This beautifully vibrant borscht is our version of the classic Ukrainian soup and gets its incredible color from fresh beets. We broil the vegetables and aromatics with tomato paste to help build a deep flavor profile and then slowly cook the vegetables and meat in beef broth for a tender and rich spoonful. While the red wine vinegar is optional, the sour cream and fresh dill garnish is a must for truly elevating the soup and balancing out the flavor.
Slow Cooked Borscht
- ½ yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large carrot, peeled and chopped
- 2 celery stalks, chopped
- 1 large parsnip, peeled and chopped
- 2 tbsp tomato paste
- 1 ¼ lbs beef stew meat
- 1 lb beets, cut into ½” cubes
- 1 large russet potato, cut into ½” cubes
- 2 cups shredded cabbage
- 6 cups beef broth
- 2 bay leaves
- 1 tbsp red wine vinegar (optional)
- ½ cup sour cream
- ¼ cup chopped fresh dill
1) Divide ½ an onion, 3 cloves garlic, 1 large carrot, 2 celery stalks, 1 large parsnip, 2 tbsp tomato paste, 1 tsp salt, and ½ tsp ground black pepper between two Suvie pans. Insert the pans into Suvie and broil 15 minutes, until browned and fragrant.
2) Season 1 ¼ lb beef stew meat with ½ tsp kosher salt and ½ tsp ground black pepper. Add 1 tbsp oil and meat to a skillet or dutch oven and brown the meat, about 2 minutes per side. Divide the browned meat between the two Suvie pans.
3) Divide 1 lb beets, 1 potato, 2 cups cabbage, 6 cups beef stock, and 2 bay leaves between the two pans and place pans in the Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High for 7 hours
4) Remove pans from Suvie, remove bay leaves, and stir in 1 tbsp red wine vinegar if desired. Season to taste with salt and pepper. Divide borscht between plates and top with ½ cup sour cream and ¼ cup fresh dill.
Nutritional Information per serving (12 servings per recipe): Calories 226, Total Fat 12g, Total Carbohydrates 13g, Total Sodium 542mg, Total Protein 17g