Yellow beets provide a new look to this satisfying borscht (although it can be
made with red beets instead if you prefer). To cut down on prep time, you can
shred, rather than chop, the vegetables. This will change the texture of the soup,
but some people prefer it this way.
Both the beets and the potato will begin to darken if not submerged in liquid
right away. So, as soon as you cut or shred them, add them to the slow cooker
along with the broth. This can be soy-free if you use a soy-free vegan sour
SLOW COOKER SIZE: 6-QUART
COOK TIME: 8 HOURS ON LOW
5 cups vegetable broth
4 medium-size yellow beets, peeled and minced or shredded (3½ to 4 cups)
1 large yellow onion, minced
1 large carrot, minced or shredded
1 large russet potato, peeled and minced
3 cups shredded cabbage
1 teaspoon light brown sugar
1 teaspoon dried thyme
¼ cup minced fresh dill or 1 tablespoon dried dill weed
½ teaspoon caraway seeds
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
½ cup vegan sour cream, purchased or homemade for garnish
1. Combine the broth, beets, onion, carrot, potato, and cabbage in the slow
cooker. Add the sugar, thyme, half of the dill, and the caraway seeds. Cover
and cook on Low for 8 hours.
2. Season to taste with salt and pepper. Stir in the lemon juice, then taste and
adjust the seasonings, if needed.
3. Serve hot, or set aside to cool and then refrigerate until well chilled and
serve cold. Garnish each serving with a spoonful of vegan sour cream and a
sprinkling of the remaining dill.