Servings: 8
4, peeled and chopped
Beef stew meat
1 lb, cut into 1/2 inch pieces
Diced tomatoes 
1 (28 oz) can
2, peeled and chopped
Baby carrots 
1 cup, cut into 1/2 inch pieces
1, chopped
3 cloves, minced
Ground black pepper 
1/2 tsp
Green cabbage 
3 cups, shredded
Sour cream 
1 cup
Beef broth 
2 cups
Tomato paste 
1 (6 oz) can
Red wine vinegar 
6 tbsps
Brown sugar 
3 tbsps
Dried dill weed 
1 1/2 tsps
Dried parsley 
1 tbsp
Bay leaf 
1 tsp
Comforting Slow Cooker Borscht
30 m
9 h 0 m
Ready in:
9 h 30 m
  1. Place beef, chopped beets, carrots, onion, tomatoes, potatoes, and minced garlic in a slow cooker. In a bowl, whisk together broth, tomato paste, parsley, bay leaf, red wine vinegar, sugar, dill, salt, and pepper. Pour over the meat and vegetables. Add more broth if needed to cover the meat and veggies. 
  2. Covered, cook on LOW for 8 hours 30 minutes.
  3. Then, set to HIGH. Stir in cabbage. Covered, cook for 30 minutes. Discard bay leaf. Serve with a dollop of sour cream. Enjoy your Slow Cooker Borscht!