2. Using a paper towel peel the skin and shred the beet on a large hole grater.
  3. Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce and 6 1/2 cups of broth in a slow cooker.
  4. In a small bowl whisk together flour, the remaining 1/2 cup of broth, salt, pepper and add it in a slow cooker as well.
  5. Cover with a lid and cook on low for 7 hours or on high for 3 1/2 hours.
  6. Full instructions visit @lavenderandmacarons

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