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Easy Slow Cooker / Crockpot Borscht

  • Prep Time: 15 minutes
  • Cook Time: -26861555 minutes
  • Total Time: 40 minute
  • Yield: 10 servings 1x


Make this Easy Slow Cooker / Crockpot Borscht for dinner tonight!  This soup is loaded with healthy vegetables. Add a dollop of sour cream and some fresh dill and you have yourself a delicious meal!




  • 1 tbsp olive oil
  • 1 large onion (finely chopped)
  • 2 celery stalks (diced)
  • 4 carrots (peeled and diced)
  • 2 cloves garlic (minced)
  • 1/2 tsp salt
  • 1/2 tsp cracked black peppercorns
  • 128 oz can chopped tomatoes with the juice
  • 5 medium beets (peeled and diced)
  • 2 medium potatoes (peeled and diced)
  • 4 cups vegetable stock (beef stock works nice too)
  • 1 tbsp red wine vinegar
  • 4 cups finely shredded cabbage


  • sour cream
  • finely chopped fresh dill


  1. In a skillet, heat the oil over medium heat.
  2. Add the chopped onions, celery and carrots, and cook, stirring often, until softened. About 5 – 7 minutes.
  3. Add the garlic, salt and peppercorns and cook for about 1 minute.
  4. Transfer the carrot/onion/celery mixture to your slow cooker.
  5. Add and stir in the tomatoes and juices, beets, potato and stock.
  6. Cover and cook on low for 6 hours, or on high for 3 hours, or until the vegetables are tender.
  7. After this time add the vinegar, and cabbage, mix well and cook on high for 20 – 30 minutes more.

Option: A Smooth or Chunky Borscht:

  1. Option #1:  Once the borscht is done cooking you can serve it as is.  The soup base will be clear and the vegetables chunky.
  2. Option #2: If you prefer a more smooth borscht you can puree the entire soup.
  3. Option #3 (my favourite):  Scoop out half of the cooked vegetables, and puree the remaining vegetables and broth.  Then add back the scoop of vegetables.