Slow Cooker Borscht for 2-4.
December 6, 2015
Quite alright for your 2qt slow cooker, and serves 2-4 for about $2.
1 large beet (yielding approximately 1 1/2 cups), peeled and chopped into 1/2" cubes or shredded
1 small onion (yielding approximately 3/4 cups), chopped
2 potatoes (yielding approximately 1 1/2 cups), chopped
1 cup cabbage, shredded
2 tbsp fresh dill
1 1/2 cups water + pinch of salt or vegetable broth
Place all ingredients in your slow cooker on high for 4 1/2 hours, or, on low for 8 1/2 hours. Taste test to ensure the beets are soft yet a little firm, and no longer crunchy.
Season as needed, I added a bit of salt and pepper at the end.
Optional: Place 1/3 to half of the solid ingredients in a blender with a small scoop of the brother. Blend. For a bisque, blend all until smooth.
Optional: top with a variety of garnishes such as dairy free sour cream, cashew cream, lemon juice, vineagar, more fresh dill, etc! Pictured is Tofutti Better than Sour Cream and fresh dill.
Labels: adaptable, adaptable vegan recipes, easy vegan recipe, meat free borscht, quick vegan recipe, soup recipe, vegan, vegan borscht, vegan soup, vegan soups