Prep Time30 minsCook Time12 hrsTotal Time12 hrs 30 mins
Ingredients
Sear
500 g Beef Shank(kližka)
...add veggies
4 Beets(diced)
2 Potatoes(diced)
2 Tomatoes (or one can)
2 Carrots (diced)
1 Onion (diced)
3 Garlic Cloves (minced)
...add liquids
1 l Beef Broth
180 g Tomato Paste (or liquid from caned tomato)
2 tbsp Red Wine Vinegar
...add spices
1 tbsp Brown Sugar
1 tsp Salt
½ tsp Dill (dry, more if fresh)
¼ tsp Black Pepper
1 Bay Leaf
Finish
300 g Shredded Cabbage
Sour Cream
Fresh Dill
Borscht is a soup that is traditionally associated with Eastern European cuisine, particularly the cuisines of Ukraine, Russia, and Poland. The origins of borscht are somewhat unclear, but it is thought to have originated in the region of Eastern Europe that is now Ukraine.
The earliest recorded mention of borscht dates back to the mid-16th century in Ukraine. The soup was made with beetroot, which was a popular ingredient in Ukrainian cuisine at the time. The name "borscht" comes from the Ukrainian word "borshch," which means "sour."
Directions
1
- With slow cooker set on Sear add cubed beef and brown well on all sides.
- Add all diced veggies. Mix and then add all liquid ingredients.
- Lastly add all spice ingredients.
2
Slow cooking method
Slow cook on LOW for 8-10 hours.
Finalize
3
- Increase heat to high. Stir in shredded cabbage.
- Cover the slow cooker and cook for a further 30 minutes.
- Turn off the cooker and open the lid. Discard bay leaf. Ladle into soup bowls.
- Garnish each serving with sour cream and dill. Serve hot.
Ingredients
Sear
500 g Beef Shank(kližka)
...add veggies
4 Beets(diced)
2 Potatoes(diced)
2 Tomatoes (or one can)
2 Carrots (diced)
1 Onion (diced)
3 Garlic Cloves (minced)
...add liquids
1 l Beef Broth
180 g Tomato Paste (or liquid from caned tomato)
2 tbsp Red Wine Vinegar
...add spices
1 tbsp Brown Sugar
1 tsp Salt
½ tsp Dill (dry, more if fresh)
¼ tsp Black Pepper
1 Bay Leaf
Finish
300 g Shredded Cabbage
Sour Cream
Fresh Dill
Directions
1
- With slow cooker set on Sear add cubed beef and brown well on all sides.
- Add all diced veggies. Mix and then add all liquid ingredients.
- Lastly add all spice ingredients.
2
Slow cooking method
Slow cook on LOW for 8-10 hours.
Finalize
3
- Increase heat to high. Stir in shredded cabbage.
- Cover the slow cooker and cook for a further 30 minutes.
- Turn off the cooker and open the lid. Discard bay leaf. Ladle into soup bowls.
- Garnish each serving with sour cream and dill. Serve hot.