Crock Pot Borscht Soup Recipes

SLOW COOKER BORSCHT

Steps:

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

CROCK POT BORSCHT SOUP

Steps:

• Brown steak in oil; drain.
• Place veggies in crock pot; place steak on top.
• Mix remaining ingredients except cream and sour cream, and pour over steak.
• Cook on low for 10 to 12 hours or on high for 5 to 6 hours.
• 45 minutes prior to serving, skim off fat, and add cream and sour cream to crock pot.

CROCK POT RUSSIAN BEEF BORSCHT

Steps:

• In a slow cooker, layer ingredients (except sour cream and parsley) in the order listed.
• Cover and cook on LOW 7-9 hours or until veggies are just tender.
• Add more pepper, lemon or sugar if desired.
• Top each serving with sour cream and parsley if desired.

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Steps:

• Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
• Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
• Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
• Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
• In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

RUSSIAN BORSCHT/CROCK POT STYLE

Steps:

• Layer ingredients in slow cooker in the following order:.
• cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
• Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.