Russian Beet Stew with Cabbage, Potatoes, and Dill

Russian beet stew is a hearty, borscht-inspired pot of beets, cabbage, potatoes, and white beans simmered in a savory broth, then finished with fresh dill. It is warming without being heavy, and a little vinegar keeps the earthy vegetables bright; recipes vary from family to family, so this version is one practical, meat-free approach.

Ingredients

2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
1 large yellow onion, finely diced, about 1 cup (150 g)
1 medium carrot, peeled and grated, about 1 cup (100 g)
1½ pounds (680 g) raw beets, peeled and cut into matchsticks or coarsely grated
2 tablespoons (32 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar or red wine vinegar, plus more to taste
6 cups (1.4 L) vegetable broth, preferably low-sodium
4 cups (280 g) thinly sliced green cabbage
12 ounces (340 g) potatoes, peeled if desired and cut into ½-inch (1.3 cm) cubes
1 can white beans, 15 ounces (425 g), drained and rinsed, about 1½ cups (255 g)
2 garlic cloves (6 g), finely chopped
2 bay leaves
1 teaspoon (6 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
¼ cup (10 g) chopped fresh dill, divided
½ cup (120 g) sour cream, for serving
6 slices (about 300 g) rye bread, for serving, optional

Instructions

Prepare the vegetables. Peel and cut the beets, dice the onion, grate the carrot, slice the cabbage, and cube the potatoes. Keep the potato cubes in a bowl of cold water if you need to wait more than a few minutes, then drain them before adding. Chop the garlic and dill, rinse and drain the beans, and measure out the broth and seasonings. Cutting the beets into small matchsticks helps them soften evenly; grating them makes the finished stew thicker and more evenly colored.
Soften the onion and carrot. Set a large heavy pot or Dutch oven over medium heat and add the oil. When it shimmers, add the onion and carrot. Cook for about 8 minutes, stirring every minute or two, until the onion is soft and translucent and the carrot has begun to soften. Lower the heat if the onion starts to brown; a gentle sauté builds flavor without giving the broth a scorched or bitter taste.
Cook the beets with tomato and vinegar. Stir in the beets, tomato paste, vinegar, garlic, salt, and pepper. Cook for 5 minutes, stirring often so the tomato paste coats the vegetables and does not stick to the bottom. The vinegar gives the beets a slight tang and helps the stew retain a lively flavor. The vegetables do not need to be tender yet; they will continue cooking in the broth.
Simmer the cabbage. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pot. Add the cabbage and bay leaves, then bring the mixture to a gentle boil. Reduce the heat, cover the pot, and simmer for 15 minutes. Keep it at a steady, quiet simmer rather than a hard boil, which can break down the cabbage too quickly and make the broth cloudy.
Add potatoes and cook until tender. Stir in the drained potatoes. Cover and simmer for 17 minutes, then check a cube with the tip of a knife. It should be tender all the way through but still hold its shape. If the pieces are larger than ½ inch, they may need a few extra minutes; if they are smaller, begin checking sooner. Stir once or twice during this stage to prevent vegetables settling on the bottom.
Finish with beans and dill. Add the rinsed beans and half of the dill. Simmer uncovered for 5 minutes, just long enough to heat the beans and let the flavors mingle. Remove the bay leaves. Taste the broth and adjust with additional salt, pepper, or a small splash of vinegar. If the stew tastes flat, add vinegar a teaspoon at a time; if it is too sharp, let it simmer for another minute or add a little broth.
Rest and serve. Turn off the heat and let the pot stand for 5 minutes so the broth settles and the vegetables absorb some of its seasoning. Ladle into bowls and top each portion with sour cream and the remaining dill. Serve rye bread alongside, if using. The stew will look deep red or magenta depending on the beets and whether they were grated or cut into strips.

Tips

Protect the color without making it sour. A measured tablespoon of vinegar brightens the beets, but the right amount depends on how sweet and earthy your beets are. Taste at the end before adding more. Lemon juice can stand in for vinegar, though it gives the broth a fresher citrus note.
Choose your beet cut for the texture you want. Matchsticks make a stew with distinct vegetable pieces; coarsely grated beets release more color and thicken the broth. A food processor with a grating disk is useful for a larger batch, but avoid grating the beets too finely into a wet pulp.
Use broth with care. Low-sodium vegetable broth gives you control over seasoning. If your broth is salted, start with half the listed salt and adjust after the beans have warmed. Chicken broth works if you do not need the stew to be vegetarian, but it changes the flavor from the vegetable-forward version here.
Keep the vegetables intact. Cut potatoes into similarly sized cubes and keep the pot at a gentle simmer. A vigorous boil can make potatoes crumble and cabbage overly soft. If you want a thicker stew, mash a few potato cubes against the side of the pot rather than adding flour or starch.

Serving Suggestions

Serve the stew hot in wide bowls, with a spoonful of sour cream and a generous scatter of dill. The cool, creamy topping contrasts with the tangy broth, but it is optional; plain yogurt is a workable substitute and tastes a little sharper. For a dairy-free bowl, omit the topping or use an unsweetened plant-based alternative. Check that any substitute is not vanilla-flavored or sweetened.

Rye bread is a natural partner because its hearty flavor stands up to the beets and cabbage. Toasted slices are especially useful for dipping into the broth. For a fuller meal, add a simple cucumber salad, pickled vegetables, or a plate of sliced black bread. Since the stew already contains potatoes and beans, a light side is often enough. Offer extra vinegar or sour cream at the table so diners can adjust their own bowls.

Variations

Make it without beans: Leave out the white beans for a more vegetable-focused pot. Add an extra potato or another cup of cabbage if you want to keep the portions substantial. The broth will be a little lighter and less creamy in texture.

Use a different bean: Cannellini beans, navy beans, or cooked butter beans all work. Their flavor is mild, so they will not compete with the beets. Chickpeas can also be used, though they have a firmer bite and make the stew feel less traditional.

Add meat if desired: For a meat-based version, simmer cooked shredded beef or pork in the broth, or use a meat broth in place of vegetable broth. Cooked meat should be added already safely cooked and warmed thoroughly in the stew. A raw meat version requires a separate recipe and careful temperature checks; do not assume that the vegetable simmering times here are sufficient to cook meat safely.

Adjust the vegetables: Parsnips can replace the carrot for a sweeter, earthier flavor. A little celery can be sautéed with the onion, while savoy cabbage can replace green cabbage and softens somewhat faster. Keep the total amount of vegetables close to the recipe so the broth remains balanced. Some versions include a little sugar to soften the beet flavor, but taste the finished stew first; many beets are naturally sweet enough.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided among shallow containers if the pot is large. Keep the stew covered in the refrigerator for 3 to 4 days. The beets may deepen in color as it sits, and the potatoes can absorb broth, so the next serving may be thicker than the first. Stir in a splash of broth or water when reheating if needed.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe bowl, stirring occasionally so it warms evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Bring it to a gentle simmer after it reaches temperature, but avoid boiling it for a long time because the potatoes and cabbage can break down.

For longer storage, freeze the stew in airtight freezer-safe containers for up to 3 months for best quality, leaving a little headspace for expansion. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes may become slightly softer after freezing, but the stew remains suitable for a simple reheated meal. Add fresh dill and sour cream after reheating rather than freezing them in the pot.

Frequently Asked Questions

Is Russian beet stew the same as borscht?
This recipe is borscht-inspired: it uses the familiar combination of beets, cabbage, broth, and a tangy finish. Borscht is made in many countries and regions, with substantial variations in vegetables, meat, texture, and toppings. The name and ingredients overlap, but no single pot represents every regional or family version.

Can I use cooked or vacuum-packed beets?
Raw beets give the broth time to take on their color and flavor as they simmer. Cooked vacuum-packed beets can be used in a pinch, but add them later, with the beans, so they do not become too soft. Choose plain beets rather than pickled ones, reduce or omit the vinegar, and expect a less developed beet flavor and a slightly different texture.

Can I make the stew ahead?
Yes. Make it a day ahead, cool it promptly, and refrigerate it covered. The flavors often meld overnight, and the broth may thicken as the potatoes and beans rest. Reheat it to 165°F (74°C), then adjust the seasoning and add fresh dill and sour cream just before serving.

Why is my beet stew not bright red?
Beet color varies with the variety, age, and cooking conditions. A longer, harder boil or a long cooking time can dull the color, while grated beets usually release more pigment than matchsticks. A little vinegar helps preserve a bright impression and balance the flavor, but the exact shade is not a reliable measure of doneness.

Can I make it in a slow cooker?
You can adapt it, but the stovetop method gives better control over the sauté and vegetable texture. For a slow-cooker version, sauté the onion, carrot, and beets with tomato paste and vinegar on the stove first, then transfer them with broth, cabbage, bay leaves, and potatoes. Cook until the vegetables are tender, add beans near the end to warm through, and finish with dill. Slow-cooker times vary by appliance, so check the potatoes rather than relying only on the clock.

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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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