Slow Cooker Borscht

This vegetarian borscht recipe is easy to make, thanks to the crock pot! It's full of flavor and nutritious ingredients.

Course Main Course, Side Dish, Soup

Cuisine Polish, Russian, Ukranian

Prep Time 20

Cook Time 8

Total Time 8 20

Servings people

Calories 202kcal

Add the diced onion, beets, carrots, and potato to a slow cooker (at least 4 quarts or larger).
In a large bowl, whisk together the broth, garlic, tomato paste, red wine vinegar, sugar, salt, and pepper. Pour this over the vegetables. Add the bay leaf to the pot.
Cook on high for at least 4 hours or low for 7 hours. The vegetables should be tender.
After the soup has cooked for 4 hours on high or 7 hours on low, carefully transfer 2 cups (without the bay leaf) to an upright blender. Add the ½ cup of olive oil. Blend until smooth. You will want to allow steam to escape while blending by cracking the lid slightly or removing the center plastic piece and covering the opening with a dish towel. Pour the blended soup back into the slow cooker.
Stir in the shredded cabbage and chopped dill. Cover and cook on high for 30 to 45 minutes or until the cabbage is cooked through.
Serve the soup with sour cream or yogurt and bread if desired. Enjoy!
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Store leftovers in airtight containers in the fridge for up to 5 days. Reheat in a saucepan over medium heat, stirring frequently, until warmed through.
To freeze borscht, let it cool completely. Transfer to freezer-safe containers, leaving an inch of headspace for expansion. Seal tightly and label. Store in the freezer for up to 6 months. Reheat from frozen or thawed.