The best thing about this borscht recipe (other than its delicious flavor) is that you can cook it all day long in the slow cooker and it will be waiting for you when you come home at night. This is one of my family’s ultimate winter comfort foods.
Preparation Details
Prep Time: 30 mins
Cook Time: 4 hrs 30 mins
Total Time: 5 hrs
Servings: 8
Ingredients
- 4 beets, peeled and chopped
- 1 (28 ounce) can diced tomatoes
- 2 potatoes, peeled and chopped
- 1 pound beef stew meat, cut into ½-inch pieces
- 1 onion, chopped
- 1 cup baby carrots, cut into ½-inch pieces
- 3 cloves garlic, minced
- 2 cups beef broth, or more
- 1 (6 ounce) can tomato paste
- 6 tablespoons red wine vinegar
- 3 tablespoons brown sugar
- 1 tablespoon dried parsley
- 1 ½ teaspoons dried dill weed
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups shredded green cabbage
- 1 cup sour cream, as garnish
Steps
- 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.
- 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.
