Russian Tomato Soup: A Simple, Comforting Recipe

Russian tomato soup is a tomato-based vegetable soup made hearty with potatoes and cabbage, then finished with fresh dill and a spoonful of sour cream. There is no single standard version across Russian homes, but this stovetop recipe draws on familiar ingredients and makes a warming, gently tangy soup that is easy to adapt.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (160 g)
2 celery ribs, diced, about ½ cup (80 g)
3 garlic cloves, minced (9 g)
2 tablespoons tomato paste (32 g)
1 can crushed tomatoes, 28 ounces (794 g)
6 cups low-sodium vegetable broth (1.4 L)
2 medium Yukon Gold potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes, about 2 cups (350 g)
3 cups thinly sliced green cabbage (210 g)
1 bay leaf
1 teaspoon sweet paprika (2 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g), plus more to taste
1 teaspoon granulated sugar (4 g), optional, to soften tomato acidity
1 tablespoon lemon juice (15 ml)
½ cup chopped fresh dill (about 15 g), divided
½ cup sour cream (120 g), for serving, optional

Instructions

Prepare the vegetables. Dice the onion, carrots, and celery into similar small pieces so they soften at about the same rate. Mince the garlic, cut the potatoes into even cubes, and slice the cabbage into thin ribbons. If you are preparing ahead, keep the potatoes submerged in cold water to prevent browning, then drain and pat them dry before adding them to the pot.
Soften the aromatics. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery with the salt and pepper. Cook for about 8 minutes, stirring occasionally, until the onion is translucent and the carrots have started to soften. Keep the heat moderate; browning the vegetables heavily can make the soup taste more like a roast than a light vegetable soup.
Toast the tomato paste and garlic. Stir in the minced garlic, tomato paste, and paprika. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells fragrant. This brief cooking step takes away the raw taste of the paste and gives the broth a deeper tomato flavor. If the paste begins to stick, add a splash of broth rather than letting it scorch.
Simmer the potatoes in the tomato broth. Pour in the crushed tomatoes and vegetable broth, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Add the cubed potatoes and bay leaf. Stir, bring the liquid to a gentle boil, then reduce the heat so it simmers steadily. Cover partly and cook for 15 minutes, or until the potatoes are nearly tender when pierced with a knife.
Add the cabbage. Stir in the sliced cabbage and optional sugar. Return the soup to a gentle simmer and cook uncovered for 12 minutes, stirring once or twice, until the cabbage is tender but still has a little structure. The cabbage should not dissolve into the broth. If the soup seems thicker than you like, add up to 1 cup (240 ml) of hot broth or water and bring it back to a simmer.
Season and finish. Remove the bay leaf. Stir in the lemon juice and about half of the chopped dill. Taste the broth before adding more salt: canned tomatoes and different broths vary in saltiness. Add extra pepper, lemon, or a pinch of sugar as needed. Turn off the heat and let the soup stand for 5 minutes so the flavors settle, then ladle it into bowls and finish with the remaining dill and sour cream if using.

Tips

Use the right cabbage cut. Thin ribbons soften evenly and are easy to eat from a spoon. Thick wedges take longer and can leave the rest of the vegetables overcooked by the time they are tender. If you prefer a more substantial texture, slice the cabbage a little wider, but allow a few extra minutes of simmering.
Adjust acidity gradually. Tomatoes differ in sweetness and tartness, so the listed sugar is optional rather than essential. Taste the finished broth first. A small amount of sugar can round off sharpness, while lemon juice added at the end brightens the soup; too much of either can make it taste unbalanced.
Choose a practical tomato substitute. If crushed tomatoes are unavailable, use one 28-ounce (794 g) can of diced tomatoes and crush some of them with a spoon as they simmer. The broth will be a little chunkier. For a smoother soup, briefly blend a few cups and stir them back in; avoid blending the entire pot if you want the potatoes and cabbage to keep their texture.
Keep the simmer gentle. A rolling boil can break up the potatoes and make the cabbage too soft. Once the liquid boils, lower the heat until only small bubbles rise occasionally. If using a pot with a tight-fitting lid, leave it slightly ajar to reduce the chance of the soup boiling over.

Serving Suggestions

Serve the soup hot in warmed bowls, with a generous scattering of fresh dill and a spoonful of sour cream. Sour cream adds a cool, creamy contrast to the acidic tomato broth; stir it into each bowl rather than into the whole pot, especially if you expect leftovers. A slice of dark rye bread, seeded bread, or a simple crusty loaf is useful for dipping and makes the meal more filling.

For a fuller table, pair the soup with buttered bread, a cucumber and radish salad, or small savory pastries. Keep additional lemon wedges, black pepper, and dill on the table so everyone can adjust their bowl. If serving sour cream, let people add it at the table: a swirl creates a marbled look, while stirring it in makes the broth creamier and slightly less sharp.

Variations

Make it more filling: Add ½ cup (95 g) rinsed pearl barley with the broth and potatoes. Barley needs longer than the vegetables, so simmer it until nearly tender before adding the cabbage; check the package timing and add extra broth or water as needed. You can also add 1 cup (150 g) drained white beans during the last 10 minutes, which adds a soft, creamy texture without changing the tomato-and-dill character.

Use fresh tomatoes: Replace the canned tomatoes with about 2 pounds (900 g) ripe tomatoes, chopped. They can be less concentrated than canned tomatoes, so simmer the soup uncovered for a few extra minutes and adjust the seasoning at the end. A tablespoon of tomato paste is still useful for body, particularly when the fresh tomatoes are watery or out of season.

Make it vegetarian or vegan: The recipe is already vegetarian when made with vegetable broth. To make it vegan, omit the sour cream or use an unsweetened plant-based alternative. If you want a richer finish without a dairy substitute, drizzle a little olive oil over each bowl; it adds a rounded mouthfeel but not the tang of sour cream.

Change the herbs and spice: Dill is the most distinctive finishing herb here, but a little chopped parsley can be used if fresh dill is hard to find. The result will be milder and less characteristically dill-forward. For gentle warmth, add a pinch of hot paprika or red pepper flakes with the tomato paste; keep the amount small so it does not overpower the vegetables.

Storage and Reheating

Cool the soup and refrigerate it within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Store it covered in the refrigerator for 3 to 4 days. The potatoes will absorb some broth as the soup sits, so loosen each portion with a splash of water or broth when reheating. For best texture, store sour cream separately and add it only when serving.

Reheat a portion in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; use a food thermometer to confirm leftovers reach 165°F (74°C). You can also microwave a covered portion, pausing to stir so it heats evenly, and check the temperature in several places. The soup can be frozen for up to 3 months in freezer-safe containers with room for expansion. Thaw it in the refrigerator, then reheat to 165°F (74°C); potatoes and cabbage may soften after freezing, but the flavor remains suitable for a quick meal.

Frequently Asked Questions

Is Russian tomato soup the same as borscht?
No. Borscht is most commonly associated with beets, though its ingredients and forms vary widely across regions and households. This recipe is a tomato-forward vegetable soup with potatoes and cabbage. It shares some familiar ingredients and serving traditions, such as dill and sour cream, but it is not a beet-based borscht recipe.

Can I make the soup without cabbage?
Yes. Leave it out for a simpler tomato and potato soup, or replace it with about 3 cups (90 g) of baby spinach, stirring the spinach in during the final 2 minutes. Spinach wilts much faster and gives a softer, greener result, so do not add it at the same time as cabbage.

Can I make it ahead?
Yes. The soup can be cooked a day ahead and refrigerated once cooled. Its flavor often tastes more blended after resting, though the potatoes will absorb broth and the cabbage will soften further. Reheat gently with a little extra broth or water, and add fresh dill and sour cream just before serving.

How can I make the soup smoother?
For a partly smooth texture, remove about 2 cups (480 ml) of soup, blend it carefully until smooth, and stir it back into the pot. Let the portion cool slightly before blending, and follow your blender’s instructions for hot liquids. This thickens the broth while leaving plenty of potato and cabbage pieces intact.

Why does my tomato soup taste too sour?
Tomatoes can vary in acidity, and some canned varieties taste sharper than others. First check the salt, since an under-seasoned soup can seem more acidic. Then stir in the optional sugar a small pinch at a time, or add a little more broth. Avoid adding a large amount of sugar at once, because it can make the soup taste sweet rather than balanced.

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