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Slow Cooker Borscht Stew


Slow Cooker Borscht Stew
  • Gluten Free!
Serves: 8Ready In: 8-10 hours in the slow cooker

Why We Like It


Borscht is a soup or stew that originated from Ukrainian cuisine.  It is very popular in Eastern and Central Europe and typically beets are the main ingredient, along with potatoes and cabbage.  You heard right...beets!  We think you will be pleasantly surprised how amazingly delicious this is!  And, the slow cooker does the work for you -- all you have to do is add the cabbage for the last 30 minutes and dinner is done!

Prepare the Slow Cooker:

  • 1 lb beef stew meat (cubed)
  • 3 beets (ends trimmed and cut into bite size pieces, but no need to peel)
  • 2 cups baby red potatoes (cut into bite size pieces, no need to peel)
  • 1 yellow onion (chopped)
  • 2 large carrots (chopped, about 2 cups)
  • 1 (28 oz) can diced tomatoes (low sodium)
  • 1 (6 oz) can tomato paste (no salt added)
  • 2 cups beef broth (low sodium)
  • 1 tsp garlic powder
  • 6 Tbsp red wine vinegar
  • 3 Tbsp pure maple syrup
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 to 1 tsp sea salt
  • 1 tsp black pepper

Add to a slow cooker and cook on low for 8-10 hours.

Add at the end:

  • 3 cups green cabbage (shredded)

Add to the slow cooker and stir to combine.  Continue to cook on low for 30 more minutes.

Serve and Enjoy!

  • 1/2 cup nonfat plain yogurt (or plain Greek yogurt, OPTIONAL)

Serve topped with a tablespoon of yogurt if desired.

Nutrition Information for one serving


  • Calories: 260
  • Fat: 4.5 g
  • Saturated Fat: 1.7 g
  • Total Carbohydrate: 34 g
  • Cholesterol: 49 mg
  • Fiber: 5.5 g
  • Sugars: 21 g
  • Protein: 24 g
  • Sodium: 390 mg
(Recipe adapted from mypaleocrockpot.blogspot.com)
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