Borscht is one of those foods from my childhood that I didn’t eat then, and now crave as an adult. My Romanian grandmother and mother made this recipe often in the house growing up, and as with many things in my childhood I just didn’t know what a good thing I had right there in front of me! My mother’s recipe is the authentic borscht. I, myself, have figured out a way to make it that captures the flavor of the dish without a lot of effort. When I told my mom I used coleslaw instead of shredding cabbage, and made it in the slow cooker instead of simmering on the stove, I thought she might disown me. Then I realized that if she hadn’t done that yet, a Slow Cooker Borscht recipe probably wouldn’t be the tipping point. Enjoy!
- 10 cups boiling water
- 2 cups chopped beets (about 4 beets, peeled and chopped)
- 2-3 potatoes, cubed
- 1 cup diced carrots
- 1 white onion, diced
- 1 can stewed tomatoes
- 2 cups coleslaw mix
- salt and pepper to taste
- Boil 10 cups of water and pour into slow cooker (if you don't have time, just pour cold water in, it has all day to cook!)
- Add the remaining ingredients, cover and cook for 8-10 hours on low or 5-6 hours on high.
- Serve with sour cream if desired (I desire sour cream!!)
When peeling the beets, I use a vegetable peeler and latex gloves. Or, have nice beet stained hands for a few days like my mother and grandmother did! 😉