Russian Borscht Crock Pot Style
Warm, hearty, and brimming with vibrant flavors, this Russian Borscht Crock Pot Style recipe is the ultimate comfort food for cozy nights. Packed with tender beets, carrots, potatoes, and cabbage, this slow-cooked classic delivers a rich depth of flavor enhanced by beef broth, crushed tomatoes, and a hint of apple cider vinegar for a tangy kick. Easy to prepare with minimal effort, this recipe transforms simple ingredients into a luxurious, ruby-red soup, perfect for feeding a crowd. Garnish with fresh dill and a dollop of sour cream for the traditional touch, and serve it alongside crusty or rye bread for a satisfying, nutritious meal. Whether you're a fan of Eastern European cuisine or new to borscht, this crock pot version brings a classic dish to your table with modern convenience.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 2 medium-sized carrots
- 3 medium-sized potatoes
- 0.5 head white cabbage
- 1 medium-sized yellow onion
- 2 cloves garlic
- 1 14-ounce can crushed tomatoes
- 6 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 2 tablespoons, chopped fresh dill
- 2 pieces bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- for garnish (optional) sour cream
Instructions
Peel and grate the beets using a box grater. Set aside.
Peel and julienne the carrots. Set aside.
Cut the potatoes into small cubes. Set aside.
Shred the cabbage finely using a knife or mandoline slicer. Set aside.
Chop the onion into small pieces. Mince the garlic. Set aside.
In the crock pot, combine the grated beets, carrots, diced potatoes, shredded cabbage, chopped onion, and minced garlic.
Add the can of crushed tomatoes and pour in the beef broth.
Stir in the apple cider vinegar, sugar, salt, black pepper, and bay leaves.
Cover and set the crock pot to low. Cook for 8 hours, or until the vegetables are tender and flavors are well developed.
Once cooked, remove the bay leaves, stir in the chopped fresh dill, and adjust seasoning if needed.
Ladle the borscht into bowls and garnish with a dollop of sour cream, if desired.
Serve warm with crusty bread or rye bread on the side.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 8605 mg | 374% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 73.1 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4076 mg | 87% | |
*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.
