Crock Pot Borscht Soup Recipes
SLOW COOKER BORSCHT
The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.
Provided by DAVISAM1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 9h30m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g
SLOW COOKER BEEF BORSCHT
Borscht - an Eastern European / Russian soup - is probably my favorite soup. I love the beautiful color and depth added by beets; even if you don't love beets, you will love the sweet-savoriness of this soup, I promise!Smarts: We don't offer non-slow cooker steps for this recipe because we think using a slow cooker is the best way to make this beef soft and tender.
Provided by CookSmarts
Time 6h45m
Yield 4
Number Of Ingredients 11
Steps:
- Optional step: Heat a skillet and sear meat in some heated oil, until it's golden brown on the outside.
- Transfer meat (seared or not) to slow cooker. Add in onions, beets, carrots, potatoes, beef broth / stock, tomato paste, and bay leaf. Cook on low for 6 to 8 hours.
- Add cabbage and cook on high for another 20 to 30 minutes.
- Season to taste with salt and pepper. Divide into bowls and enjoy with sour cream and parsley!
Nutrition Facts : Calories 338, Carbohydrate 36g, Cholesterol 78mg, Fat 7g, Fiber 7g, Protein 36g, SaturatedFat 3g, Sodium 1965mg, Sugar 16g, TransFat < 1g
CROCK POT BORSCHT SOUP
Make and share this Crock Pot Borscht Soup recipe from Food.com.
Provided by viking
Categories Vegetable
Time 5h40m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 209.9, Fat 8, SaturatedFat 3.7, Cholesterol 44, Sodium 827.6, Carbohydrate 19.2, Fiber 2.8, Sugar 7.9, Protein 16
WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)
From the Whole Foods website. We really like this recipe. The original recipe says to serve with hard boiled eggs and warm "take-n-bake" bread.
Provided by VegSocialWorker
Categories Vegetable
Time 9h20m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 98.9, Fat 0.2, SaturatedFat 0.1, Sodium 48.7, Carbohydrate 22.5, Fiber 4, Sugar 4.5, Protein 3
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