Russian- and Polish-style beetroot soups are part of a broad family of dishes, with recipes varying by region and household; the history and origin of borscht are disputed. This hearty, meat-free version combines beets, cabbage, potatoes, and white beans in a tangy broth, borrowing the rustic feel of Russian borscht while nodding to Polish barszcz with its bright beet-and-vinegar finish.
Grated beets make the soup cook in a practical amount of time, and beans give it substance without changing the vegetable-forward flavor. Serve it hot with dill and a spoonful of sour cream, or leave the toppings off for a vegan bowl.
Ingredients
- 2 tablespoons (30 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 2 medium carrots, peeled and diced, about 1 cup (180 g)
- 2 celery ribs, diced, about ½ cup (80 g)
- 1½ pounds (680 g) raw red beets, peeled and coarsely grated; wear gloves if you want to avoid stained hands
- 2 tablespoons (30 g) tomato paste
- 8 cups (1.9 L) vegetable broth, preferably low-sodium
- 1 dried bay leaf
- 2 medium Yukon Gold or other waxy potatoes, diced into ½-inch pieces, about 2 cups (300 g)
- 3 packed cups (210 g) thinly sliced green cabbage
- 1 can (15 ounces / 425 g) white beans, such as cannellini, drained and rinsed; this yields about 1½ cups (255 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 2 tablespoons (30 ml) apple cider vinegar or red wine vinegar, plus more to taste
- 1¼ teaspoons (7.5 g) fine salt, or to taste
- ½ teaspoon (1 g) freshly ground black pepper
- 1 teaspoon (4 g) granulated sugar, optional, only if the finished soup tastes too sharp
- ¼ cup (10 g) chopped fresh dill, plus extra for serving
- For serving: ½ cup (120 g) sour cream or plain yogurt, optional; use a dairy-free alternative to keep the soup vegan
Instructions
- Prepare the vegetables. Dice the onion, carrots, celery, and potatoes; slice the cabbage thinly; and peel and coarsely grate the beets. Chop the garlic and dill, keeping the dill aside for the end. Set out the rinsed beans, broth, and remaining ingredients before heating the pot. The vegetables cook most evenly when the potato pieces are close in size and the cabbage is sliced thinly.
- Soften the aromatics, 8 minutes. Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for about 8 minutes, stirring now and then, until the onion is translucent and the carrots begin to soften. Lower the heat if the onion starts to brown; the aim is a sweet, tender base, not a browned one.
- Cook the beets, 5 minutes. Stir in the grated beets and tomato paste. Cook for 5 minutes, stirring frequently so the beets soften slightly and the paste coats the vegetables without sticking. Add the garlic during the final 30 seconds of this step. Cooking the garlic briefly before adding liquid helps mellow its raw edge while preventing it from scorching.
- Simmer the beet broth, 20 minutes. Pour in the vegetable broth, add the bay leaf, and stir in the salt and black pepper. Bring the pot to a gentle boil, then reduce the heat so the soup simmers steadily. Cover it partially and cook for 20 minutes. A gentle simmer helps the grated beets soften without making the broth evaporate too quickly.
- Add the potatoes and cabbage, 17 minutes. Stir in the diced potatoes and sliced cabbage. Return the soup to a gentle simmer and cook uncovered for about 17 minutes, or until the potatoes are tender when pierced with a knife and the cabbage is soft but not disintegrating. Check that the bottom is not catching; stir every few minutes and lower the heat if necessary. Potato size can affect the timing, so use tenderness rather than the clock alone as the final check.
- Finish with beans and vinegar, 5 minutes. Add the drained beans and cook for 5 minutes, just until they are hot. Remove and discard the bay leaf. Stir in the vinegar and chopped dill, then taste. Add more vinegar a teaspoon at a time if you want a brighter, sharper soup; add the optional sugar only if the beets and vinegar taste noticeably unbalanced. Adjust the salt and pepper before serving.
- Ladle and garnish. Serve the soup hot, with sour cream or yogurt and extra dill at the table. For a vegan serving, leave off the dairy or use a plant-based alternative. The soup will look especially vivid when the toppings are added just before eating rather than stirred into the whole pot.
Tips
- Grate rather than cut the beets into large chunks. Coarsely grated beets soften within the recipe’s simmering time and spread their color throughout the broth. If you prefer a soup with distinct beet pieces, cut them into small matchsticks and expect to simmer until tender; larger cubes will take longer, so check them before adding the potatoes.
- Use broth that is not too salty. The soup reduces slightly as it simmers, and canned beans may already contain salt. Starting with low-sodium broth makes it easier to season at the end. If using salted broth, begin with less added salt, then taste after the beans and vinegar are in.
- Choose an alternative to cabbage if needed. Savoy cabbage works in place of green cabbage and has a tender texture. Thinly sliced kale can also be used, but it tastes more assertive and may need several extra minutes to soften. Add tender greens near the end instead of simmering them for the full cabbage time.
- Balance the finish gradually. Vinegar is important for a lively beet flavor, but too much at once can make the broth harsh. Stir in the listed amount, taste, and add more in small increments. If the soup is too sour, a little extra broth or a small pinch of sugar can round it out; avoid trying to correct it with a large amount of sugar.
Serving Suggestions
Serve the soup in warm bowls with a swirl of sour cream or plain yogurt, chopped dill, and a slice of rye or sourdough bread for dipping. If you want a more filling meal, put extra white beans on the table or serve the soup alongside buttered potatoes or a simple cucumber salad. A small dish of vinegar is useful for anyone who likes a sharper bowl, since people can adjust their own servings without changing the whole pot.
For a dairy-free meal, choose plant-based sour cream or simply finish each bowl with dill and black pepper. If serving guests with different preferences, keep the dairy and fresh herbs on the side. This soup is substantial enough to serve as a main course, especially with bread, but it also works as a first course in smaller portions.
Variations
For a clearer Polish-style bowl: Skip the potatoes, cabbage, and beans, and strain the cooked vegetables out of the broth before serving if you want a more delicate, clear beet soup inspired by barszcz. That produces a different, lighter style than the hearty recipe here, so season the broth carefully and serve it in cups or small bowls. Polish barszcz has many forms, and this is one practical direction rather than a single definitive version.
For a richer Russian-style variation: Add 1 cup (150 g) diced bell pepper with the onion and carrots, or stir in 1 tablespoon (15 g) of butter at the end for a rounder flavor. For extra body without dairy, mash a few cooked potato pieces against the side of the pot and stir them back in. Use vegetable broth and beans as written to keep the soup meat-free; versions made with meat broth exist, but they have a different flavor and need a separate recipe’s cooking times.
For a sweeter beet flavor: Use red wine vinegar or cider vinegar as listed and add a little more carrot. If fresh dill is unavailable, use 1 tablespoon (about 1 g) dried dill instead, adding it with the broth so it has time to soften and release its flavor. Dried dill is more concentrated and less fresh-tasting, so avoid substituting it in equal volume for the chopped fresh herb.
Storage and Reheating
Cool the soup promptly and refrigerate it within 2 hours of cooking. Store it in a covered container in the refrigerator for 3 to 4 days. The beets may deepen in color as the soup sits, and the potatoes and beans can absorb some broth, so stir in a splash of water or broth when reheating if the texture has thickened.
Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. You can also reheat a serving in the microwave, stirring partway through and checking that it is hot throughout. Avoid repeatedly cooling and reheating the full pot.
For longer storage, freeze the cooled soup in airtight freezer containers, leaving a little room for expansion. It keeps best for about 2 to 3 months for quality. Thaw it in the refrigerator, then reheat to 165°F (74°C). Potatoes may become slightly softer after freezing, but stirring the soup well after reheating helps bring the broth back together. Add fresh dill and sour cream only when serving.
Frequently Asked Questions
Is this Russian borscht or Polish barszcz?
This is a hearty beetroot soup inspired by both traditions, not a claim to represent every regional version. It includes cabbage, potatoes, and beans, which make it closer in texture to a substantial borscht-style meal. Polish barszcz can also refer to clearer beet soups, while recipes in both cuisines vary between families and regions.
Can I make the soup ahead?
Yes. Make it up to 3 or 4 days ahead and keep it refrigerated in a covered container. Its flavor often becomes more blended after a night in the refrigerator. Reheat it to 165°F (74°C), then add fresh dill and any dairy topping just before serving so those finishing touches stay fresh.
Can I use cooked or vacuum-packed beets?
Yes, though raw beets give the broth the most time to develop flavor as they simmer. Use about 1½ pounds (680 g) cooked beets, grate them, and add them with the potatoes and cabbage rather than cooking them for the first 25 minutes. The soup may have a softer beet flavor, and you should simmer until the potatoes and cabbage are tender.
How can I make the soup without beans?
Simply omit them for a lighter soup, or replace them with 1½ cups (240 g) cooked chickpeas or diced cooked potatoes if you want to keep it filling. Add chickpeas at the same point as the beans. If you add more potatoes, check that the pieces are tender before serving and add a little extra broth if the soup becomes too thick.
Why did my beet soup turn a dull color?
Beet color can change with cooking time and the acidity of the broth. The vinegar in this recipe helps keep the flavor bright and gives the soup a sharper finish, so add it near the end and taste before serving. Older beets or a long, vigorous boil may also result in a less vivid color; a steady, gentle simmer is preferable.
Can I make it vegan?
The soup itself is vegan when made with vegetable broth and oil. Use a dairy-free topping or skip the sour cream and yogurt. Check packaged broth and beans if you are avoiding particular ingredients, and serve with vegan bread if bread is part of the meal.
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