This Russian-style borscht is a vibrant beet soup simmered with cabbage, potatoes, carrots, and a little vinegar, then finished with fresh dill. Borscht is enjoyed across several Eastern European cuisines, and recipes vary by region and household; this meatless version makes a hearty, balanced bowl without a long simmer.
Ingredients
- 2 tablespoons sunflower oil or other neutral oil (30 ml)
- 1 medium yellow onion, finely chopped (about 150 g)
- 1 medium carrot, peeled and grated (about 100 g)
- 3 medium beets, peeled and coarsely grated (about 450 g)
- 2 tablespoons tomato paste (32 g)
- 1 tablespoon red wine vinegar or cider vinegar (15 ml)
- 1 teaspoon granulated sugar, optional (4 g)
- 8 cups low-sodium vegetable broth (1.9 L)
- 2 medium yellow potatoes, peeled if desired and cut into ½-inch cubes (about 350 g)
- 3 cups thinly sliced green cabbage (about 210 g)
- 1 dried bay leaf
- 1 teaspoon kosher salt, plus more to taste (about 5 g; use less if your broth is salty)
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 2 tablespoons chopped fresh dill, plus more for serving (about 6 g)
- ½ cup sour cream, for serving (120 g)
- 6 slices rye bread, for serving (about 240 g)
Instructions
- Prepare the vegetables. Chop the onion, grate the carrot and beets, dice the potatoes, and slice the cabbage before you start cooking. Keep the beets separate from the potatoes and cabbage so they are easy to add at the right time. Grating the beets rather than cutting them into large chunks helps them soften evenly during the relatively short simmer.
- Soften the onion and carrot. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion and carrot and cook for 8 minutes, stirring occasionally, until the onion is translucent and the carrot has begun to soften. Lower the heat if the vegetables start browning; the goal is a gentle, sweet base, not crisp or deeply caramelized vegetables.
- Cook the beets. Stir in the grated beets and cook for 10 minutes, stirring every couple of minutes. They will soften and release their color, but do not need to become completely tender yet. Add the tomato paste, vinegar, and optional sugar, then stir for 1 minute so the paste coats the vegetables. The vinegar gives the soup a pleasant tart edge and helps the beet flavor stay bright.
- Add broth and potatoes. Pour in the vegetable broth and add the potatoes, bay leaf, salt, and black pepper. Bring the pot to a boil, which should take about 4 minutes, then reduce the heat to maintain a steady, gentle simmer. Partly cover the pot and simmer for 15 minutes, stirring once or twice. The potatoes should be starting to turn tender but should still hold their shape.
- Simmer with cabbage. Stir in the sliced cabbage. Return the soup to a gentle simmer and cook uncovered for 12 minutes, or until the cabbage is tender and the potatoes can be easily pierced with a fork. Avoid a hard boil, which can break up the potatoes and make the broth cloudy. If the soup seems thicker than you like, add a little hot water or broth.
- Finish and season. Remove and discard the bay leaf. Stir in the garlic and chopped dill and simmer for 5 minutes. Taste the broth and adjust with more salt, pepper, or a small splash of vinegar. Add vinegar gradually: the soup should taste lively, not sharply sour. Ladle into bowls and top each portion with sour cream and extra dill.
- Serve. Bring rye bread to the table for dipping. If you prefer a creamier bowl, swirl the sour cream into each serving rather than stirring it into the whole pot; that keeps the broth’s color clear and lets everyone choose how much to add.
Tips
- Protect the beet color. Vinegar added with the tomato paste gives the beets a little acidity while they cook, which helps the soup keep its vivid ruby appearance. It also balances their natural sweetness. If your beets are especially sweet, add another teaspoon of vinegar at the end rather than increasing the sugar.
- Choose fresh, firm beets. Smaller or medium beets are usually easier to grate and tend to cook more evenly than very large, woody ones. Wear an apron or use a board you can wash promptly; beet juice can stain hands, cloth, and porous surfaces. A food processor with a grating attachment is a quick alternative to a box grater.
- Keep the texture in mind. Cut the potatoes into similar-sized pieces so they finish together, and slice the cabbage thinly for a tender result. If you like cabbage with more bite, add it during the final 8 minutes instead of simmering it for the full 12.
- Adjust the broth, not just the salt. Low-sodium broth gives you control over seasoning, while a salty stock can make the soup taste over-seasoned after it reduces. If the finished soup tastes flat, try a little vinegar or dill before adding more salt; if it is too tart, a pinch of sugar can round it out.
Serving Suggestions
Serve borscht hot in warmed bowls, with a spoonful of sour cream and a generous scattering of fresh dill. Rye bread is a classic, practical accompaniment: its earthy flavor suits the beets, and its sturdy crumb is good for soaking up the broth. If rye is hard to find, pumpernickel or another dense seeded bread works well, though a softer loaf will make the meal feel less traditional.
For a more substantial meatless dinner, serve the soup with boiled or roasted potatoes on the side, or put buttered noodles on the table for anyone who wants extra starch. A crisp cucumber salad or sliced cucumbers dressed lightly with vinegar and dill adds a cool contrast. Keep acidic sides modest, since the soup already has a tart note from the vinegar.
Offer sour cream separately rather than mixing it into the pot. A dollop softens the sharpness and adds a creamy contrast, while leaving it off keeps the soup dairy-free. A small dish of chopped dill, black pepper, and extra vinegar lets diners adjust their own bowls. The soup is also satisfying as a first course before a simple main dish, but it is substantial enough to serve as the centerpiece of a light meal.
Variations
Add beans for a heartier soup. Stir in 1½ cups (about 250 g) drained and rinsed canned white beans during the last 8 minutes of simmering. They add a creamy, mild element without changing the beet-and-cabbage character. If the beans are salted, taste before adding extra salt.
Use vegetable stock or water. A flavorful vegetable broth gives the meatless soup more depth. Water is a workable substitute if broth is unavailable, but the result will be lighter; compensate with a little more dill, black pepper, or a small additional spoonful of tomato paste, then season to taste. Avoid adding all those extras automatically—taste the pot first.
Make a richer beet base. Replace the tomato paste with ½ cup (120 ml) finely chopped canned tomatoes, or use both for a more tomato-forward broth. Chopped tomatoes add liquid and a softer texture, so simmer the soup uncovered if it seems thin. Tomato paste gives a deeper, more concentrated flavor and is the simplest option for this quick version.
Serve it chilled. Borscht is also served cold in some regional and family traditions, though cold versions are not all made the same way. For a chilled bowl, cook this recipe as directed, cool it promptly, and refrigerate it until cold; the potatoes and cabbage make this version heartier than a simple cold beet soup. Serve with sour cream and dill, and add a splash of cold water or broth if it thickens in the refrigerator.
Make it dairy-free. Leave off the sour cream or use an unsweetened plant-based sour cream alternative. The soup itself is dairy-free as written. A squeeze of lemon or a teaspoon of vinegar at the table can provide some of the tang that the sour cream would otherwise balance.
Storage and Reheating
Cool the soup and refrigerate it within 2 hours of cooking, storing it in a covered container. It keeps for 3 to 4 days in the refrigerator. For the best texture, store sour cream and fresh dill separately and add them only when serving. The beets may tint the potatoes and cabbage more deeply as the soup sits, and the flavor often becomes more blended by the next day.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring occasionally until steaming throughout. USDA guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Add a splash of broth or water if the soup has thickened. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C).
To freeze, cool the soup promptly and transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 to 3 months for best quality. Thaw in the refrigerator overnight, then reheat to 165°F (74°C). Potatoes can become slightly softer after freezing, but the soup remains enjoyable; stir gently to avoid breaking them up.
Frequently Asked Questions
Is borscht Russian?
Borscht is associated with several cuisines across Eastern Europe, and its national origins are disputed. Russian cooks have their own well-established versions, alongside Ukrainian, Polish, and other regional traditions. This recipe is described as Russian-style rather than the single definitive version: ingredients and proportions vary by region and household.
Can I make this borscht ahead?
Yes. Make the soup a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently to 165°F (74°C) before serving, then add fresh dill and sour cream to the bowls. If it has thickened overnight, loosen it with a little broth or water and taste again for salt and vinegar.
Why is my borscht not bright red?
Beets vary in color, and a long, vigorous boil can make their color look duller. Grated beets, a gentle simmer, and vinegar added during cooking help preserve a lively color, but shade naturally varies. Stirring sour cream into the whole pot will turn the broth pink and cloudy, so add it to individual bowls if you want a ruby-red soup.
Can I use cooked or pre-grated beets?
Raw grated beets are best for this method because they soften in the pot and flavor the broth as they cook. Pre-cooked beets can work, but they will not need the full 10-minute beet cooking stage: add them with the cabbage instead, and simmer until heated through. Pre-grated raw beets are convenient if they are plain and fresh; avoid pickled beets, which can make the soup much sweeter and more acidic.
Can I leave out the cabbage or potatoes?
You can, although both help give this version its familiar hearty texture. If leaving out cabbage, add an extra potato or a cup of white beans, and begin checking tenderness earlier. If leaving out potatoes, use beans or simply make a lighter broth; the soup will cook faster, so simmer the cabbage only until tender. Adjust the broth and seasoning at the end rather than trying to replace each missing ingredient exactly.
What should I serve if I do not have rye bread?
Pumpernickel, seeded whole-grain bread, or a crusty sourdough loaf are good alternatives. Toasted bread can also be served alongside the soup, especially if the loaf is soft. Choose a bread with enough structure to dip, and keep the toppings simple so they do not compete with the dill and beet flavor.
Related
- Russian Borscht: A Traditional Beet Soup Recipe with Beef
- Russian Food and Drinks: Oladyi and Berry Kompot
- Russian Food Traditions: A Classic Pot of Shchi
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