Workday Borscht Vegetarian Crock Pot
Effortlessly bring comfort food to your busy weekday with this hearty, flavor-packed Workday Borscht Vegetarian Crock Pot recipe. Bursting with the natural sweetness of beets, vibrant carrots, and hearty potatoes, this traditional Eastern European soup is made modern with the convenience of a slow cooker, allowing you to enjoy rich, slow-simmered flavors without the hassle. Tender green cabbage, aromatic garlic, and a hint of dill create a perfectly balanced dish, while a splash of lemon juice adds just the right amount of brightness. Whether served with a dollop of creamy Greek yogurt or a vegan sour cream alternative, this plant-based borscht is as satisfying as it is nourishing. With minimal prep and set-it-and-forget-it cooking, this recipe is ideal for busy schedules—and even better as leftovers!
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Recipe Information
Ingredients
- 4 medium beets, peeled and diced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 medium white onion, diced
- 2 cups green cabbage, shredded
- 6 cups vegetable broth
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons dill, chopped (fresh or dried)
- 2 pieces bay leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plain Greek yogurt or vegan sour cream (optional, for serving)
Instructions
Start by prepping your vegetables: peel and dice the beets, carrots, and potatoes; dice the onion; and shred the green cabbage.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
Transfer the sautéed onion and garlic into the crock pot.
Add the diced beets, carrots, potatoes, shredded cabbage, vegetable broth, and bay leaves into the crock pot.
Stir in the tomato paste, dill, salt, and black pepper. Mix well to combine all ingredients.
Set the crock pot to low and cook for 8 hours (or high for 4-5 hours) until the vegetables are tender and flavors are well developed.
Once the borscht is cooked, remove the bay leaves and stir in the lemon juice for a bright, tangy finish.
Serve warm with a dollop of plain Greek yogurt or vegan sour cream if desired. Garnish with extra dill for added freshness.
Nutrition Facts
Calories |
1889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 6570 mg | 286% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 107.5 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 9496 mg | 202% | |
*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.
