Slow Cooker Borscht Food

SLOW COOKER BORSCHT

Slow Cooker Borscht image

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

Ingredients

1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 ½ teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

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 BORSCHT

Slow Cooker Borscht image

This is a really delicious recipe that I've been making for years. Everyone who tries it wants the recipe! You have to spend a little time chopping all the veggies, but once you do, you just pop it into the slow cooker and let it go! Husband approved. :)

Provided by Foxxyladyone

Categories Easy

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb top sirloin steak (cut into 1/2-inch bits)
4 medium beets, peeled and chopped
28 ounces large can diced tomatoes (28 oz)
2 medium potatoes, peeled and chopped
1 cup baby carrots, cut into bite-sized pieces
1 onion, chopped
3 garlic cloves, minced
3 cups shredded green cabbage
2 -4 cups beef broth
6 ounces tomato paste (6 oz)
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 tablespoon dried parsley
1 teaspoon salt
1 1/2 teaspoons dried dill weed
1/2 teaspoon cracked black pepper
1 bay leaf
16 tablespoons reduced-fat sour cream, 2 tablespoons sour cream per person to serve reduced fat

Steps:

Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly.
Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
Remove the bay leaf. Ladle into a bowl and garnish with two tablespoons of sour cream.

More about "slow cooker borscht food"

I originally found this Borscht recipe in the cookbook The 163 Best Paleo Slow Cooker Recipes by Judith Finlayson, and have made it quite a few times over the years. With a few revisions made over time, this recipe is now one of my most favourite soup recipes. It’s hearty, healthy and so easy to make. And as a major bonus, everyone in my family also loves it…even our pickiest eater!
From aprettylifeinthesuburbs.com

See details

Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion ...
From eatingwell.com

See details