Since my childhood in northern Illinois where winter lasts half the year, I am a devoted lover of soups and stews. There is simply nothing more warming or cozy to eat on a cold night. Soups are both convenient and comforting. They tend to yield generous amounts and reheat well. Borscht is one of my favorites, combining tender steak, earthy vegetables, a touch of acidity, and an indulgent dollop of sour cream. I never get sick of it.
My borscht is chunky and earthy, and includes coriander and bay leaves which balance the natural sweetness of the vegetables. I love the richness added by the wine, but if you’d prefer you can replace it with another 1/2 cup of beef broth. This soup is delicious both hot and chilled.
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Pro Tip: If you prefer a smooth consistency, simply add the steak to the slow cooker whole and remove after cooking time. Puree the rest of the soup in a blender and shred the meat with 2 forks. Serve pureed soup topped with shredded meat, sour cream, and dill.