Before you start slicing the vegetables, preheat your oven to 450 F. Wrap beet in a foil and roast until tender when pierced with a knife, about 45 minutes, depending on a size. (See the notes)Using a paper towel peel the skin and shred the beet on a large hole grater.
Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce and 6 1/2 cups of broth in a slow cooker.
In a small bowl whisk together flour, the remaining 1/2 cup of broth, salt, pepper and add it in a slow cooker as well.
Cover with a lid and cook on low for 7 hours or on high for 3 1/2 hours.
30 minutes before Borscht is ready, stir in beens along with its liquid and shredded beet. (See the notes)
When Borscht is ready, adjust the seasoning, add garlic pushed through a garlic press and chopped parsley.
The BeetsYou can also steam the beets.Wash and cut beets in half. Place a steamer basket over a pot of boiling water and steam beets on a medium-low heat for about 15-20 minutes or until tender. Remove beets with the tongs, cool down and using a paper towel peel the skin.Sautéing the veggiesIf your Slow Cooker has a "Browning" feature, I recommend sautéing the vegetables first. Set the Slow Cooker to "Brown". Add oil, onion, carrot and celery. Whisk it for a few minutes. Then, add 1 tablespoon of flour and whisk everything for another minute. Switch the mode to "Slow Cook" and add the rest of the ingredients according to the instructions below.BeensI typically use Red Kidney Beans, however you can use Black Beans or White Beans.Before you add beets and beensMy mom also likes to slightly mash the cooked potatoes before she adds beets and beens. It gives Borscht more density.If you like your soups to be like that, take a regular potato masher and right in the slow-cooker mash the cooked vegetables 4-5 times. ---Nutritional Information Should Be Considered An Estimate---