Slow-Cooker Borscht

Slow-Cooker Borscht

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From: Everyday Slow Cooker

Borscht is an Eastern European soup that typically features beets as a prominent ingredient, thus the resulting dish has a purple-red color. Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons canola oil
  • 1 (1½ pound) beef brisket, trimmed and cut in half
  • 2 cups chopped yellow onions (from 2 onions)
  • 2 tablespoons chopped fresh thyme
  • 8 garlic cloves, chopped (about 2½ tablespoons)
  • 1 tablespoon caraway seeds
  • ½ teaspoon crushed red pepper
  • 1 tablespoon unsalted tomato paste
  • 6 cups unsalted beef stock
  • 2 pounds beet, peeled and cubed
  • 1 pound parsnips, peeled and cubed
  • 1 cup rye berries
  • 2 teaspoons kosher salt
  • 4 cups very thinly sliced red cabbage (from 1 [32-ounce] cabbage head)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon black pepper
  • ½ cup reduced-fat sour cream
  • ¼ cup fresh dill fronds


  • Prep

  • Ready In

  1. Heat the oil in a large skillet over medium-high. Add the brisket pieces, and cook, turning to brown on all sides, about 8 minutes. Place the brisket pieces in a 4- to 6-quart slow cooker. Add the onions, thyme, and garlic to the skillet, and cook, stirring often and scraping to loosen the browned bits from the bottom of the skillet, about 4 minutes. Add the caraway seeds and crushed red pepper; cook 30 seconds. Add the tomato paste and 2 cups of the stock to the skillet; stir to combine, and bring to a boil. Add the onion mixture to the slow cooker. Stir the beets, parsnips, rye berries, salt, and remaining 4 cups stock into the slow cooker. Cover and cook on LOW until the brisket is tender, 7 hours and 30 minutes.
  2. Remove the brisket pieces, and set aside. Add the cabbage and red wine vinegar to the slow cooker; increase the heat to HIGH, and cook, uncovered, just until the cabbage is wilted, about 15 to 20 minutes.
  3. Meanwhile, shred the brisket using 2 forks. Add the shredded brisket and black pepper to the slow cooker, and stir to combine. Ladle the soup into bowls. Top evenly with the sour cream and dill.
  • Multicooker Directions: In Step 1, place the browned brisket pieces in the inner pot of a 6-quart multicooker. Continue with Step 1, adding the cooked onion mixture to the pot; stir in the beets, parsnips, rye berries, salt, and remaining 4 cups stock. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the brisket is very tender, about 8 hours. Turn off the cooker. In Step 2, remove the brisket pieces; set aside. Add the cabbage and vinegar to the pot. With the lid off, press SAUTÉ [Normal]; cook, uncovered, just until the cabbage is wilted, stirring occasionally. Meanwhile, complete Step 3.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 257 calories; 7 g fat(2 g sat); 8 g fiber; 32 g carbohydrates; 19 g protein; 10 g sugars; 0 g added sugars; 514 mg sodium;
  • Carbohydrate Servings: 2

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