Slow Cooker Beef Borscht Recipes

SLOW COOKER BORSCHT

Steps:

• Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
• Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
• Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

BEEF AND BEET BORSCHT

Steps:

• Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
• Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
• Serve garnished with sour cream and dill.

SLOW COOKER BEEF BORSCHT

Steps:

• Optional step: Heat a skillet and sear meat in some heated oil, until it's golden brown on the outside.
• Transfer meat (seared or not) to slow cooker. Add in onions, beets, carrots, potatoes, beef broth / stock, tomato paste, and bay leaf. Cook on low for 6 to 8 hours.
• Add cabbage and cook on high for another 20 to 30 minutes.
• Season to taste with salt and pepper. Divide into bowls and enjoy with sour cream and parsley!

RUSSIAN BORSCHT/CROCK POT STYLE

Steps:

• Layer ingredients in slow cooker in the following order:.
• cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
• Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.

SLOW COOKER BORSCHT

Steps:

• Combine the beef and all the chopped vegetables except the cabbage in your slow cooker. You're going to need a BIG oval one; if you have a smaller crock pot, you'll need to adjust the recipe accordingly.
• Combine 2 cups of the beef broth with the tomato paste, vinegar, brown sugar, parsley, salt, dill weed, pepper, and bay leaf. Mix to combine, then pour over the vegetable/beef mix.
• If the vegetable/beef mix is not completely covered by the liquid, top off with the extra beef broth until they are.
• Cover and cook on the low heat setting for 8 and 1/2 hours. You can cheat and use high heat for 4 hours if you're in a hurry, but don't expect it to be as good.
• When the 8 and 1/2 hours are up, turn your cooker onto high heat and add the shredded cabbage. Cover again and cook on high for 30 minutes to an hour depending upon how soft you like your cabbage.
• Remove the bay leaf. Ladle into a bowl and garnish with two tablespoons of sour cream.

HOT BEEF BORSCHT WITH SOUR CREAM

Steps:

• FOR STOCK:
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
• Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
• FOR BORSCHT:
• Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
• Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
• Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
• Ladle borscht into bowls. Top each with dollop of sour cream and serve.