Slow Cooker Vegetarian Borscht is one of those recipes that instantly makes me feel at home. The beets give it such a beautiful, rich color, and their natural sweetness pairs so well with the mellow potatoes. It’s simple, hearty, and loaded with comforting flavors that always hit the spot.

I love serving this soup with thick slices of toasted rye bread and a little sour cream on top. It’s the kind of dish you can make ahead for the week or serve fresh out of the slow cooker to impress guests. Either way, it’s always a winner.

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Recipe Ingredients

• 1 kg of beetroot (cut into 3 cm pieces)
• 1 onion (finely chopped)
• 1.5 liters of vegetable stock
• 400 g of potatoes (peeled and diced into chunks)
• 3 tbsp of finely chopped dill stems
• 1 bay leaf (fresh or dried)
• Salt and pepper to taste
• Rye croutons, fresh dill sprigs, and sour cream or crème fraîche for serving

How To Make Slow Cooker Vegetarian Borscht

1. Prepare Your Ingredients: Start by cutting the beetroot into pieces, chopping the onion, and dicing the potatoes.
2. Layer Into the Slow Cooker: Place the beetroot, onion, vegetable stock, potatoes, dill stems, and bay leaf directly into the slow cooker.
3. Season and Start Cooking: Add salt and pepper to taste, then cover and cook everything on high heat for seven hours.
4. Blend the Soup: Once the beetroot is tender, remove and discard the bay leaf. Use a blender or stick blender to purée the soup in batches until smooth.
5. Adjust the Flavor: Taste the puréed soup and adjust the seasoning with additional salt or pepper if needed.
6. Serve and Garnish: Serve the borscht hot, topped with rye croutons, fresh dill sprigs, and a dollop of sour cream or crème fraîche.

Recipe Tips

• Enhance the Flavor: Add a splash of apple cider vinegar or lemon juice to balance the sweetness of the beets and brighten the overall taste.
• Use Fresh Dill: Opt for fresh dill over dried for a more vibrant and aromatic flavor that complements the earthy beets perfectly.
• Make It Vegan: Substitute sour cream or crème fraîche with a plant-based alternative like cashew cream or vegan yogurt for a dairy-free option.
• Add More Vegetables: Include shredded cabbage, carrots, or celery to increase the nutritional value and texture variety of the soup.
• Freeze for Later: Freeze individual portions of the soup in airtight containers for up to three months for an easy, ready-to-eat meal.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Mushroom Bourguignon
• Orange-cardamom Slow Cooker Carrots
• Slow Cooker Pasta Primavera