Slow Cooker Borscht Recipe -
Slow Cooker Borscht Recipe
  • READY IN 9+ hrs

Slow Cooker Borscht

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    9 hrs

    9 hrs 30 mins


  1. 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.
  2. Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2009

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 parsley just before serving.

Most Helpful Critical Review
Jan 03, 2011

I love beets and was looking forward to this stew. It looks pretty, I guess there is a disconnect between the look and the taste. I kept wanting to taste the beets and all I tasted was the tomato paste. Next time, I will leave out the tomato paste.

Dec 03, 2009

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 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.

May 09, 2011

This borshch recipe is a real keeper; one of the best I've ever tasted and easy to make. (No, "borshch" is not a typo: that's how the folks who invented the dish - Ukrainians, Russians, and other Slavs - call it). The beet tops are edible. They can be chopped and added to the borshch at the same time as the cabbage.

Jan 24, 2011

I love Borscht and we loved this recipe! I hope those that like Borscht don't overlook this recipe. The only thing I changed was leaving out the stew meat. And only because we find it a little too heavy with meat. Other than that I didn't change a thing! Thanks for the great recipe!

Dec 09, 2009

Excellent! LOL I don't like the smell of it cooking, but the taste is out of this world. Since I am alone I have a small slow cooker, and so cut the recipe in half. I like this so much that I am cooking it again tomorrow! Thank you for sharing.

Jul 20, 2011

We had never had this before and were a little leary, but it was great. I made it exactly as the recipe asked and it turned out awesome. Thanks.

Mar 28, 2011

I omitted the beef stew, added vegatable stock and put all in my Vitamix for a yummy, creamy soup.


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  • Calories
  • 345 kcal
  • 17%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 16.2 g
  • 32%
  • Sodium
  • 897 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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