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Classic Borscht Recipe (VIDEO)

After several requests for my borscht recipe, here it is. Ukrainian Borscht… everyone knows what it is and many people around the world have fallen in love with this iconic beet soup.

Red Borscht Recipe with Dollop of sour cream and dill

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I love the deep ruby color of this borsch! It’s so healthy and nutritious; packed with beans (protein), beets (iron), carrots (carotene), potatoes (vit C, potassium, Vit B6), oftentimes cabbage is added (vit K, vit C, fiber, etc…). It feels so good serving this to my family. 

Our Family’s Borscht Recipe (Beet Soup)

This is our family’s version of classic borsch and it’s one of the two soups my children absolutely love (Mom’s Meatball Soup being the second). Borscht is definitely on the regular rotation at our house!

This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth.

Classic Borsch served with sour cream

Ingredients for Classic Ukrainian Borsch:

It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Start by peeling, grating, chopping, slicing and dicing all of the vegetables for borscht.

Once your potatoes are peeled and sliced, transfer them to a bowl of cold water to keep them from discoloring until ready for use.

Ingredients for Beet Soup Borscht including beets, carrots, potatoes, chicken broth, beans

Note on Using Cabbage:

We used to add cabbage but our children prefer it without so for years now we’ve been making it just like this without cabbage. If you prefer cabbage, add 1/4 to 1/2 small head of cabbage, thinly shredded, adding it when the potatoes are halfway cooked.

How to Peel and Cut Beets:

  • Use gloves when handling beets or your fingertips will stain red for a couple of days.
  • To peel beets, use a simple potato peeler like this one.
  • You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beets. We love our food processor for this task as it grates more coarsely than on a hand grater so the beets still have some texture. It also keeps the counter and your hands clean (beat juice can be a pain to get out of clothing and porous surfaces).

How to Remove Beet Stains:

When you eat borscht often, you learn quickly to pace a napkin in your lap and bibs on children. If you do get beet juice on your clothes, address the stain right away.

  1. Use a paper-towel to blot off any excess juice.
  2. Run cold water over the opposite/under side of the fabric to push the stain out.
  3. If the stain persists, apply a stain removing agent (I have found that dish soap works well in a pinch) and launder clothing as usual.

How to Make Borscht

Watch Natasha Make Classic Borscht:


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Classic Borscht Recipe (Beet Soup)

4.92 from 500 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo.

Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $12-$16
Keyword: Borsch, Borscht
Cuisine: Russian, Ukrainian
Course: Main Course, Soup
Servings: 10

Ingredients

For Borscht:

  • 3 medium beets, peeled and grated
  • 4 Tbsp olive oil, divided
  • 8 cups chicken broth , + 2 cups water
  • 3 medium yukon potatoes, peeled and sliced into bite-sized pieces
  • 2 carrots, peeled and thinly sliced

For Zazharka (Mirepoix):

  • 2 celery ribs, trimmed and finely chopped
  • 1 small red bell pepper, finely chopped, optional
  • 1 medium onion, finely chopped
  • 4 Tbsp ketchup or 3 Tbsp tomato sauce

Additional Flavorings:

  • 1 can white cannelini beans with their juice
  • 2 bay leaves
  • 2-3 Tbsp white vinegar, or to taste
  • 1 tsp sea salt, or to taste
  • 1/4 tsp black pepper, freshly ground
  • 1 large garlic clove, pressed
  • 3 Tbsp chopped dill

Instructions

  1. Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain).

  2. Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. 

  3. Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.

  4. While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.

  5. When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

So, which camp are you in? Do you love that dollop of sour cream at the end or the flavor that real mayo adds to borscht?

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kim Kyle
    November 17, 2022

    This recipe was delicious, Natasha! Every bit as good as the borscht I used to have at a Russian restaurant in San Francisco. I did want to ask: Are you supposed to cook the beets before you grate them, or just grate them raw? Thanks.

    Reply

    • NatashasKitchen.com
      November 17, 2022

      Hi Kim! So glad you loved it. Yes, you grate them raw. 🙂

      Reply

  • Mara Solberg
    November 10, 2022

    I dont have any red peppers but I have green peppers. Would green peppers work in a pinch?

    Reply

    • Natasha's Kitchen
      November 10, 2022

      Hi Mara, we always use red peppers but I think that will work too. Let us know how it goes if you give that a try!

      Reply

  • Daria
    November 9, 2022

    This will be the second time when I will be doing this soup. It’s my family favourite so far!

    Reply

    • Natasha's Kitchen
      November 9, 2022

      Good to know that you love this recipe, Daria!

      Reply

  • Melody
    November 8, 2022

    Idea for tearless onion spray eyes,
    Light a candle
    Place a slice of fresh bread next to you!!
    Good luck!
    Melody

    Reply

  • justin
    November 4, 2022

    Hello Natasha. Just wanted to let you know that our charity in Ukraine has been using a variation of your recipe with beef ribs for the past 3 years to feed the poor and homeless in Ukraine. The locals here say it’s delicious. Tomorrow we will be serving it to our volunteers that are rebuilding homes in a village outside of Kyiv. Thanks again 🙂

    Reply

    • Natasha's Kitchen
      November 4, 2022

      Wow, that is good to know! Thanks a lot for sharing, it helps inspire me and I hope everyone will love the recipes!

      Reply

  • Maria
    October 29, 2022

    Hello
    Thank you so much for this recipe.
    Very delicious!
    I will make the beef version next!

    Reply

    • NatashasKitchen.com
      October 29, 2022

      So glad you loved it!

      Reply

  • Joanne
    October 23, 2022

    Excited to try this recipe. Just bought 50 lbs of beets to share and try different ways to prepare. A suggestions: I researched Cannelini beans, as I had never heard of them. They turned out to be white kidney beans, at least here in Canada. Maybe add this in brackets to the bean line of the recipe. I appreciate you and in-joy your creative recipes.

    Reply

    • Natasha's Kitchen
      October 24, 2022

      I hope you love this and all the other recipes that you will try, Joanne. Thanks for sharing that with us!

      Reply

  • Luanne Perry
    October 23, 2022

    Hello.

    When I peel/chop onions, I put a piece of bread in my mouth.

    Not sure why it works but it does!!

    Luanne Perry

    Reply

    • Natasha's Kitchen
      October 24, 2022

      That’s what they all say! I should try that next time.

      Reply

  • Alan
    October 21, 2022

    I notice the ingredient list says 8 cups broth + 2 cups water while the video says 4 broth + 6 water. I think I’ll go with 8+2. Can’t wait to try it.

    Reply

    • Natashas Kitchen
      October 21, 2022

      Hi Alan, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.

      Reply

  • Carol
    October 11, 2022

    Looking forward to trying this. I find that chopping onions next to an open flame on the stove actually works to help with the tears!!

    Reply

    • Natashas Kitchen
      October 11, 2022

      Thank you so much for sharing that with me, Carol! I hope you love this recipe!

      Reply

  • Dana
    October 11, 2022

    Hi!
    I’m wondering if I could use a bean broth from black beans that I made in the instant pot? Do you think that would I’ll do the flavor in a negative way?
    Thanks so much.

    Reply

    • NatashasKitchen.com
      October 11, 2022

      Hi Dana. I have not tested that to advise. It would be starchy so I don’t know how it will affect the texture or taste.

      Reply

  • Leanne Fournier
    October 9, 2022

    I’ve made lots of borscht and this is my favourite recipe I share often with credit to you of course. Agree the dill is essential! I also sometimes go divine with some whipping cream added before serving.

    Reply

    • Natasha's Kitchen
      October 9, 2022

      I appreciate that, thank you for thinking of us and sharing this good review!

      Reply

  • Melissa
    October 7, 2022

    Beyond delicious. The dill is essential btw do not skip it! A family favorite. Even with my kids.

    Reply

    • Natasha's Kitchen
      October 7, 2022

      Thank you for the good review!

      Reply

  • Mari
    October 3, 2022

    Ketchup???Really? Please nooo
    No one uses ketchup in Borsch, please don’t do it. This is not a traditional Borsch recipe.

    Reply

    • Natasha
      October 3, 2022

      Hi Mari, it’s how we make it and I think it’s a brilliant way to add the tanginess of tomato with a little sweetness at the same time.

      Reply

  • Marilyn Cassidy
    September 25, 2022

    I love this soup.. Thank you for sharing. Makes it all manageable and so worth the effort.

    Reply

    • Natasha's Kitchen
      September 26, 2022

      You’re welcome and I’m glad you enjoyed it!

      Reply

  • Chris
    September 19, 2022

    Do you serve side dishes with borscht? I heard you can do mashed potatoes and garlic bread. Is that a regional thing?

    Reply

    • Natasha's Kitchen
      September 19, 2022

      Yes you sure can!

      Reply

  • claire maundraft uuusitalo
    September 12, 2022

    i do not like beans so replaced with chopped up pork loin came out great

    Reply

    • Natasha's Kitchen
      September 12, 2022

      Hi Claire, good to know that it worked great too! Thanks a lot for your comments and feedback.

      Reply

  • Edwin
    September 11, 2022

    I have a question. In the YouTube version you use 4 cups of low sodium chicken broth and 6 cups of water. Here, you use 8 cups of chicken broth and 2 cups of water. Which is it?

    Reply

    • NatashasKitchen.com
      September 12, 2022

      Hi Edwin, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor. 8 cups of broth is correct.

      Reply

  • Leanne Fournier
    September 5, 2022

    Five stars – super yummy and made fresh with straight from the garden beets, beans, potatoes and carrots. Will definitely be putting this recipe on my “how to use all those vegetables” listing. Yummy! Thanks so much!

    Reply

    • Natasha's Kitchen
      September 5, 2022

      This is awesome! Thanks so much for the perfect review and feedback, Leanne.

      Reply

  • Kari Marconnet
    September 2, 2022

    Do you happen to know, does this borscht recipe can well? I have lots of beets this year. I’d love to make a large batch and eat some throughout fall.

    Reply

    • Natashas Kitchen
      September 2, 2022

      Hi Kari, I have not tried canning. One of my readers canned it and stored it in the refrigerator for a month. Maybe someone else has more experience with canning borsch? Borscht freezes very well though if you wanted to try that. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

      • Laura in Colorado
        September 17, 2022

        It would be safest to can the beets and make the soup as you want the soup, because it is not a safety tested recipe for canning. I do not know if beets require pressure canning, but I’m certain that the potatoes do. Hope that helps.

        Reply

  • Amanda
    August 30, 2022

    Hi Natasha, my husband and I are very excited to try this recipe but I am wondering if you have ever adapted the recipe using the National Centre for Home Food Preservation guidelines for soup and pressure canned it? We picked up 40lbs of beets today so looking for more ways to preserve than our usual.

    Reply

    • Natasha
      August 31, 2022

      HI Amanda, I haven’t tried that but if you test it out, I’d love to hear the details. Sorry I can’t be more helpful with that question.

      Reply

  • Hannah
    August 29, 2022

    This recipe looks delicious and comparable to my Grandma’s who no longer remembers her recipe. I am wondering if this recipe holds up when frozen? I like to make large batches to freeze. Thanks!

    Reply

    • Natashas Kitchen
      August 29, 2022

      Hi Hannah, I’m so glad you loved it! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Diane Arseneault
    August 28, 2022

    This was my first attempt at making Borscht and I looked at many recipes. I kept coming back to this one. I modified the cooking order a bit by adding the carrots to sauté with the mirepoix and added the bay leaves at the same time as the potatoes. I realize as I write this that I forgot to add the extra 2 cups of water. I served this with nonfat greek yogurt as this is always on hand and a sprinkle of drive dill week (ran out of fresh dill). I loved this soup with the yogurt stired into the soup. Will absolutely make this soup again. Thank you for sharing your recipe Natasha !

    Reply

    • Natashas Kitchen
      August 29, 2022

      You’re welcome! I’m so happy you enjoyed it, Diane!

      Reply

  • Chris
    August 28, 2022

    Thank you for sharing your recipe! I am going to try it today with all my garden vegetables. As for slicing onions, I have tried so many tips that just did not work. The only thing that works for me is to set a fan to one side so that the fine mist that sprays when you cut into it blows away from you. The next best thing is to use white onions. They are not as strong and I never cry when I use them. 🙂

    Reply

    • Natasha's Kitchen
      August 28, 2022

      I hope you love this, Chris and thank you for the tip!

      Reply

  • Frank opolko
    August 25, 2022

    Just beautiful! Love Ukrainian Borscht! I keep coming back to your recipe!
    And SLAVA UKRAINA!!!

    Reply

    • Natashas Kitchen
      August 25, 2022

      THank you, Frank! I’m so glad you loved this recipe!

      Reply

  • Chris
    August 16, 2022

    A dollop of sour cream or a dollop of creme fraiche? Any opinions?

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Both would be great! 🙂

      Reply

  • Chantelle
    August 15, 2022

    First time making borscht, and let me tell you this recipe did not let me down. It was amazing !! My mom makes her with ground beef but the beans in here were so good. Definitely adding this to my collection.

    Reply

    • Natasha's Kitchen
      August 15, 2022

      Lovely feedback, thank you for sharing that with us!

      Reply

  • Peggy
    August 14, 2022

    I also adjusted the recipe by sauteing the celery, onions, peppers, etc first, and then adding beets and carrots, and then broth and potatoes and herbs. I added the beet greens at the end. As you say, one pot only! This was a special event — my book club was reviewing A Gentleman in Moscow and as I am an avid home cook, I have initiated making foods appropriate to our book of the month for our accompanying lunch. I am in the midst of this borscht production, and then will make the 8-layer honey cake. Can’t wait! Both look awesome.
    OMG, I just finished making this soup and it is so delicious! It is amazing. I’ve recently been using fresh lime juice in many of my soups and stews, so decided to try that instead of vinegar. It is wonderful in this soup. This has to be one of the most delicious soups I have ever made and is better than my Russian exgrandmother-in-law’s (since she is no longer alive, I can get away with that remark, lol.)

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thanks a lot for sharing that with us! I’m happy to have read your good comments and feedback, we appreciate it!

      Reply

  • Donna Younger
    August 14, 2022

    Hi Natasha. I read once when slicing onions, do not slice off the root end. It’s hard to slice with it on because it doesn’t balance right but I found there was very little odor, so therefore not many tears were shed. Give it a try to see if it works for you. Donna Y.

    Reply

    • Natasha's Kitchen
      August 14, 2022

      Thanks for the suggestion, Donna. Appreciate it!

      Reply

  • Blair
    August 14, 2022

    This is a fantastic recipe, made two batches this week. Traditionally I grew up with cabbage in the soup. This week I added Swiss chard, nice touch.
    Thanks

    Reply

    • Natasha's Kitchen
      August 14, 2022

      You’re welcome, Blair. That’s nice and I’m glad that you always love it!

      Reply

  • Vic Grona
    August 10, 2022

    Hi Natasha: I’ve made this Borscht several weeks ago. I will be making it again tomorrow . It is the best and closest to what my mother made . Vic.

    Reply

    • Natasha's Kitchen
      August 10, 2022

      Nice to know that you love this recipe!

      Reply

  • Ruby
    August 5, 2022

    I made this for my Russian partner who was sceptical but it got a big thumbs up. Easy to make and very authentic

    Reply

    • NatashasKitchen.com
      August 5, 2022

      That’s wonderful! So glad it was enjoyed.

      Reply

  • Lisa
    July 31, 2022

    Hi Natasha! I love this soup! I’ve been making this for a couple of years now, very similar to your way, although without the celery (it doesn’t agree with me).

    I’ve also had it with and without beans, and I love both ways so if I have them on hand I’ll use them. It tends to be red kidney beans that I have most often, which gives the soup an almost “meaty” texture, plus it adds to the colour!

    Thank you for all your recipes!

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hello Lisa, so good to read your good comments and feedback. Thank you for sharing!

      Reply

  • Margie
    July 27, 2022

    Hi, I can’t wait to try cooking this… the written recipe calls for 8 cups chicken broth + 2 cups water. But I believe your video said to use 4 cups of broth. What to do?

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Hi Margie, I always recommend following the written recipe rather that the video as the written recipe can still be updated.

      Reply

  • Kristen
    July 16, 2022

    I have made this recipe multiple times, and this is hands down the best soup recipe. I add more ketchup and vinegar than the recipe calls for. Does anyone know if this freezes well?

    Reply

    • Natashas Kitchen
      July 16, 2022

      I’m so glad you loved it, Kristen! Yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Jill
    July 10, 2022

    This is my go-to borshch recipe! I grew up in a belarusian-Ukrainian household, and this is almost as good as my baba made it (of course, nothing will ever top hers ;)). This recipe is fantastic! Thank you for sharing!

    Reply

    • NatashasKitchen.com
      July 11, 2022

      You’re very welcome, Jill! Thank you for the review.

      Reply

  • Miss Kathleen McNaughton
    July 9, 2022

    I am learning to cook and this recipe was absolutely delicious, god bless you for sharing your recipes. I can’t wait to try more of your stuff.

    Reply

    • NatashasKitchen.com
      July 11, 2022

      So glad to hear that. Thank you for the review. God bless.

      Reply

  • Joline
    July 5, 2022

    I hate Borscht…with a passion. With all of my being, honestly. But husband loves it. He grew up with Ukrainian Borscht, I grew up with German, so my idea of Borscht compared to his differs (and to be perfectly honest, I don’t actually know if there is a difference, I am just assuming!). However, I made this for him as we had all the ingredients, and I knew he’d be happy. Imagine my surprise when I took a bite and liked it, and then I ate an entire bowl. Great recipe, super healthy, have made it twice now. Used homemade broth in it. First time I made it, I used some dried navy beans instead of canned Cannellini beans, and I must admit, it was better with the dried beans (rehydrated first, of course!). I also didn’t use the ketchup/tomato sauce in the recipe, and instead, just blended up some grape tomatoes, and it was fine. I love that this recipe uses up so many healthy items, and it tastes amazing! Topped with additional fresh dill from my garden and of course, a LARGE spoonful of sour cream. Thanks for converting me!

    Reply

    • NatashasKitchen.com
      July 5, 2022

      So glad to hear that, Joline!

      Reply

  • Mateo
    July 3, 2022

    I’m sorry Natasha, the only thing that saved the soup was the sour cream. Recipe is missing something that pulls it all together. Canned beans and ketchup?

    Reply

  • Richard
    July 2, 2022

    Hi Natasha,
    My Lithuanian mother made borsch in the summertime served with boiled potatoes smothered in caramelized onions. The beets were pre-cooked and cut into small pieces and the liquid from the cooked beets was cooled and used as the main broth. The soup was served cold with small cucumber chunks, sliced scallions, cut up hard boiled eggs with sour cream stirred in to make it a bright pink. Try it sometime for a cool summer meal!

    Reply

    • Natashas Kitchen
      July 2, 2022

      Thank you so much for that suggestion, Richard! That sounds delicious!

      Reply

    • Kristi
      October 31, 2022

      Richard that is Šaltibarščiai (shal-tee-bars-chai) not borscht! Lithuanian cold beet soup. Similar but different. Both are delicious.

      Reply

  • Natasha W
    July 2, 2022

    Sour cream, all the way! My father was Russian and we put it on everything. Including pancakes!

    Reply

  • Ness Brisbane
    July 1, 2022

    Hi Natasha,
    I put my onions in the fridge for 2-4 hours before I chopped them. It is not 100 percent tear proof but quite effective. I make Turkish yogurt which is made from milk and a couple tablespoon yogurt and strained well; and use it in place of sourcream.
    Kind regards
    Ness

    Reply

    • NatashasKitchen.com
      July 1, 2022

      Sounds delicious!

      Reply

  • Galina
    June 28, 2022

    Hello Natasha, I am on a low carb diet and am wondering what I can substitute for potatoes and beans?

    Thank you.

    Reply

    • Natashas Kitchen
      June 28, 2022

      Hi Galina, it’s a preference! You’re welcome to make it without the tail, but it helps the look and flavor.

      Reply

    • Olena
      July 1, 2022

      Hi Galina,
      I have the same issue and I have substituted potatoes with zucchini.

      Reply

    • Tom Cormier
      August 22, 2022

      Skip the potatoes as they have a high glycemic impact. The beans are a good source of protein and fiber (lowers glycemic impact) and 1 can in a pot doesn’t add that much per serving.

      Reply

  • Cheryl B.
    June 27, 2022

    Can’t wait to make your Borscht soup!!! Love love love beets and all the other ingredients.

    I’ll take my soup with sour cream!

    Reply

    • Natashas Kitchen
      June 27, 2022

      I hope you love it, Cheryl!

      Reply

  • Dave
    June 15, 2022

    Thanks Natasha for this amazing borscht recipe. Its my go to now, and have made it five or so times and am about to make a big batch again! I think without the cabbage is a nice touch – my parents love it as well! Pretty sure I’ve made your recipe with cabbage in it and it was great too but I prefer this one.

    Reply

    • NatashasKitchen.com
      June 16, 2022

      That’s wonderful, Dave. I’m happy you found this recipe. Thank you for the wonderful feedback.

      Reply

  • Maria Fernandes
    May 27, 2022

    Take a big gulp of water but don’t swallow. Then holding the water in your mouth, cut your onions! No tears!

    Reply

    • Natasha's Kitchen
      May 27, 2022

      Thanks for the tip!

      Reply

  • Jullia Rhay
    May 23, 2022

    In the video you add 4 cups low sodium chicken broth & six cups of water. In the recipe it calls for 8 cups broth and 2 cups water!?!?
    Which is correct?

    Reply

    • Natashas Kitchen
      May 23, 2022

      Hi Jullia, sorry for any confusion. We updated the recipe to add more broth and less water for a richer flavor.

      Reply

    • L. Cockerham
      June 2, 2022

      I am also interested in clarification on your broth/water amounts.

      Reply

  • Jim
    May 20, 2022

    Hi can I use sweet potatoes instead of white potatoes. Love your recipes

    Reply

    • NatashasKitchen.com
      May 21, 2022

      Hi Jim! I haven’t tested it but here is what one of my other readers said, “I made this 100% vegetarian by using my own veggie stock, and some Bragg Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all the other ingredients. No dill on hand, so I finely minced up a dill pickle, and threw it in.”

      Reply

  • Nilsa
    May 15, 2022

    I don’t really understand the order of cooking the ingredients for this recipe and tbh the written order seems like a waste of time. IMO it makes more sense to do the following:

    Sauté the sofrito
    Add beets and carrots
    Add seasonings
    Add potato/broth
    Boil until soft
    Add beans/cabbage if using and adjust salt level if needed

    This allows you to use one pot as well as allowing the seasonings to fully develop (a dry bay leaf absolutely has to be heated for longer than 2-3 minutes to infuse flavor)

    Using these adjustments the recipe was fine. I am not Ukrainian so I cannot attest to the authenticity but it was still delicious!

    Reply

  • Nathan
    May 15, 2022

    Hi Natasha
    I’ve never seen a recipe that asks for bay leaf to be added at the end of cooking. I’m accustomed to adding bay leaves at the beginning then taking out at the end after imparting flavour through slow simmering. Why is it out in so late in your recipe?
    Thanks, Nathan

    Reply

    • Natasha's Kitchen
      May 15, 2022

      Hi Nathan, it just adds flavor to the whole recipe so I add it in the end but if you prefer it to be more flavorful you may also do it in the beginning.

      Reply

  • Marsha
    May 13, 2022

    How do you think this would be using canned beets? I’ve never cooked fresh beets.

    Reply

    • Natashas Kitchen
      May 13, 2022

      Hi Marsha, canned won’t have the same depth of flavor or color that fresh beats give. It will work but it’s not ideal.

      Reply

      • Rose Gilley
        May 16, 2022

        cooking beets is no problem, boil the beets till fork tender, remove from water, when cool enough to handle the skin will slide out easily.

        Reply

        • Georgia Estes
          May 28, 2022

          yes…boil and slip right out of the skins…it maintains color

          Reply

    • Chris
      August 16, 2022

      I have done a side by side taste test. Fresh beets are much more yummy than canned. If you try it yourself, you may never go back to canned.

      Reply

  • Jeanne
    April 28, 2022

    I follow your recipe blog on Facebook…I prepare lots of your various recipes at least every other day…I love making your recipes…

    Reply

    • NatashasKitchen.com
      April 28, 2022

      Thank you, Jeanne! So happy to hear that.

      Reply

  • Jane
    April 24, 2022

    This is so traditional. I made it today for Easter (Orthodox). I adapted it for Instant Pot by reducing the water.
    A beautiful recipe for your family, which you can make very quickly in the Instant Pot. I added some spring vegetables, such as blanched fava beans, which are not tradiional, rather than just putting in the old frozen peas. I think that my Babushka would have approved. She always had a beautiful and bountiful garden. The dill is totally a must, to give that real Ukrainian taste. Slava Ukraini!

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Hello Jane, thanks for the wonderful review! I’m happy to hear that you enjoyed this recipe.

      Reply

  • Natalya Krimmel
    April 24, 2022

    Hi Natasha!

    My name is Natalya and my Ukrainian work friends call me Natasha! Today was the second time I made your Borscht and I love it! Thank you so much for sharing.

    -Natalya

    Reply

    • Natasha's Kitchen
      April 24, 2022

      You’re welcome, Natalya. Great to hear that you loved this recipe!

      Reply

  • Pam Pidgeon
    April 11, 2022

    Hi Natasha, my husband and I love beets, one question I have is that if adding cabbage, would red or green cabbage be better

    Reply

    • Natashas Kitchen
      April 11, 2022

      Hi Pam, we have always used green cabbage. I hope you love this recipe!

      Reply

      • Jane
        April 24, 2022

        The cabbage always takes on the reddish colour of the beets. I use white. Today I tried some red swiss chard also. Let`s see what happens!
        xo,
        Jane

        Reply

        • Natasha's Kitchen
          April 24, 2022

          Sounds good, please update us on how it goes!

          Reply

  • Susan Hildebrand
    April 9, 2022

    Hi Natasha!
    I love your recipes, and plan to try this borscht recipe soon. I used to have a neighbor from Poland who made her own borscht and served it cold. Do you ever eat it that way?
    Thanks,
    Susan

    Reply

    • Natashas Kitchen
      April 9, 2022

      Hi Susan, I prefer it warmed up, but I have tried it cold, and it is still so tasty! It’ll be good served cold in the summer months!

      Reply

  • Nicole
    April 7, 2022

    Dear Natasha,
    Thank you for sharing your recipe! This was my first visit to your blog-we are having a “Celebration of Ukraine” potluck at my workplace tomorrow and I wanted to bring something authentic. I think this may become a family favorite. Delicious!
    Peace to you and your family during this difficult time!

    Reply

    • Natashas Kitchen
      April 7, 2022

      Aww, That’s just awesome! Thank you for sharing that with me! THis is the perfect dish to make for an authentic Ukraine potluck! I hope everyone loves it!

      Reply

  • lynn dostie
    April 7, 2022

    Hi Natasha, I made your borscht and brought it to work cuz my husband and I cannot eat that much. Everyone loved it, but I was wondering if people ever puree the veggies so that it is a smooth soup?

    Reply

    • Natashas Kitchen
      April 7, 2022

      Hi Lynn, I’m so happy you all loved it! While I haven’t done that, I have hear of people pureeing this soup for kids to eat. If you experiment, let me know how you liked the recipe.

      Reply

      • Yolanda
        May 8, 2022

        I’ve made this soup several times and sometimes puree the leftovers, especially if I’m rewarming it from frozen. It’s just as delicious!

        Reply

        • Natasha's Kitchen
          May 8, 2022

          So glad you love this recipe, Yolanda!

          Reply

  • Laurene Alvarez
    April 6, 2022

    Pampered Chef food chopper dices your onions so small with no tears I’ve used mine all the time

    Reply

    • Natasha's Kitchen
      April 6, 2022

      Yes, a very helpful tool indeed!

      Reply

  • Ali T
    April 6, 2022

    I made this today and it is so good! I know it will taste even better tomorrow! I used vegetable broth to keep it vegan, and added some cabbage, near the end. It seemed to difficult to shred the beets, and I was making a mess, so I diced it into small pieces. Otherwise I followed your recipe exactly. Thank you for the recipe!

    Reply

    • Natashas Kitchen
      April 6, 2022

      I’m so glad you loved it! I love it, even more, the next day also! Thank you for your feedback and review, Ali!

      Reply

  • Maïla
    April 6, 2022

    I made this 100% vegetarian by using my own veggie stock, and some Bragg Liquid Soy Seasoning. I added broccoli, and sweet potatoes, along with all the other ingredients. No dill on hand, so I finely minced up a dill pickle, and threw it in.
    смачно!!!😃

    Reply

    • NatashasKitchen.com
      April 6, 2022

      Wonderful! Thank you for sharing with us.

      Reply

  • Sandy Malanchuk
    April 2, 2022

    Tried this tonight. My husband Is of Ukrainian descent and found the recipe. I used golden beets, and it was delicious. I personally love beets but if you don’t try the golden beets, they are much less assertive and you can’t tell there are beets in the soup. Either way just delicious.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Hi Sandy, thank you for trying out this recipe. Good to know that you both enjoyed it!

      Reply

  • Jamila
    April 2, 2022

    Hi Natasha,
    I keep my onions in the fridge and never have any problem tearing up. So, the secret is to chill your onions!

    Reply

  • Myra
    March 31, 2022

    In the video you said ” 4 cups of chicken broth,6 cups of water” in the recipe you said 8 cups of chicken broth ,2 cups of water, which is correct

    Reply

    • Natashas Kitchen
      March 31, 2022

      Hi Myra, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.

      Reply

  • foxytv
    March 31, 2022

    Made this today after recently having it for the first time at a Ukranian restaurant in PA. Love how easy this is, and I really enjoyed it. I didn’t have cabbage so I made it without, but will absolutely add cabbage the next time. Very good soup – can’t wait for the rest of the family to try it tonight!

    Reply

    • NatashasKitchen.com
      March 31, 2022

      That is great! So glad it turned out. Definitely make it again and add the cabbage. It takes it to the next level. Thank you for sharing, and for the wonderful review.

      Reply

  • Dawn Pechie
    March 29, 2022

    My first time making Borscht! Loved it! I made the bean version. Thank you for the easy to follow directions, will definitely make again!

    Reply

    • Natashas Kitchen
      March 29, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Dawn!

      Reply

  • Marc Robinson Scheel
    March 29, 2022

    My Mother was a fabulous cook and I am not talking gourmet, but just regular foods in her Houston, Texas kitchen. I wish she had seen this recipe. She would have loved the result and so would we. I grew up associating this with Russian and so turned off. I will prepare the dish now thanks to your detail. Best of luck.

    Reply

    • Natasha's Kitchen
      March 29, 2022

      She would have loved this recipe. Please give it a try, we would love hear your feedback!

      Reply

  • Nargiza
    March 23, 2022

    The recipe is similar to what I’ve been making for years. One question though, is there a reason you stir fry onions, celery separately and add to the soup? I do it in the same pot, and after stir frying onion garlic, celery, add beats, carrots, etc. Just wondering if there is a reason for doing it separately? Thank you

    Reply

    • Natasha
      March 26, 2022

      Hi, it is because beets take longer to cook than the aromatics which I sautee separately.

      Reply

  • Suzie
    March 22, 2022

    I’ve made a lot of borscht and I was impressed with the flavour and simplicity of this recipe. Left the beans out tho.

    Reply

  • Neecee
    March 21, 2022

    To prevent “onion tearing” cut onion without cutting into the root…Tuh… dah!!

    Reply

    • Natashas Kitchen
      March 21, 2022

      Thank you so much for sharing that with me!

      Reply

  • Lara Bekerman
    March 19, 2022

    Got to go old school and add chorni Xleb. I love white bread but black one i think has way more flavor.

    Reply

    • Natashas Kitchen
      March 19, 2022

      That sure is a classic combination!

      Reply

  • Jill Snyder
    March 16, 2022

    My husband spent a couple weeks in Ukraine years ago and was craving this. I totally thought I would not enjoy it but was pleasantly surprised. The sour cream is a game changer.
    I am making it again today to share with friends and am curious about how to store it until I’m ready to serve it. Do I simmer on the stove all day OR keep warm in my crackpot OR cool and keep it in the fridge?

    Reply

    • Natashas Kitchen
      March 16, 2022

      I’m so glad you loved it, Jill! Once it cools, I would keep it in the fridge to keep it safe (meat). You can then reheat it either on your stovetop or in the microwave. If you continue simmering it, the water will evaporate, and the potatoes will turn to mush. I hope this helps!

      Reply

  • Yolanda
    March 14, 2022

    Making right now and it smells wonderful (I’ve had some sample tastes too!). I’ve decided to serve it to my guests who are coming tomorrow instead of eating it today. Should I finish making the soup and then refrigerate it to reheat tomorrow? Thank you, Natasha. I’ll be making your lazy cabbage rolls next!

    Reply

    • Natashas Kitchen
      March 14, 2022

      I’m so glad you loved them, Yolanda! Thank you so much for sharing that with me.

      Reply

  • shaheen
    March 14, 2022

    Love all your recipes Natasha. Can the white beans be swapped with anything else?

    Reply

    • Natasha's Kitchen
      March 14, 2022

      Hi there, I have not tried another substitute but one of our readers shared this “Omitted the beans and added chopped green beans, peas, and extra carrots in their place. Serve with crusty bread. Great healthy warming soup.” I hope that helps.

      Reply

  • Lynne
    March 11, 2022

    I made this tonight. Delicious and earthy tasting. My husband and I are serving it to guests tomorrow night as a first course.

    Reply

    • Natashas Kitchen
      March 11, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Lynne!

      Reply

  • Edith
    March 8, 2022

    Great soup !!!!!! a lit candle helps when cutting onions, no more tears 😭😃

    Reply

    • Natashas Kitchen
      March 8, 2022

      Great idea! Thank you so much for sharing that with me, Edith!

      Reply

  • Bonnie Ecker
    March 8, 2022

    I use beef broth instead of chicken, and I do add cabbage for more German flair. Question, your video says to add 6 cups water, but your recipe says 8 c broth + 2 c water.

    Reply

    • Natashas Kitchen
      March 8, 2022

      Hi Bonnie, sorry for the confusion. We updated the recipe to add more broth and less water for a richer flavor.

      Reply

  • Natasha
    March 7, 2022

    This was literally the best. Unbelievable! I had never had borscht before but wow this was wonderful and hearty.

    Reply

    • Natashas Kitchen
      March 7, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Natasha!

      Reply

  • Jo Ruth
    March 7, 2022

    I left a review before, but I forgot the stars! Definitely worth all 5 stars -though I still need to try it with beans and not with the sausage I put in it 🙂 Thank you!

    Reply

    • Natashas Kitchen
      March 7, 2022

      Thank you so much, Jo! I’m so glad you enjoyed this recipe!

      Reply

  • Scott
    March 6, 2022

    Just finished eating this and it is now a family staple. Such a simple but delicious soup. I liked the use of ketchup instead of tomato paste because I always have it in the fridge. Great Borscht!

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Sounds awesome! I’m really glad you enjoyed this recipe, Scott. Thanks for the review.

      Reply

  • Jacob
    March 3, 2022

    First of all, let me state that I have never tried Russian/Ukrainian food, so my 3 stars is strictly down to me not being a huge fan of the soup. I will try it if/when I get a chance at a restaurant so I have a better comparison. It wasn’t particularly difficult to make or anything.

    Reply

  • Mark from Missouri
    March 2, 2022

    I like sharing different cultures with my family however I can, oftentimes with different foods. I read a quote today regarding the Ukranian crisis, “The two most important things a Ukrainian woman needs to know is how to make borscht and Molotovs.”

    I’m not about to teach my kids how to make Molotovs, so I decided to look for a recipe for borscht and came across yours. It’s simmering on the stove right now but the broth tastes wonderful! Looking forward to seeing what my family thinks.

    Prayers for the people of Ukraine and for those with family/friends in Ukraine!

    Reply

    • Natasha's Kitchen
      March 2, 2022

      Borscht is a great choice, it is always loved by many! I hope your family will enjoy it too. Thank you so much for your prayers, it means a lot to all of us.

      Reply

  • Jo Ruth
    February 24, 2022

    This reminds me of my year in Russia! The flavor combinations you had in there were so balanced and rich. Thank you! I always remember there being some sort of meat in the soup, so I replaced the beans with sausage. It was delicious! I might try the beans next time.

    Reply

    • Natashas Kitchen
      February 24, 2022

      You’re welcome! I’m so happy you enjoyed it, Jo!

      Reply

  • Douglas Van Alstyne
    February 23, 2022

    Always wanted to make borscht with beats from the garden. Your recipe caught my eye and I am so glad I did! Just added portabella mushrooms and it is so good. Thank you for your recipe Natasha. Love your videos.

    Reply

    • NatashasKitchen.com
      February 23, 2022

      That sounds delicious! I love mushrooms, thank you for sharing.

      Reply

  • daemon
    February 23, 2022

    how long does this recipe take, i need to do this for home ec. project

    Reply

    • Natashas Kitchen
      February 23, 2022

      Hi Daemon, this recipe should take a total of 1 hour 10 minutes. We have the steps and total time listed on the printable recipe card. Click “Jump to Recipe” to see those notes. I hope that helps.

      Reply

  • Heidi
    February 9, 2022

    Thank you for this wonderful recipe. I topped it with a spoonful of mayonnaise ;). And guess what? I had the flu two weeks ago, and am still recovering, not feeling great, until I ate this Borscht tonight with beet greens and I feel so much better! I love this recipe, it’s the best. Looking forward to leftovers.

    Reply

    • Natasha's Kitchen
      February 9, 2022

      Wow, I’m so glad to hear that you’re feeling so much better. Stay safe!

      Reply

  • Elitsa
    February 5, 2022

    First time making Borscht. Your recipe is not only easy to follow, but the soup turned out to be success. It was delicious and heart warming. It is perfect for this cold weather. I used a bit more garlic and dill, and fresh squeezed lemon instead of vinegar. My husband, who has never had it, enjoyed it very much as well. Thank you for the recipe.

    Reply

    • NatashasKitchen.com
      February 5, 2022

      I am so happy to hear that. Thank you for sharing. Excellent choice using lemon! 🙂

      Reply

  • Emily
    January 30, 2022

    The recipe is good but wasn’t flavorful enough to my taste. I added much more dill, vinegar and garlic and put in a few other spices and in the end it was delicious! Definitely gonna make it again.

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Thanks for the feedback, Emily. Feel free to add more seasoning next time and adjust it according to your preference.

      Reply

    • Yuri
      February 28, 2022

      I am Ukrainian… Ukrainian Borscht is pork based, not chicken. This is probably why.

      Reply

  • Colette
    January 30, 2022

    New family favorite recipe! I forgot to add sour cream or mayo, we will definitely try that next time.

    Reply

    • Natasha's Kitchen
      January 31, 2022

      Hi Collette, good to know that you loved this recipe! Yes, please try it with sour cream or mayo next time.

      Reply

    • Barb
      March 3, 2022

      The sour cream takes the soup to the next level. You’ll love it!

      Reply

  • Elizabeth
    January 29, 2022

    It turned out great. I’m not sure how to add a picture but it looked and tasted wonderful.

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Thank you for your good comments and review, Elizabeth. You will not be able to add a photo here but feel free to share them on our Facebook page or group.

      Reply

  • Molly T
    January 23, 2022

    My husband’s family is from the Republic of Georgia. I’m from Illinois. His mom showed me how to make this but without any measurements. I was so excited to see your site and a video. It was very easy to make and tastes even better. We like our sour cream. 🙂 Thank you

    Reply

    • Natasha's Kitchen
      January 23, 2022

      You’re most welcome, Molly. Thank you for your good comments and feedback, good to know that you liked the recipe!

      Reply

  • Kent Paul
    January 16, 2022

    How many days in advance can you prepare borscht and how would you store it (other than freezing).

    Reply

    • Natasha's Kitchen
      January 16, 2022

      Hi Kent, I’ve only tried freezing this. Borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Holly
    January 15, 2022

    I made this soup on New Year’s Eve, and it was a huge hit! Thank you so much for the wonderful recipe.

    Reply

    • Natashas Kitchen
      January 15, 2022

      You’re welcome! I’m so happy you all enjoyed it, Holly!

      Reply

  • Jackie
    January 14, 2022

    I’m wondering the recipe says grated beets but in the photo they look sliced

    Reply

    • Natashas Kitchen
      January 15, 2022

      Hi Jackie, please see this note in the recipe “You can slice the beets into matchsticks but it is way way easier to grate and children don’t mind the texture of grated beet” it works well both ways.

      Reply

  • Michael Neville
    January 14, 2022

    Instead of grating the beets I run them throw a french fry cutter.

    Reply

    • Natashas Kitchen
      January 15, 2022

      Great idea! I bet that’s a great time saver!

      Reply

  • Tracy Udeschini
    January 12, 2022

    I made this. So delicious. Tangy, full of veggies. Loved the addition of the beans as I like a high fibre diet.

    Reply

    • Natashas Kitchen
      January 12, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Tracy!

      Reply

  • Pat Romanosky
    January 9, 2022

    Just a hint: I always light a candle bear my cutting board when I chop onions . It stops you from crying. Burns away the sulfur fumes. Works every time! Thank you for your great recipes! Live them!❤️❤️❤️🇺🇸🇺🇸🇺🇸

    Reply

    • Natasha's Kitchen
      January 10, 2022

      That’s an awesome tip! Thank you for sharing, that is so helpful.

      Reply

  • K
    January 6, 2022

    Very tasty! I changed up the cooking order a little bit and everything seemed to work out fine. A little different from how my mom would make it as she would normally add chunks of beef and I’m now vegetarian, so it’s somewhat hard to tell if I nailed the flavor profile. I had added a little worcestershire sauce instead of the vinegar to try to get a bit of umami in with my acidity and maybe underdid it. I have plenty of leftovers and might try adding another dash of vinegar to get that tang some of the other commenters mentioned. Very nice recipe, thanks so much for sharing!!

    Reply

    • Natashas Kitchen
      January 6, 2022

      You’re welcome! I’m so happy you enjoyed it, K!

      Reply

  • Irene Kielty
    January 6, 2022

    I’m going to make your recipe although mine (and mamas) are very similar. Mama would sometimes add green beans, I usually don’t add beans but I think in this instance I will. Borscht is sooo good. I will let you know how it turns out.

    Reply

    • Natashas Kitchen
      January 6, 2022

      Thank you so much for sharing that with me, Irene! I hope you love this recipe!

      Reply

  • Linda Lou
    January 6, 2022

    Is it possible to freeze leftover soup? If yes, for how long?

    Reply

    • Natasha's Kitchen
      January 6, 2022

      Hi Linda, yes, borscht freezes very well. I would leave out the garnish (sour cream or mayo) until serving.

      Reply

  • Kim
    January 5, 2022

    I didn’t believe this really worked until I tried it for chopping onions without all the crying. Place a very damp paper towel next to your cutting board. The scientific reason for this is that fumes from the onions are drawn to moisture, which is why they make you cry. It really, really works! Can’t wait to make the borscht. It sounds delicious and I love all the great tips.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      That’s a great suggestion, Kim. Thank you for sharing that with us!

      Reply

  • Suzana
    January 5, 2022

    This soup was absolutely unreal!! Can’t believe I’m discovering it just now, its a game changer. If you did want to add cabbage, how would you incorporate it? How about beef?

    Reply

  • Conor
    December 23, 2021

    Awesome recipe. Made it as described….ish. I added a bunch of smoked paprika to the mirepoix to give it some intrigue. Also used pickle brine instead of vinegar – you’re welcome. Omitted the beans and added chopped green beans, peas and extra carrots in their place. Serve with crusty bread. Great healthy warming soup.

    Reply

    • Natashas Kitchen
      December 23, 2021

      Thank you for your great review, Conor! I’m so glad you enjoyed it!

      Reply

  • Jennifer
    December 8, 2021

    Best soup ever! This was absolutely delicious, and your recipe directions were spot on. Thank you for a fantastic meal!

    Reply

    • Natashas Kitchen
      December 8, 2021

      I’m so glad my directions were helpful! Thank you for your lovely review, Jennifer!

      Reply

  • Angie
    December 1, 2021

    Hi Natasha,

    To ease the pain of onion cutting; fill your mouth with cold water until done. It really works!

    Reply

    • Natashas Kitchen
      December 1, 2021

      Interesting! I havne’t tried that before! Thank you so much for sharing that with me, Angie!

      Reply

  • Karyn
    November 18, 2021

    Made this exactly as written (ketchup rather than tomato sauce) and it is delicious!! This will be a regular winter meal for my family!

    Reply

    • Natashas Kitchen
      November 19, 2021

      I’m so happy this was a hit with the family, Karyn!

      Reply

  • Raedmar
    November 7, 2021

    I omit the potato for my husband. Homemade chicken stock is a MUST. I used lots of lemon juice instead of vinegar. Love love love this soup with sour cream.

    Reply

    • Natasha's Kitchen
      November 7, 2021

      Glad you enjoyed it!

      Reply

  • Regina
    November 7, 2021

    It is a beet soup, not borsch. For borsch there must be cabbage too.

    Reply

    • Taryn
      November 16, 2021

      She specifically acknowledges that they don’t always use cabbage because her children don’t like it. It is still borscht with or without cabbage, as that’s an optional addition.

      Reply

  • Marie Paule
    November 2, 2021

    Thanks for sharing your family recipe- it was delicious! I cheated by roasting the beets the night before- (the skin just slips off) and then chopping coarsely in the food processor. I added the cabbage & topped with sour cream. Delicious!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Sounds great, Marie. I’m glad you enjoyed this recipe!

      Reply

  • Sandy McWilliams
    November 1, 2021

    I have made this recipe several times and really enjoy it. Can I make it in a crock pot and take it to work? My coworkers would really like it I think.

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Sandy, I’m not sure if this one would work well in a slow cooker since you don’t want to overcook the cabbage or it will become mushy. Sorry that’s not very helpful, I’m just not sure I’d put it in a slow cooker. If you figure out a creative way, do let me know! 🙂

      Reply

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