slow cooker borscht

I originally posted this recipe as a beef based soup. Behold! The veganized version!

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servings: 10

  • 4 medium beets
  • 1 (28oz) can of chopped tomatoes
  • 2 potatoes, diced
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 cups veggie broth
  • 1 (6oz) can tomato paste
  • 6 Tablespoons white vinegar
  • 3 Tablespoons brown sugar
  • 1 1/2 teaspoons dill
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon pepper

Cook the beets:

(This is a messy job and be careful because beet juice does stain.) Place the beets into a pot of boiling water for about 40 minutes, or until you can prod them with a fork, then dunk them immediately into frigid cold water. The skins should slip off easily. Once the beet skins are off and the beets are cool enough to hold, shred them into a slow cooker basin.

Add the remaining ingredients to the slow cooker and turn to low. Cook for 6-8 hours. This is absolutely gorgeous! This is a rather chunky borscht, almost like stew, so if you prefer thinner borscht, add more broth.

To serve: I sprinkled more fresh dill on top and you could always add a splash of ‘milk’ for a creamy finish.

This entry was published on March 11, 2013 at 11:13 am. It’s filed under Recipes, Soups and Salads, Stews, Vegan?! and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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