Crock Pot Russian Beef Borscht
Warm up your soul with this hearty Crock Pot Russian Beef Borscht, a comforting, slow-cooked symphony of tender beef, earthy beets, and vibrant vegetables. This classic Eastern European soup is made even easier thanks to the convenience of a crock pot, allowing flavors to meld beautifully over eight hours of gentle simmering. The dish combines shredded green cabbage, russet potatoes, carrots, and a rich tomato and beef broth base, perfectly seasoned with garlic, bay leaves, and a hint of vinegar for a tangy touch. Finished with a generous dollop of sour cream and a sprinkle of fresh dill, this savory, slightly sweet, and visually stunning bowl of borscht makes for a satisfying meal perfect for cozy family dinners. Great for meal prep, this recipe is a must-try for lovers of nutrient-packed, slow-cooked dishes!
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat
- 3 medium beets
- 2 medium carrots
- 2 medium russet potatoes
- 2 cups green cabbage
- 1 medium onion
- 3 garlic cloves
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 bay leaves
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup sour cream
- 2 tablespoons fresh dill (for garnish)
Instructions
Peel and dice the beets, carrots, and potatoes into bite-sized cubes.
Finely shred the green cabbage and set aside.
Chop the onion and mince the garlic cloves.
In a skillet over medium-high heat, brown the beef stew meat on all sides. This step enhances the flavor but is optional.
Transfer the browned beef into the crock pot.
Add the diced beets, carrots, potatoes, shredded cabbage, chopped onion, and minced garlic to the crock pot.
Stir in the tomato paste to evenly coat the vegetables and beef.
Pour the beef broth into the crock pot, ensuring the ingredients are fully submerged.
Add bay leaves, white vinegar, sugar, salt, and ground black pepper to the broth. Stir to combine.
Cover the crock pot with its lid and set it to low heat. Cook for 8 hours, stirring occasionally if possible.
After 8 hours, check the tenderness of the beef and vegetables; they should be soft and fully cooked.
Remove and discard the bay leaves.
Serve the borscht hot, topped with a dollop of sour cream and a sprinkle of fresh chopped dill for garnish.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 10756 mg | 468% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 54.3 g | ||
| Protein | 223.7 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 7271 mg | 155% | |
*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.
