Slow Cooker Borscht with Cabbage and Potatoes

Slow Cooker Borscht with Cabbage and Potatoes

Serves 6
This borscht will make you fall in love with beets all over again, and using your slow cooker makes it deliciously easy. Skip the sour cream for a dairy-free version, if you like.
Ingredients: 
  • 8 red beets, peeled and halved
  • 2 Russet potatoes (about 3/4 pound total), peeled and halved
  • 1 large yellow onion, quartered
  • 4 cups low-sodium vegetable broth
  • 1 tablespoon tomato paste
  • 3 cups very finely shredded green cabbage
  • 1/4 cup chopped fresh dill
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon fine sea salt
  • 3 hard-cooked eggs, thinly sliced lengthwise or quartered
  • 1/4 cup sour cream, divided
  • Lemon wedges
You must be signed in to use shopping lists. Sign in or create account
Cancel
Method: 
Combine beets, potatoes, onions, broth and tomato paste into a slow cooker and cook on high heat for 4 hours or low heat for 8 hours, or until vegetables are very soft. Working in batches, carefully transfer vegetables to blender and purée until smooth; return to the slow cooker. Add cabbage, stir well and cook on high for 45 minutes. Add dill, vinegar, lemon juice and salt. Ladle soup into bowls and top with eggs and sour cream and serve with lemon wedges.
Nutritional Info: 
Per Serving: 190 calories (40 from fat), 4.5g total fat, 2g saturated fat, 90mg cholesterol, 320mg sodium, 30g carbohydrates, (5 g dietary fiber, 11g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion