Ukrainian Vegetarian Soup: Bean Borscht

Ukrainian vegetarian borscht is a beet-red soup made with cabbage, potatoes, vegetables, and a savory broth, often served with dill and sour cream. There are many regional and family versions; this bean-filled one is hearty, gently tangy, and made with easy-to-find ingredients.

Ingredients

2 tablespoons (30 ml) neutral vegetable oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 medium carrots, peeled and grated, about 1 cup (150 g)
2 medium raw beets, peeled and coarsely grated, about 2 cups (300 g)
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or white wine vinegar
1 teaspoon (4 g) granulated sugar, optional
8 cups (1.9 L) vegetable broth, preferably low-sodium
2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes, about 2 cups (300 g)
1 small bay leaf
1½ teaspoons (9 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
4 cups (300 g) finely shredded green cabbage
1 can (15 ounces/425 g) white beans, drained and rinsed, about 1½ cups (255 g)
3 garlic cloves, finely grated or minced, about 1 tablespoon (9 g)
¼ cup (10 g) chopped fresh dill, plus more for serving
1 tablespoon (15 ml) lemon juice, or more to taste
½ cup (120 g) sour cream, for serving, optional

Instructions

Prepare the vegetables. Dice the onion, grate the carrots and beets, cube the potatoes, and shred the cabbage. Drain and rinse the beans. Having the vegetables ready before the pot heats makes the cooking sequence easier, especially because the grated beet mixture needs regular stirring.
Soften the onion and carrots. Warm the oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes, stirring now and then, until softened and translucent but not browned. Stir in the carrots and cook for 3 minutes. If the vegetables begin to stick, lower the heat and add a tablespoon of broth rather than letting the onion scorch.
Cook the beet mixture. Add the grated beets, tomato paste, vinegar, and optional sugar. Stir thoroughly so the tomato paste coats the vegetables. Cook for 5 minutes, stirring frequently, until the beets start to soften and the mixture smells sweet and earthy. The vinegar helps preserve the beets’ bright color and adds a light tang; it should not make the soup taste sharply sour.
Add the broth and potatoes. Pour in the vegetable broth and scrape the bottom of the pot to release any browned tomato paste. Add the potatoes, bay leaf, salt, and black pepper. Bring the soup to a boil over medium-high heat, which usually takes about 5 to 7 minutes, then reduce the heat to maintain a gentle simmer. Cover partially and simmer for 15 minutes, until the potatoes are nearly tender when pierced with a knife.
Simmer with cabbage and beans. Stir in the cabbage and rinsed beans. Simmer uncovered for 12 minutes, stirring once or twice, until the cabbage is tender but still holds its shape and the potatoes are completely cooked. If the soup is thicker than you like, add up to 1 cup (240 ml) of hot water or broth. If it seems thin, simmer it for a few extra minutes; the flavor will concentrate as some liquid evaporates.
Finish and rest. Remove the bay leaf. Stir in the garlic, dill, and lemon juice, then taste and adjust the salt, pepper, or lemon. Turn off the heat and let the soup stand for 5 minutes before serving. This short rest lets the garlic and dill flavor the broth without cooking away their freshness.
Serve. Ladle the borscht into bowls and top each serving with a spoonful of sour cream and extra dill, if desired. Offer bread at the table for dipping. The soup is delicious right away, but its flavors become more rounded after a night in the refrigerator.

Tips

Protect the beet color. Keep the vinegar in the recipe, or use the same amount of lemon juice. The acid gives the soup a balanced brightness and helps the beets retain their vivid red tone. Add it with the beets rather than waiting until the end; then use the final lemon juice to fine-tune the flavor.
Choose the right broth. Vegetable broths vary a lot in saltiness. Starting with low-sodium broth gives you more control, while a strongly seasoned broth may need less added salt. If using water instead, add salt gradually and expect a milder, less savory base.
Grate rather than slice the beets. Coarsely grated beets soften in the time given and distribute their color through the soup. If you prefer matchstick-cut beets, slice them very thinly and allow extra simmering time, checking that both the beets and potatoes are tender before serving.
Adjust the texture at the end. Cabbage and potatoes absorb broth as the soup stands, so a chilled portion may be thicker the next day. Stir in a splash of water or broth while reheating. Avoid boiling hard for a long time, which can break up the potatoes and make the cabbage limp.

Serving Suggestions

Serve this borscht hot in wide bowls, with sour cream, chopped dill, and a little black pepper. Sour cream is optional rather than essential; plain yogurt can work as a topping, though it tastes tangier and may separate if stirred into very hot soup. For a vegan bowl, leave off dairy or use a plant-based sour-cream alternative. Keep the topping separate until serving so everyone can choose.

Rye bread is a classic-feeling companion, and a slice of dark bread or a crusty roll is useful for soaking up the broth. For a more substantial meal, serve the soup with a simple cucumber salad, boiled potatoes with herbs, or a savory pastry. If serving guests, put extra dill, lemon wedges, and sour cream on the table; small additions let each person balance the soup to taste.

Variations

Use dried beans. Replace the canned beans with ¾ cup (150 g) dried white beans. Soak and cook them separately according to their package directions until tender, then add about 1½ cups (255 g) cooked beans when the cabbage goes in. Cooking dried beans directly in the acidic soup can make them take longer to soften, so cooking them separately is the more dependable option. Their flavor is a little fuller than canned beans.

Make it without beans. Omit the beans and add another potato, or use 1 cup (150 g) diced celery root or parsnip with the first potatoes. The soup will be lighter and less filling, with a slightly different sweetness if you choose parsnip. Check the broth seasoning after making the change, since beans contribute some substance and mellow the vegetable flavors.

Try a different cabbage or herb. Savoy cabbage can replace green cabbage in the same quantity; its leaves are more delicate, so begin checking for tenderness after 8 minutes. Fresh parsley can replace some or all of the dill for a softer, less distinctive herbal note. Dried dill is more concentrated and less fresh-tasting, so use 1 tablespoon (about 2 g) in the pot and add fresh herbs at the table if available.

Make the broth more substantial. For a deeper savory flavor, add 1 tablespoon (15 ml) soy sauce or a teaspoon of miso, thinning the miso with a little hot broth first. Both change the seasoning, so taste before adding more salt. These are practical pantry additions, not traditional requirements, and the soup remains flavorful without them.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in covered shallow containers. Keep the soup refrigerated for 3 to 4 days. The beets may tint the potatoes and beans more deeply as it sits, and the broth may thicken; both are normal. Store sour cream and fresh herb toppings separately so they keep their texture and can be added to individual bowls.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally, until steaming throughout and at least 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Add a little water or broth if needed. For microwave reheating, use a microwave-safe bowl, cover loosely, stir partway through, and check the temperature in more than one spot. Freeze cooled soup in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw it in the refrigerator before reheating; potatoes can become softer after freezing, but the soup will still be suitable for serving.

Frequently Asked Questions

Is this Ukrainian borscht vegetarian?
Yes. This recipe uses vegetable broth and white beans, with no meat or meat-based stock. Check the broth label if you are cooking for someone who avoids animal ingredients, since some packaged broths contain ingredients such as chicken stock. To make the bowl vegan, omit the sour cream or use a plant-based alternative.

Can I use cooked beets instead of raw beets?
Yes, but the color and texture will be a little different, and the beets will need less cooking. Use about 2 cups (300 g) cooked, peeled, grated beets. Add them with the cabbage and beans instead of cooking them with the tomato paste, and simmer until everything is hot and tender. The soup may be less intensely beet-flavored, so taste and adjust the vinegar or lemon.

Why did my borscht turn orange or lose its bright red color?
Beet variety, broth color, and cooking time can all affect the final shade. A little acid helps keep the color lively, so include the vinegar with the beets and avoid a long, vigorous boil. The soup may still look more red-orange than deep red; that is a normal variation and does not mean it has gone wrong.

Can I make the soup ahead?
Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly in covered containers. Its flavor often tastes more integrated the next day. Reheat the portion you need to at least 165°F (74°C), then add fresh dill and sour cream at the table rather than storing those toppings in the pot.

What can I use instead of white beans?
Chickpeas, butter beans, or kidney beans all work in the same drained quantity. Chickpeas keep their shape and have a firmer bite; butter beans are softer and creamier; kidney beans bring a more pronounced bean flavor and darker color. Rinse canned beans before adding them so their packing liquid does not cloud or over-salt the broth.

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