Vegetable Beef Borscht

Slow Cooker Vegetable Beef Borscht

  • Author: Fluffy


With Winter approaching my sons are getting into their “winter bulk” phase. This includes eating a ton of hearty foods and soups to bulk while they lift weights during the day. Borscht is the perfect meal for this because it’s a hearty soup filled with beef and potatoes.

Borscht is a traditional eastern european/northern asian meal typically made with beet roots that give it it’s distinctive red color. This variation is filled with a ton of different vegetables, potatoes, and a head of cabbage to give it a real hearty yield.




  • 1 lb beef roast, cooked and cubed
  • Half a head of cabbage, sliced thinly
  • 3 medium potatoes, diced
  • 4 carrots, sliced
  • 1 large onion, diced
  • 1 cup tomatoes, diced
  • 1 cup corn
  • 1 cup green beans
  • 1 cup diced cooked red beats during last half hour of cooking.
  • 2 cups beef broth
  • 2 cups tomato juice
  • 1/4 tsp garlic powder
  • 1/4 tsp dill seed
  • 2 tsp salt
  • 1/2 tsp pepper
  • Water
  • Sour Cream


  1. Mix together all ingredients except water and sour cream. Add water to fill slow cooker three-quarters full
  2. Cover. Cook on low 8-10 hours
  3. Top individual servings with sour cream
  4. Add 1 cup diced cooked red beats during the last hour of cooking