Russian Red Soup (Borscht): A Beet and Cabbage Recipe

Russian red soup, often called borscht, is a beet-based soup commonly made with cabbage, potatoes, and a tangy tomato broth. This meatless stovetop version is hearty but not heavy, and a little vinegar keeps the beets’ earthy sweetness balanced; recipes vary across Russia, Ukraine, and neighboring regions, so this is one practical home-style interpretation.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 large yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and grated, about 1 cup (120 g)
3 medium raw beets, peeled and coarsely grated, about 1 pound (450 g)
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or red wine vinegar
1 teaspoon (4 g) granulated sugar, optional
9 cups (2.1 L) vegetable broth, preferably low-sodium
2 medium Yukon Gold or russet potatoes, peeled and cut into ½-inch cubes, about 2 cups (300 g)
4 cups (280 g) thinly sliced green cabbage
2 bay leaves
1½ teaspoons (9 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
2 garlic cloves, finely grated or minced, about 2 teaspoons (6 g)
⅓ cup (10 g) chopped fresh dill, plus more for serving
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, grate the carrots and peeled beets, cube the potatoes, and slice the cabbage. Keep the vegetables in separate piles so they can go into the pot at the right time. Beet juice can stain a light-colored cutting board; use a board that can be washed promptly, or line it with parchment while grating.
Soften the onion and carrot. Heat the oil in a large, heavy soup pot over medium heat. Add the onion and carrots and cook for about 8 minutes, stirring occasionally, until the onion is soft and translucent. Lower the heat if the onion begins to brown; this soup benefits from gentle sweetness rather than a deeply browned base.
Cook the beets with tomato and vinegar. Stir in the grated beets, tomato paste, vinegar, and optional sugar. Cook for 8 minutes, stirring often, until the beet strands begin to soften and the tomato paste is evenly distributed. The vinegar adds brightness and helps keep the beet flavor lively, while the tomato paste gives the broth body. If the mixture sticks, stir in a splash of broth.
Simmer the potatoes. Pour in the vegetable broth, then add the potatoes, bay leaves, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat so it simmers steadily. Cook uncovered for 20 minutes, stirring once or twice, until the potatoes are nearly tender. Avoid a hard rolling boil, which can break up the potatoes and make the broth cloudy.
Add the cabbage. Stir in the sliced cabbage and simmer for 17 minutes, or until the cabbage is tender but still has a little structure and the potatoes are fully cooked. The exact time depends on how thinly the cabbage is sliced and the size of the potato cubes. If you prefer softer cabbage, give it a few extra minutes; if you like a little bite, begin checking earlier.
Finish the soup. Remove and discard the bay leaves. Stir in the garlic and chopped dill, then simmer for 2 minutes. Taste the broth and adjust the salt, pepper, and vinegar. Add another teaspoon of vinegar if the sweetness of the beets needs balancing, or a small splash of broth if the soup is thicker than you like.
Serve warm. Ladle into bowls and top each serving with a spoonful of sour cream and more fresh dill, if desired. The soup is ready right away, though its flavor often becomes more rounded after a short rest while you set the table.

Tips

Grate the beets for an even texture. Coarsely grated beets soften faster and distribute their color through the broth. If you prefer a chunkier soup, cut them into small matchsticks, but allow extra simmering time and check that they are tender before serving.
Keep the acidity adjustable. Beets vary in sweetness, and broth brands vary in saltiness. Start with the listed vinegar and salt, then taste near the end. Add more vinegar a teaspoon at a time rather than pouring it in all at once; too much can make the soup sharp.
Choose broth thoughtfully. Low-sodium vegetable broth makes it easier to control seasoning. Water can replace some or all of the broth, but the result will taste lighter and less savory, so taste carefully and consider adding a little extra salt, dill, or tomato paste.
Prevent overcooked vegetables. Cut the potatoes into pieces of similar size and add the cabbage only after the potatoes have had their first simmer. A gentle simmer—not vigorous boiling—helps the vegetables keep their shape.

Serving Suggestions

Serve the soup hot in wide bowls, with sour cream and fresh dill added at the table. The cool, creamy topping contrasts with the tangy broth, but it is optional; leave it off for a dairy-free bowl. For a plant-based alternative, use an unsweetened dairy-free sour cream or a spoonful of plain, unsweetened plant-based yogurt. A slice of dark rye bread or crusty bread is useful for dipping and makes the meal more filling.

For a larger spread, serve borscht as a first course before roasted vegetables, dumplings, or a simple grain dish. The soup is substantial enough to be a light main course on its own, especially with bread. Keep garnishes separate until serving so each person can choose the amount of sour cream, dill, or extra vinegar they want. A small dish of chopped dill and a bottle of vinegar on the table make it easy to adjust individual bowls without changing the whole pot.

Variations

Add beans for more substance. Stir in one drained 15-ounce (425 g) can of white beans during the final 10 minutes of simmering. This adds a creamy texture and makes the soup more filling without changing its basic beet-and-cabbage character. Rinse canned beans before adding them, especially if they are packed with a lot of salt.

Use a different broth or add meat. Beef broth is used in some versions and gives the soup a deeper, meatier flavor; substitute it cup for cup for the vegetable broth. Some family recipes include cooked beef or pork, while others are meatless. If adding leftover cooked meat, stir it in near the end and heat it thoroughly. For raw meat, use a recipe designed around that cut and follow safe cooking guidance rather than adding it without adjusting the method.

Make it more tomato-forward. Add one additional tablespoon (16 g) of tomato paste with the beets for a fuller tomato flavor. If the finished soup then tastes too sweet or dense, balance it with a little more vinegar and broth. Tomato paste varies in concentration, so make this adjustment gradually.

Swap the fresh dill carefully. Fresh dill is a familiar finishing herb, but chopped parsley works if dill is unavailable; it gives a cleaner, less anise-like herbal flavor. Dried dill can be used in a pinch: start with 1 teaspoon (1 g), add it during the simmer, and finish with parsley if you have it. Dried herbs are more concentrated and do not provide the same fresh aroma.

Storage and Reheating

Let the soup stop steaming heavily, then transfer it to shallow, covered containers and refrigerate it within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The beet color may deepen and the vegetables may soften slightly as it sits, but the flavor often tastes more integrated the next day. Store sour cream and fresh dill separately and add them only when serving.

To freeze, cool the soup promptly and pack it into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, or reheat from frozen over low heat with a splash of broth, stirring occasionally. Potatoes can become a little softer after freezing, so expect a less distinct texture.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring until steaming hot throughout. Leftovers should reach 165°F (74°C), the USDA FSIS safe reheating temperature; check the center with a food thermometer. You can also reheat an individual portion in the microwave, stirring partway through so it heats evenly. Avoid repeatedly cooling and reheating the full pot.

Frequently Asked Questions

Is Russian red soup the same as borscht?
Borscht is the common English name for a family of beet soups made in Russia, Ukraine, and other parts of Eastern and Central Europe. Ingredients and techniques differ by region and household. This recipe is a meatless Russian-style version with beets, cabbage, potatoes, tomato, and dill rather than a claim to one definitive version.

Can I make this soup ahead?
Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly. Reheat gently and taste before serving, since the beets can become more pronounced as the soup rests. You may want a small splash of vinegar or broth to refresh the flavor and texture.

How do I keep the soup a bright red color?
Grated beets, tomato paste, and a little vinegar provide the soup’s deep red color. Avoid a prolonged hard boil, which can dull the color and break down the vegetables. The finished shade naturally varies with the beets; it may look more ruby, magenta, or brick red depending on their variety and freshness.

Can I make it without cabbage?
Yes. Leave it out for a softer, more beet-forward soup, or replace it with 2 cups (about 60 g) of thinly sliced kale. Add kale during the final 8 to 10 minutes so it wilts without becoming overly soft. If you omit cabbage without replacing it, the finished soup will be a little lighter in texture.

Why does my borscht taste too sweet or too sour?
Beets and carrots are naturally sweet, and tomato paste can add more sweetness. If the broth tastes too sweet, add vinegar in small increments and taste again. If it is too sour, stir in a little extra broth or a pinch of sugar, then check the salt. Small changes work better than trying to correct the entire pot at once.

Do I need to peel the beets?
Peeling is recommended here because grated beets go directly into the soup, and their skins can leave a slightly rough texture. Trim the tops and roots first, then peel with a vegetable peeler. Wearing food-safe gloves is optional but can help keep beet juice off your hands; any temporary staining usually fades with washing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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