This Ukrainian Slow Cooker Borscht is so easy to make. Turn on your crockpot in the morning and return back home to a flavorful and delicious bowl of healthy goodness.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
You 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 veggies
If 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.
I typically use Red Kidney Beans, however you can use Black Beans or White Beans.
Before you add beets and beens
My 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---