
Russian Borscht Soup {slow-cooker option}
There are 2 special ingredients in this borscht that give it a special element of flavor. Hint: two of my favorite ingredients! Can you guess what they are?
Don’t throw away the leafy beet tops! Russian Borscht Soup can be refrigerated for several days. CAN BE FROZEN.

- 2-4 Tbsp water
- 2 large onions, chopped
- 2 cups beets, peeled, cubed or grated
- 1 cup carrots, sliced in halves or grated
- 2 cups potatoes, unpeeled, cubed or grated
- 4 cups green cabbage, sliced or grated
- 10 cups veggie stock (or 2 Tbsp veggie salt, like Herbamare + 10 cups water)
- 1-14 oz can tomato sauce
- 1-19 oz (540 mL) can white kidney beans, or other favorite legumes
- 1⁄4 tsp cayenne pepper
- 2 bay leaves
- 1 bunch beet greens (opt)
- 1⁄2 cup parsley, chopped (opt)
- ¼ cup lemon juice
- 1 Tbsp maple syrup
- 1 cup fresh, chopped tomato (opt)
- 1 recipe of [b]LEMON AVOCADO CREME
- Sauté onions in water or stock.
- Prepare the vegetables by cubing or grating.
- Add the stock, tomato sauce, vegetables, legumes, cayenne pepper, bay leaves and parsley and stir.
- Bring to a boil and reduce to simmer.
- Simmer until veggies are softened but still firm when pierced with a fork, anywhere between 3 minutes if grated, to 12 minutes if cubed. Add beet greens last, typically they take about 5 minutes to wilt.
- Turn off heat.
- Add the lemon juice and maple syrup. Add chopped fresh tomatoes if desired.
- Serve withLEMON AVOCADO CREME
- SLOW COOKER OPTION - Sauté onions, as #1 (above). Add #2+#3 (above) into slow cooker on low - for 6-7 hours or high for 2-3 hours. Add the lemon juice and maple syrup. Add chopped fresh tomato if desired.