Crock Pot Borscht Soup
Warm your soul with this vibrant Crock Pot Borscht Soup, a classic Eastern European dish made effortless with the slow cooker. Packed with earthy beets, hearty potatoes, tender cabbage, and aromatic dill, this recipe bursts with wholesome flavor and comforting texture. A simmering blend of vegetable broth, tangy vinegar, and a touch of sweetness helps the ingredients meld into a beautifully rich and satisfying soup. Perfect for busy days, this hands-off recipe requires just 20 minutes of prep before your crock pot takes over, slowly cooking everything to perfection in 6-8 hours. Serve it with a dollop of sour cream and a sprinkle of fresh dill for an authentic touch, paired with crusty rye bread for the ultimate cozy meal. Whether you're looking for a nourishing vegetarian dinner or a way to celebrate your love for global flavors, this Crock Pot Borscht Soup will have you coming back for more!
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Recipe Information
Ingredients
- 4 medium-sized (peeled and diced) beets
- 2 medium-sized (peeled and sliced) carrots
- 1 large (diced) yellow onion
- 3 medium-sized (peeled and diced) potatoes
- 2 cups (shredded) cabbage
- 6 cups vegetable broth
- 3 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 1 bay leaf
- 2 tablespoons (chopped, plus extra for garnish) dill
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 1 cup (for serving, optional) sour cream
Instructions
Prepare all the vegetables: peel and dice the beets and potatoes, peel and slice the carrots, dice the onion, and shred the cabbage.
In a 6-quart crock pot, add the beets, carrots, onion, potatoes, and cabbage.
Pour the vegetable broth over the vegetables to cover them completely.
Stir in the tomato paste, white vinegar, sugar, salt, black pepper, and bay leaf.
Set the crock pot to low heat and cook for 6 to 8 hours, or until the vegetables are tender and flavors have melded together.
Fifteen minutes before serving, stir in the chopped dill.
Taste the soup and adjust the seasoning with additional salt, pepper, or vinegar as desired.
Ladle the borscht into bowls and garnish with a dollop of sour cream and extra chopped dill, if using.
Serve the soup hot with crusty bread or rye bread on the side.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 6755 mg | 294% | |
| Total Carbohydrate | 314.0 g | 114% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 95.1 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 834 mg | 64% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8371 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
