Russian Borscht Soup {slow-cooker option}
soup, dinner, lunch, slower cooker
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Serves:: 10 cups
There are 2 special ingredients in this borscht that take it over the top. Two of my favorite ingredients, used as natural flavor enhancers! Can you guess what they are?
  • 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
  1. Sauté onions in water or stock.
  2. Prepare the vegetables by cubing or grating.
  3. Add the stock, tomato sauce, vegetables, legumes, cayenne pepper, bay leaves and parsley and stir.
  4. Bring to a boil and reduce to simmer.
  5. 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.
  6. Turn off heat.
  7. Add the lemon juice and maple syrup. Add chopped fresh tomatoes if desired.
  9. 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.
Recipe by Victoria Laine | Whole-Food Nutrition at