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.
Jump to Recipe Print RecipeRecipe 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:
- 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.
- 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):
- Preheat the Oven: Preheat your oven to 190°C (375°F) and prepare a baking tray for the croutons.
- 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.
- 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:
- 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.
- 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
What Can I Use Instead of Dill in Borscht?
If dill isn’t available, you can use fresh parsley, chives, or even basil for a subtle change in flavor that complements the soup’s earthy taste.
How Can I Store Leftover Borscht?
Cool the soup to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I Make Borscht Without a Slow Cooker?
Yes! Simply simmer the ingredients in a large pot over low heat for about 2 hours, or until the beets are tender.
Is Borscht Suitable for Freezing?
Absolutely. Freeze the cooled borscht in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Can I Use Vegetable Broth Instead of Stock?
Definitely. Vegetable broth works just as well and adds depth to the soup’s flavor.
Check out More Recipes:
- Slow Cooker Hot and Sour Soup
- Sweet Potato and Carrot Soup With Cheesy Agnolotti
- Slow Cooker Easy Cream of Mushroom Soup
Slow Cooker Borscht
Course: SoupsCuisine: Eastern EuropeanDifficulty: Easy6
servings15
minutes7
hours180
kcalThis 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.
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
Directions
- Prepare the Borscht:
- 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.
- 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):
- Preheat the Oven: Preheat your oven to 190°C (375°F) and prepare a baking tray for the croutons.
- 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.
- 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:
- 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.
- 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.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories180
- % Daily Value *
- Total Fat
6g
10%
- Saturated Fat 1g 5%
- Cholesterol 0mg 0%
- Sodium 400mg 17%
- Total Carbohydrate
32g
11%
- Dietary Fiber 7g 29%
- Sugars 10g
- Protein 4g 8%
* 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.
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