Slow Cooker Borscht Recipe

By: Sharon Chen from streetsmartkitchen.com

By: Sharon Chen from streetsmartkitchen.com

"Borscht Soup Cooking and Serving Tips When slow-cooking borscht, in order to prevent the cabbage from getting mushy, add it 30 minutes before serving because it cooks faster than the other ingredients. With slow-cooked beef stew meat and onion sautéed in a roux, the borscht brings a wonderful smell to your house during cooking. Serve it with your favorite bread or just enjoy it alone. This recipe calls for beef bone broth instead of beef broth. This adds an instant boost of nutrition because unlike regular stock or broth, bone broth is rich in collagen, a protein known for supporting bone, joint, skin, and gut health. If you’re vegetarian, feel free to substitute fresh beet for the beef and vegetable stock or vegetable broth for the beef bone broth."

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Serves4 People

Preparation Time15 min

Cooking Time8 hr 30 min

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
1 medium onion, sliced
1 pound beef stew meat
2 stalks celery, chopped
1 cup carrots, chopped
1 large russet potato, diced
4 cloves garlic, minced
2 cups beef bone broth

Make a roux by melting butter with olive oil over medium heat in a skillet. Once the butter is completely melted, decrease the heat to low, add flour; stir constantly until the mixture is blended and smooth.
Add onion into the roux; increase the heat to medium-high heat. Stir until the onion is well-coated and fragrant; transfer the mixture to the slow cooker.
Place all other ingredients except the cabbage in the slow cooker. Stir well, cover, and cook on low for 8 hours.
Add cabbage, switch slow cooker to high setting. Cook for an additional 30 minutes or until the cabbage is tender.
Taste and add more salt or sugar if desired. Dish, garnish with basil and serve with your favorite bread.