Inside Scoop: Go ahead and try this Crock-Pot Traditional Russian Beet Borscht recipe. It’s filled with vegetables, delicious spices, and it’s so easy to make! It’s one of the most delicious savory soups you can make in your Crock-Pot®
You’ve definitely heard us rant and rave about our Crock-Pot® slow cookers before.
You know how much time and energy it has saved me, plus it’s allowed me to spend more time with my friends and family.
Well, I”m back with another fabulous recipe.
Since it’s Crocktober, you better believe I am sharing with you my best recipes!
Crock-Pot Traditional Russian Beet Borscht is one of my favorite recipes ever and I’m going to share it with you!
Slow-Cooked Meals are the Best
You know, sometimes cooking on the stove is something you want to do to prepare a meal, but not all of the time.
Sometimes you just want to take out the Crock-Pot® slow cooker and make something that you can just allow to cook on its own.
Today I’m teaching you how to make Russian Beet Borscht in the Crock-Pot® slow cooker.
Using very simple, yet fresh ingredients, you’ll be able to feed your family very well tonight.
So, what is borscht and how do you pronounce it?!
Borscht, pronounced borsh with a silent T, is cabbage and beet soup that is a staple of every Eastern European household.
We love anything hearty and warm, and this recipe is a staple in our home. We’ve been making our grandma’s recipe but now with a Crockpot, its so much easier!
This hearty and yummy soup is made with cabbage, beef, and many other root vegetables. Beets give this borscht a unique bright color.
Depending on how we feel we add root vegetables like parsnips. Sometimes we make a vegetarian version and use vegetable stock and substitute kidney beans for beef.
Check out our recipe below and let us know how yours comes out!
Traditional Russian Borscht Recipe
A healthy fiber-full colorful classic russian soup featuring beets and cabbage.
- 4 cups beef stock
- 2 cups water
- 1 lb beef cubed
- 2 tbsp Olive Oil
- 1 cup Onion
- 3 Beets
- 1 Cabbage medium size
- 2 Potatoes
- 2 Celery stalks
- 1 Carrot
- 1 tbsp vinegar
- 1 tbsp brown sugar
- 6 oz tomato paste
Thinly slice cabbage
Peel and grate beets
Peel and grate potatoes
Wash and coarsely chop carrot and celery
Heat oil and sear meat on each side for 3 minutes in pan on stove top
Remove meat from pan
Sautee onions and deglaze pan with a bit of stock
Set CrockPot for 3 hours and pour in the water and broth
Slowly layer in the vegetables and beef
Season with salt, pepper, and red chili flakes
Voila! Pour soup into bowl, and garnish with sour cream and parsely!
Make sure to top with sour cream and some parsley or dill. We like to rub some garlic on some toasted pumpernickel or rye bread for added flavor. Enjoy!