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Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

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Preparation Time 10 minutes
Cooking time 7 hours

A strikingly coloured, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.


  • 1 kg (2 lb 4 oz) beetroot (beets), peeled and cut into 3 cm (1¼ inch) pieces
  • 1 brown onion, finely chopped
  • 1.5 litres (52 fl oz/6 cups) good-quality vegetable stock
  • 400 g (14 oz) potatoes, peeled and coarsely chopped
  • 3 tablespoons finely chopped dill stems
  • 1 fresh or dried bay leaf
  • dill sprigs and sour cream or crème fraîche, to serve

Rye croutons

  • 6 slices rye bread
  • 2 tablespoons olive oil
  • sea salt


Put the beetroot, onion, stock, potatoes, dill stems and bay leaf into the slow cooker. Season with sea salt and freshly ground black pepper, then cook on high for 7 hours, or until the beetroot is tender.

When the soup has about 30 minutes to go, make the rye croutons. Heat the oven to 190°C (375°F). Cut the bread into 1–2 cm (½–¾ inch) cubes, leaving the crusts on. Put in a large bowl, add the olive oil and season with salt. Toss to coat in the oil. Arrange in a single layer on a baking tray and bake for about 15 minutes, turning every 5 minutes, until crisp.

Remove the bay leaf from the soup and discard. Using a stick blender, food processor or blender, purée the soup in batches until smooth. Check the seasoning.

Serve with the rye croutons, dill sprigs and sour cream or crème fraîche.