Beet Borscht Soup Recipe

Beet Borscht Soup Recipe

This is a simplified and easier version of the classic Russian Borscht without meat. So easy to make and loaded with beets, cabbage, potatoes and herbs, this soup is wonderful!
Prep Time: ten minutes
Cook Time: twenty minutes
Total Time: forty five minutes
Servings: eight servings


  • one medium onion, finely chopped
  • two carrots, shredded
  • two Tbsp oil
  • one Tbsp unsalted butter
  • two medium uncooked beets, shredded
  • half red bell pepper, cubed
  • one celery rib, chopped
  • one cup diced fresh tomatoes
  • two garlic cloves, minced
  • thirty two oz chicken broth
  • eight cups water
  • two bay leaves
  • three large potatoes, cubed
  • four cups green cabbage, shredded (half head)
  • two tsp salt, or to taste
  • one tsp ground black pepper
  • half tsp granulated sugar
  • two tsp lemon juice
  • two Tbsp cilantro, chopped
  • two Tbsp dill, chopped
  • two¬† Tbsp parsley, finely chopped


  • Finely chop the onion and shred the carrots.
  • In a Dutch oven, over medium heat, heat the oil and butter. Add the onions and carrots and saute until tender, about five min.
  • Meanwhile, finely chop the celery, cube the pepper, grate the beets and dice the tomatoes.
  • Add to the Dutch oven and saute another five minutes, stirring as needed.
  • Mix in the garlic.
  • Add the broth, water, bay leaves, potatoes and bring to a soft boil.
  • Meanwhile, grate the cabbage.
  • Add the cabbage, salt, pepper and sugar to the soup.
  • Cook twelve to fifteen¬† minutes.
  • Once the potatoes and cabbage are tender, add the lemon juice and herbs.
  • Enjoy,

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