Slow Cooker Little Potato & Root Vegetable Borscht

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Serving: 6

Melt away the frost of wintry weather with this delicious treat from The Little Potato Company. Featured in the Living Well Eating Smart newsletter issue #75 (January 11th to March 21st, 2018).

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a skillet over medium heat, brown ground meat with onion, garlic, thyme and paprika. Add to slow cooker set to high heat. Wash hands after handling raw meat.

4. Add a little stock to the skillet and whisk to deglaze any brown bits. Add to slow cooker. Add remaining stock, tomato paste, potatoes, cabbage, carrots and beets.

5. Cook for 4 hours.

6. Serve with a dollop of yogurt or sour cream and fresh chopped herbs.

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Nutrition Facts

Recipe nutrition facts and image provided by The Little Potato Company. For more nutrient-rich kitchen inspirations, visit

Nutrition Facts Per Cup with 2 Teaspoons Sour Cream Garnish:
Calories: 330
Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: 63 mg
Sodium: 464 mg
Carbohydrates: 27 g
Fiber: 4 g
Protein: 28 g