Slow Cooker Borshch

On a hot and sunny Summer day, borshch can be made in a slow cooker. No need to worry about heating up your house!

  • 1 cup carrots, peeled, diced or cut into small match sticks
  • 6 – 8 medium size beets, peeled, diced or cut into small match sticks
  • 2 large potatoes, peeled and diced
  • 1 cup corn (fresh or frozen)
  • 1 cup peas ( fresh or frozen)
  • 2 cups green cabbage, shredded fine
  • 4 cups broth (beef, chicken or vegetable)
  • 1 – 28 oz. can diced tomatoes
  • 1 –  6 oz. can tomato paste
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 Tbsp. white vinegar (keeps the vegetables from turning red from the beets)
  • 3 Tbsps. dill weed, fresh, chopped fine
  • Salt and pepper, to taste.

Combine all ingredients into the slow cooker.  Set on a Low setting for approximately 8 hours.  You can cook it on High for 4 – 5 hours, but if cooked slow and low, the flavours  really blend well.   Serve hot or cold. Add a dollop of sour cream if desired.



8 thoughts on “Slow Cooker Borshch

    • Hello Lisa,
      Thank you for checking out my recipes on my blog.
      No, it is not necessary to precook the beets. When the rest of the vegetable are cooked, the beets will be as well.
      Good luck and let me know how the borscht turns out!


    • Hello Glenda,
      Absolutely! Whenever you make a huge pot of Borscht, you can freeze it. I find one of the best ways to freeze soups is to put it into heavy freezer type baggies. Once sealed, these can be stacked flat on each other. These take up less space than in round containers.
      Thank you of checking out my blog recipes.


    • Good day Jacqui.
      Yes, absolutely you can add stewing meat. Depending on the cut, you might like to flour the meat and seer it before adding it. However it will be cooked in the slow cooker. One of my very good friends adds beef ribs to her borshch. She seers the meat first and then adds them to the slow cooker.
      Thank you for checking out my blog.


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