Best 4 Workday Borscht Vegetarian Crock Pot Recipes

**Borscht: A Vibrant and Flavorful Vegetarian Delight**

Borscht, a traditional Eastern European soup, is a vibrant and flavorful dish that has captured the hearts of vegetarians and meat-eaters alike. With its rich red color, tangy flavor, and hearty ingredients, borscht is a culinary masterpiece that warms the soul and nourishes the body. This article presents a collection of delectable vegetarian borscht recipes, each offering a unique twist on this classic soup. From the classic Ukrainian borscht to the modern-day slow cooker version, these recipes cater to various dietary preferences and cooking styles. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you in creating a satisfying and flavorful vegetarian borscht that will become a staple in your culinary repertoire. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to savor the vibrant flavors of vegetarian borscht.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER BORSCHT

Slow Cooker Borscht image

The best thing about this borscht (other than its delicious flavor) is that it can cook all day long in the slow cooker and be waiting for you when you come home at night. One of my family's ultimate winter comfort foods.

Provided by DAVISAM1

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht

Time 9h30m

Yield 8

Number Of Ingredients 18

Ingredients

1 pound beef stew meat, cut into 1/2 inch pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 ½ teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
½ teaspoon ground black pepper
3 cups shredded green cabbage
1 cup sour cream, as garnish

Steps:

Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.
Cover and cook on Low for 8 1/2 hours, or High for 4 hours.
Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

Nutrition Facts : Calories 345 calories, Carbohydrate 33.2 g, Cholesterol 50.6 mg, Fat 17.5 g, Fiber 5.6 g, Protein 16.2 g, SaturatedFat 8.3 g, Sodium 897.3 mg, Sugar 15.3 g

WORKDAY BORSCHT (VEGETARIAN/ CROCK POT)

Workday Borscht (Vegetarian/ Crock Pot) image

From the Whole Foods website. We really like this recipe. The original recipe says to serve with hard boiled eggs and warm "take-n-bake" bread.

Provided by VegSocialWorker

Categories Vegetable

Time 9h20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 bunches red beets
3/4 lb russet potato, peeled and cut in half
1 large yellow onion, peeled and cut into quarters
32 ounces vegetable broth
1 tablespoon tomato paste
3 cups finely shredded green cabbage (about 1/4 small head)
1/4 cup chopped fresh dill, plus
3 tablespoons chopped fresh dill
1 tablespoon red wine vinegar, to taste
1 -2 tablespoon lemon juice, to taste
sour cream, to taste
lemon wedge
salt, to taste

Steps:

Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

Nutrition Facts : Calories 98.9, Fat 0.2, SaturatedFat 0.1, Sodium 48.7, Carbohydrate 22.5, Fiber 4, Sugar 4.5, Protein 3

RUSSIAN BORSCHT/CROCK POT STYLE

Russian Borscht/Crock Pot Style image

I can't remember where I got this recipe...from a magazine or a book years ago. I make it when ever I get fresh beets.

Provided by katie in the UP

Categories Low Cholesterol

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups thinly sliced green cabbage
1/2 lb fresh beet, shredded
1 cup baby carrots
1 cup chopped onion
4 garlic cloves, minced
1 lb lean stewing beef, cut into 1/2 inch cubes
1 (14 1/2 ounce) can diced tomatoes, undrained
3 (14 1/2 ounce) cans beef broth
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon black pepper
sour cream or fresh dill

Steps:

Layer ingredients in slow cooker in the following order:.
cabbage, beets, carrots, parsnip, onion, garlic, beef, tomatoes with juice, broth, lemon juice, sugar and pepper.
Cover and cook on low 7 to 9 hours or until veggies are tender-crisp. Season with additional lemon juice and sugar, if desired garnish with sour cream and fresh dill.

Nutrition Facts : Calories 196, Fat 8.3, SaturatedFat 2.6, Cholesterol 34.4, Sodium 1379.7, Carbohydrate 14.3, Fiber 2.8, Sugar 8.8, Protein 17.6

BORSCH

Borsch image

Make and share this Borsch recipe from Food.com.

Provided by Ed Paulhus

Categories Very Low Carbs

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 beets
8 cups water
1 teaspoon fresh dill
1 (10 3/4 ounce) can Campbell's Tomato Zest soup
sour cream

Steps:

Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
Bring to boil and then reduce to simmer and cook until tender.
(SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
Slip skins off with your hands.
If you have a cuisinart, chop beets into tiny pieces.
If no cuisinart, then you will have to chop the beets up by hand.
Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
If you want a thinner borscht use a little more of the beet water.
Stir well.
Serve with 1 tbsp. sour cream per individual serving.
Add salt to your own taste. I don't use any salt. ENJOY!

Nutrition Facts : Calories 48, Fat 0.3, SaturatedFat 0.1, Sodium 168.7, Carbohydrate 10.8, Fiber 1.8, Sugar 8, Protein 1.7

Tips:

Using a slow cooker for this vegetarian borscht recipe not only saves time but also ensures the flavors meld beautifully.
To make the borscht even more flavorful, use a variety of vegetables. Some great options include carrots, parsnips, turnips, and celery.
If you don't have any fresh beets, you can use canned beets. Just be sure to rinse them well before adding them to the slow cooker.
To add a bit of tanginess to the borscht, use sauerkraut. You can either use fresh sauerkraut or canned sauerkraut.
Serve the borscht with a dollop of sour cream and some fresh dill. This will add a delicious finishing touch to the dish.

Conclusion:

This vegetarian crock-pot borscht is a hearty, flavorful, and healthy soup that is perfect for a cold winter day. It is also very easy to make, so it is a great option for busy weeknights. So next time you are looking for a delicious and nutritious meal, give this vegetarian borscht a try.