Slow Cooker Chilled Borscht
Make this colorful and refreshing soup in a slow cooker, and then chill it in the refrigerator for a few hours before eating.
Serves: 6Hands-on: 5 minutesTotal: 10 hours 5 minutesDifficulty: Easy
- 3½ cups shredded cooked beets
- ¼ cup diced onion
- ½ tsp. salt
- 1 tsp. sugar
- ¼ cup lemon juice
- ½ Tbsp. celery seed
- 2 cups vegetable broth
- 2 cups water
- Place all of the ingredients in a 4-quart slow cooker. Cover and cook on low for 6–8 hours or on high for 4 hours.
- Refrigerate the soup for 4 hours or overnight. Serve cold.