This earthy and vibrant Slow Cooker Borscht combines beets, potatoes, onion, fresh dill, and vegetable stock. This warming borscht makes a satisfying dinner that takes around 7 hours to prepare and serves 6 people.

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Recipe Ingredients

• 1 kg (2 lb 4 oz) of beetroot, peeled and cut into 1¼-inch pieces
• 1 brown onion, finely chopped
• 1.5 liters (6 cups) of good-quality vegetable stock
• 400 g (14 oz) of potatoes, peeled and coarsely chopped
• 3 tbsp of finely chopped dill stems
• 1 bay leaf, fresh or dried
• Sea salt and freshly ground black pepper, to taste
• Dill sprigs and sour cream or crème fraîche, for serving

Rye Croutons:

• 6 slices of rye bread
• 2 tbsp of olive oil
• Sea salt, to taste

How To Make Slow Cooker Borscht

Prepare the Borscht:

1. Combine Ingredients: Place the beetroot, onion, vegetable stock, potatoes, dill stems, and bay leaf into the slow cooker. Season with salt and pepper, ensuring the ingredients are evenly covered with seasoning.
2. Slow Cook: Set the slow cooker to high and cook for 7 hours, or until the beetroot is tender when pierced with a fork.

Prepare the Rye Croutons (30 minutes before serving):

1. Preheat the Oven: Preheat your oven to 190°C (375°F) and prepare a baking tray for the croutons.
2. Cube the Bread: Cut the rye bread into ½- to ¾-inch cubes, leaving the crusts on for extra crunch. Place the cubes in a large mixing bowl.
3. Season and Bake: Drizzle the bread cubes with olive oil and sprinkle with sea salt. Toss until the cubes are evenly coated. Arrange the cubes in a single layer on the baking tray and bake for 15 minutes, turning every 5 minutes until crisp.

Blend and Serve:

1. Blend the Soup: Remove the bay leaf and purée the soup in batches using a stick blender, food processor, or blender until smooth. Adjust seasoning as needed for taste.
2. Serve: Ladle the hot borscht into bowls and top with a dollop of sour cream or crème fraîche. Garnish with fresh dill sprigs and add a handful of rye croutons for a delicious, crunchy finish.

Recipe Tips

• Add Vinegar for Extra Depth: For a richer flavor, try adding 1 tbsp of apple cider vinegar to your borscht. It enhances the earthy sweetness of the beetroot, creating a more balanced taste.
• Experiment with Fresh Herbs: Swap dill with fresh parsley or chives for a new flavor twist. These herbs add a unique taste, creating a delicious variation that complements the hearty flavors of the borscht.
• Boost Creaminess with Greek Yogurt: If you prefer a creamier texture, replace sour cream with Greek yogurt. It adds a tangy, thick richness and cuts the earthiness of the beets perfectly, enhancing each spoonful.
• Try Red Cabbage for More Color: Add shredded red cabbage to the slow cooker with the beets for extra color and texture. Red cabbage adds a delightful crunch and intensifies the vibrant color of the soup.

Recipe FAQs and Variations

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• Slow Cooker Hot and Sour Soup
• Sweet Potato and Carrot Soup With Cheesy Agnolotti
• Slow Cooker Easy Cream of Mushroom Soup