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Share your recipes April 2017

Food Ventures

Cabbage Borscht

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(Courtesy of 163 Best Paleo Slow Cooker Recipes. Serves 8.)

Medium to large (3 & 2 to 5 quart) slow cooker. If halving the recipe, use a small (about 2 quart) slow cooker, blender or food processor.


1 tablespoon extra virgin olive oil

2 onions, finely chopped

4 stalks celery, diced

2 carrots, peeled and diced

4 cloves garlic, minced

1 tsp. caraway seeds

2 tsp. sea salt

2 tsp. cracked black peppercorns

1 can (28 oz.) tomatoes with juice, coarsely chopped, divided (When using canned tomatoes, check to see that they are gluten‑free. If you prefer, use 4 cups peeled, chopped, fresh tomatoes)

1 tbsp. coconut sugar

3 medium beets, peeled and diced

1 potato, peeled and diced, optional

4 cups beef stock or vegetable stock

1 tbsp. red wine vinegar

4 cups finely shredded cabbage

Sour cream, optional

Finely chopped dill


In a skillet, heat oil over medium heat. Add onions, celery and carrots and cook, stirring, until softened, about 7 minutes. Add garlic, caraway seeds, salt and peppercorns and cook stirring, for 1 minute.

Transfer to a blender or food processor fitted with a metal blade. Add half the tomatoes with juice and process until smooth. Transfer to slow cooker stoneware.

Add remaining tomatoes, coconut sugar, beets, and potato, if using, to stoneware. Add stock.

Cover and cook on low for 6 hours or on high for 3 hours, until vegetables are tender. Add vinegar and cabbage, in batches, stirring until each is submerged. Cover and cook on high for 20 to 30 minutes, until cabbage is tender. To serve, ladle into bowls, add a dollop of sour cream, if using, and garnish with dill.

Note: If you prefer a smoother soup, do not puree the vegetables early on. Instead, wait until they have finished cooking, and puree the soup in the pot using an immersion blender before adding the vinegar and cabbage. Allow the soup time to reheat (cook on high for 10 or 15 minutes) before adding the cabbage to ensure that it cooks.


Ann's Article:

The Pull and Power of Paleo Eating


Ann Hattes travels far and wide in search of interesting food adventures.

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