Slow-cooker borscht

Be still my beeting heart.

  • 9 hrs cooking
  • Serves 6
  • Print
Borscht is a beetroot soup of Ukrainian origin that is popular in many Central and Eastern European cuisines.
Looking for more slow-cooker soup recipes?


Slow-cooked borscht
  • 60 gram butter
  • 2 brown onions (300g), chopped finely
  • 500 gram beef chuck steak, cut into large chunks
  • 1 cup (250ml) water
  • 750 gram beetroot, chopped finely
  • 2 potatoes (400g), chopped finely
  • 2 carrots (240g), chopped finely
  • 4 tomatoes (360g), chopped finely
  • 1 litre (4 cups) beef stock
  • 1/3 cup (80ml) red wine vinegar
  • 3 dried bay leaves
  • 4 cup (320g) finely shredded cabbage
  • 2 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1/2 cup (120g) sour cream


  • 1
    Melt half the butter in a large frying panover medium heat; cook onion, stirring, until soft. Transfer onion to a 4.5-litre (18-cup) slow cooker.
  • 2
    Melt remaining butter in same pan over medium-high heat; cook beef, stirring, until browned all over. Transfer beef to slow cooker. Add the water to same frying pan; bring to the boil, then add to slow cooker with beetroot, potato, carrot, tomato, stock, vinegar and bay leaves. Cook, covered, on low, 8 hours.
  • 3
    Discard bay leaves. Remove beef from soup; shred using two forks. Return beef to soup.
  • 4
    Stir cabbage into soup; cook, covered, on high, about 20 minutes or until wilted. Stir in parsley. Season to taste.
  • 5
    Serve soup topped with sour cream.


Recipe is suitable to freeze at the end of step 3. Thaw overnight in the refrigerator; reheat then continue from step 4.

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