How to make slow cooker borscht

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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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Slow Cooker Borscht
6-8
10 minutes
8 hours
8 hours, 10 minutes
1 teaspoon (5 ml) olive oil
1 lb. (450 g) flank steak, cubed
1 teaspoon (7 g) salt
1/2 teaspoon (1 g) pepper
4 beets
2 potatoes, diced
4 carrots, shredded
2 celery ribs, minced
1 leek, minced
3 cups shredded green cabbage
1/2 teaspoon (1 g) ground coriander
2 bay leaves
1 tablespoon (15 g) brown sugar
14 oz. (400 g) can diced tomatoes
3 tablespoons (45 ml) red wine vinegar
1/2 cup (120 ml) dry red wine
3 cups (720 ml) beef broth
fresh dill, chopped
sour cream
Grease the inside of the slow cooker with olive oil.
Toss steak pieces with salt and pepper and add to slow cooker.
Lay beets, potatoes, carrots, celery, leek, and cabbage on top. Sprinkle with coriander, bay leaves, and sugar. Pour in tomatoes, vinegar, wine, and beef broth.
Cook on low for 8 hours. Taste and adjust seasoning as desired. Serve topped with a generous sprinkle of dill and a dollop of sour cream.
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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.
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