Slow Cooker Borscht

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

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4 medium size beets, peeled, diced or cut into match sticks

1 large onion, diced

3-4 stalks celery, chopped

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1 cup carrots, diced or cut into small match sticks

2 large potatoes, diced

1 cup corn

1 cup peas

2 cups green cabbage, shredded fine

4 cups broth (beef, chicken or vegetable)

1 – 28 oz. can diced tomatoes

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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, chopped fine

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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 3 – 4 hours, but if cooked slow and low, the flavours  really blend well.  Serve hot or cold. Add a dollop of sour cream if desired.

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5 Comments

5 thoughts on “Slow Cooker Borscht

    • 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!
      Petrosha

      Like

    • 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.
      Petrosha

      Like

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