Crock Pot Beet and Vegetable Borshch Recipe

Name: Crock Pot Beet and Vegetable Borshch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 large onion, chopped; 1 large carrot, chopped; 2 stalks celery, chopped; 1 bay leaf; 1 pinch caraway seed; 4 beets (with leaves); 2 large red potatoes; 4 cups beef stock or 4 cups chicken stock or 4 cups vegetable stock; 1 (19 ounce) can tomatoes, chopped (19 oz./540 mL); 4 teaspoons white vinegar; 1 pinch salt; 1 pinch pepper; ¼ cup light sour cream; 2 tablespoons chopped fresh dill

Servings: persons

1 tablespoon vegetable oil
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 bay leaf
1 pinch caraway seed
4 beets (with leaves)
2 large red potatoes
4 cups beef stock or 4 cups chicken stock or 4 cups vegetable stock
1 (19 ounce) can tomatoes, chopped (19 oz./540 mL)
4 teaspoons white vinegar
1 pinch salt
1 pinch pepper
¼ cup light sour cream
2 tablespoons chopped fresh dill

1
In a large heavy saucepan or Dutch oven, heat oil over medium heat; fry onion, carrot, celery, bay leaf and caraway seeds, stirring often, until onion is softened, about 10 minutes.
2
Scrape into slow-cooker.
3
Meanwhile, trim stalks from beets.
4
Coarsely chop enough of the most tender leaves to make 2 cups; set aside.
5
Peel and cube beets.
6
Peel potatoes, if desired; cut into cubes.
7
Add beets, potatoes, stock and tomatoes to slow cooker.
8
Cover and cook on low for 6 hours or until vegetables are tender.
9
Stir in reserved beet greens, vinegar, salt and pepper.
10
Cover and cook on high for 15 minutes or until greens are wilted.
11
Discard bay leaf.
12
Garnish each bowlful with sour cream; sprinkle with dill.
13
Canadian Living.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 large onion, chopped, 1 large carrot, chopped, 2 stalks celery, chopped, and more.

Yes, Crock Pot Beet and Vegetable Borshch falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Beet and Vegetable Borshch

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