Beets
Forest Mushrooms
Carrots
Potato
Cabbage
Onion
Sour Cream
Dill
Vegetarian Borscht
Cook Time: 1 hour
338 cal, 19g fat, 34g carbs, 12g protein, 10g fiber
![Healthy](https://eatgoodathome.com/wp-content/themes/storefront-child/images/menu_icons/healthy.png)
![Kid-Approved](https://eatgoodathome.com/wp-content/themes/storefront-child/images/menu_icons//kidApproved.png)
![Slow Cooker](https://eatgoodathome.com/wp-content/themes/storefront-child/images/menu_icons/slowCooker.png)
![Dairy-Free (Friendly)](https://eatgoodathome.com/wp-content/themes/storefront-child/images/menu_icons/dairy_free.png)
![Gluten-Free (Friendly) (Friendly)](https://eatgoodathome.com/wp-content/themes/storefront-child/images/menu_icons/glutenfree.png)
Healthy • Kid-Approved • Slow Cooker • Dairy-Free (Friendly) • Gluten-Free (Friendly)
This vegetarian version of borscht is incredibly healthy and flavorful. Beets slow cook with potatoes and cabbage for a filling soup that is full of iron, and is served topped with sour cream and dill.