Crockpot Vegetarian Borscht

I love anything you can cook in the crockpot. Letting dinner cook all day and fill your home with warm and delicious smells while you do whatever else you want or need to do is my favorite. This recipe is hearty and full of flavor, and it makes enough to feed a large group, or leave your family with leftovers! We had this borscht on a chilly snowy upstate New York day, and it was simply perfect. I’d like to think this was a meal my Eastern European ancestors would have eaten maybe fairly often, so it makes me feel more connected to that part of myself, too. I really encourage you to give it a try!


What you will need:

• 4 medium beets
• 2 potatoes
• 1 large onion
• 6 carrots
• 2 celery stalks
• Salt & pepper
• 2 cloves garlic
• 1 28oz can of diced tomatoes
• 4 cups vegetable stock
• 4 cups shredded cabbage
• Red wine vinegar
• Sour cream
• Fresh dill*


1. Peel and dice your carrots, dice your onion, and dice your celery stalks

2. Sautée the chopped carrots, onion and celery in a skillet with olive oil and salt and pepper over medium heat until they are soft/cooked through

3. Mince your garlic cloves and add them to your skillet mixture over medium heat for about another minute

4. While your skilled mixture is cooking, peel and dice your potatoes and beets

5. Transfer tour skillet mixture to the crockpot after it is done

6. Add your diced beets and potatoes to the crockpot

7. Pour entire can of diced tomatoes into the crockpot

8. Add your 4 cups of vegetable stock to the crockpot

9. Cover and cook on low for 6 hours, or high for 3 hours

10.  After your vegetables are done in the crockpot, add your shredded cabbage and a few shakes of red wine vinegar and let it cook again on high for another 30 minutes

11. Once your borscht is done cooking, scoop some into your bowl and top with sour cream!