Ukrainian Red Borscht Soup with Beets, Cabbage & Beans

Ukrainian red borscht is a beet-based soup, often made with cabbage, potatoes, and a savory broth, then served hot with dill and a spoonful of sour cream. This meatless version uses white beans for substance and a little vinegar to balance the beets; family recipes and regional versions vary, so treat it as a flexible template rather than the only way to make borscht.

Ingredients

2 tablespoons neutral oil (30 ml), such as sunflower or canola oil
1 medium yellow onion, finely diced (about 150 g)
2 medium carrots, peeled and grated (about 180 g)
2 medium raw red beets, peeled and coarsely grated (about 350 g)
2 tablespoons tomato paste (30 g)
1 tablespoon red wine vinegar or cider vinegar (15 ml), plus more to taste
1 teaspoon granulated sugar (4 g)
8 cups low-sodium vegetable broth (1.9 L)
2 medium Yukon Gold or other waxy potatoes, cut into ½-inch (1.25 cm) cubes (about 350 g)
3 cups thinly sliced green cabbage (about 210 g)
1 can white beans, drained and rinsed, about 1½ cups (425 g can; about 250 g drained)
2 dried bay leaves (about 0.2 g)
1 teaspoon fine salt (5 g), then more as needed
½ teaspoon freshly ground black pepper (about 1 g)
1 garlic clove, finely grated or minced (about 5 g)
2 tablespoons chopped fresh dill (about 6 g), plus extra for serving
½ cup sour cream (120 g), for serving; use a plant-based alternative if desired
6 slices rye bread (about 180 g), optional, for serving

Instructions

Prepare the vegetables. Dice the onion, grate the carrots and peeled beets, cut the potatoes into small even cubes, and slice the cabbage thinly. Drain and rinse the beans. Keeping the potato pieces close in size helps them cook at the same rate. Grated beets stain hands and pale cutting boards, so use gloves or rinse the board promptly. Set the prepared ingredients near the stove before you begin cooking.
Cook the beet mixture. Warm the oil in a large skillet or sauté pan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until softened but not browned. Stir in the carrots and cook for 3 minutes. Add the grated beets, tomato paste, vinegar, and sugar. Stir until the tomato paste coats the vegetables, then add ½ cup (120 ml) of the broth. Cover and cook gently for 10 minutes, stirring once or twice. The beets should begin to soften but do not need to become completely tender in the skillet.
Start the soup. While the beet mixture cooks, pour the remaining 7½ cups (1.78 L) broth into a large soup pot. Add the potatoes, bay leaves, salt, and black pepper. Bring the broth to a boil over medium-high heat, then lower the heat to maintain a steady simmer. Cook uncovered for about 12 minutes, until the potatoes are nearly tender when pierced with a knife. Avoid a hard boil, which can break up the potatoes and make the broth cloudy.
Add cabbage and beans. Stir the sliced cabbage and drained white beans into the pot. Simmer for about 15 minutes, stirring occasionally, until the cabbage is tender but still has a little texture and the potatoes are cooked through. If the soup bubbles vigorously, lower the heat. A gentle simmer gives the cabbage time to soften without turning it limp and helps the beans remain mostly whole.
Bring the soup together. Scrape the beet mixture and any liquid from the skillet into the soup pot. Stir well so the red color spreads through the broth. Simmer for 5 minutes, then remove the bay leaves. Stir in the garlic and chopped dill. Taste the broth and adjust with more salt, pepper, or vinegar a little at a time. The finished soup should taste earthy and savory, with enough gentle acidity to keep the beets from seeming too sweet.
Rest briefly and serve. Turn off the heat and let the soup stand for 5 minutes so its flavors settle. Ladle into bowls, add a spoonful of sour cream and extra dill, and serve with rye bread if you like. The soup is ready to eat now, but its flavor often becomes more rounded after a night in the refrigerator.

Tips

Choose firm, fresh beets. Medium beets are easier to grate than very large ones and usually have a balanced sweetness. If you cannot find fresh raw beets, use vacuum-packed cooked beets, not pickled beets. Grate or chop the cooked beets and add them with the beet mixture, but shorten its covered cooking time to about 3 minutes so they do not become mushy. Pickled beets can make the broth overly sharp and sweet.
Keep the color bright. Vinegar added while the beets cook helps preserve their vivid red color and adds welcome acidity. Start with the stated tablespoon, then taste the finished soup before adding more. Different beets and broths vary, so too much vinegar at the beginning can overpower the pot before you have a chance to balance it.
Use broth you enjoy drinking. Low-sodium vegetable broth makes it easier to control the salt. If your broth is already seasoned, begin with less added salt and adjust at the end. For a richer traditional-style variation, use beef broth, while keeping in mind that it changes this recipe from vegetarian to meat-based.
Do not overcook the vegetables. Cut potatoes evenly and add the cabbage only after they are nearly tender. If you simmer the soup for a long time after everything is cooked, the cabbage can lose its texture and the potatoes may crumble. A gentle heat and a final taste adjustment make a better pot than vigorous boiling.

Serving Suggestions

Serve borscht hot in deep bowls, with sour cream stirred into the center or left on top as a cool, tangy garnish. Chopped dill is classic in flavor and especially welcome here because its fresh, grassy notes contrast with the earthy beets. For a dairy-free bowl, omit the sour cream or use an unsweetened plant-based alternative; a small spoonful of plain yogurt also works if dairy is suitable for your table.

Rye bread is an easy accompaniment for soaking up the broth. You can serve slices as they are, or toast them and rub lightly with a cut garlic clove. For a fuller meal, add a simple cucumber salad or a plate of sliced tomatoes and herbs. Because the soup already contains potatoes, cabbage, and beans, the side dishes can stay uncomplicated. Offer vinegar and black pepper at the table so guests can adjust their own bowls.

Variations

Make it with meat: Replace some or all of the vegetable broth with beef broth, or add cooked shredded beef when you add the beans. For a meat-based pot, cook the meat separately until tender and safely cooked, then add it to the soup; do not rely on the vegetable-soup timing to cook raw meat. A meatless broth with a dollop of sour cream is still satisfying, while beef broth gives the soup a deeper, more savory base.

Change the beans or vegetables: Kidney beans or chickpeas can stand in for white beans in the same quantity. They bring a slightly firmer texture and a more noticeable bean flavor. Some cooks add celery root, parsnip, or bell pepper; use one cup (about 120 g) of diced celery root or parsnip in place of part of the potato, or add one small diced bell pepper with the onion. These additions change the balance, so taste for salt and vinegar after simmering.

Make it without cabbage: If cabbage is unavailable or not to your taste, leave it out and add another small potato or about 1 cup (100 g) sliced mushrooms. Mushrooms make the broth more savory but give it a different character from the classic cabbage version. You can also use savoy cabbage, which tends to soften more quickly, so begin checking it after about 10 minutes of simmering.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, in shallow covered containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. Store sour cream and fresh dill separately and add them only when serving. The soup may become more deeply colored and flavorful as it rests; the potatoes can also absorb some broth, so expect the chilled soup to be thicker than it was on the first day.

Reheat only the amount you plan to eat. Warm it in a saucepan over medium-low heat, stirring now and then, until steaming throughout; add a splash of broth or water if it has thickened. For food safety, leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. You can also microwave a portion in a covered, microwave-safe bowl, stirring halfway through and checking the temperature in more than one spot. Freeze portions for up to 3 months for best quality. Thaw in the refrigerator overnight before reheating; potatoes may soften slightly after freezing.

Frequently Asked Questions

Is borscht Ukrainian? Ukrainian red borscht is a well-known Ukrainian dish, and beet-based soups are made in several parts of Eastern and Central Europe. Recipes differ by region and household: some use meat stock, some are meatless, and the vegetables and garnishes vary. This version is a meatless, bean-based recipe with cabbage and potatoes, not a claim that every Ukrainian borscht is made the same way.

Can I make this soup ahead? Yes. Cook it through, cool it promptly, and refrigerate it in a covered container. It keeps for 3 to 4 days, and the flavors often meld by the next day. For the freshest garnish, add dill and sour cream to each bowl rather than stirring them into the whole pot. If you are making it for guests, reheat gently and check the seasoning again before serving.

Can I use pre-cooked or canned beets? Vacuum-packed cooked beets work, although their texture is softer and the broth may not have quite the same fresh beet flavor. Add them late in the skillet step and heat them with the tomato paste, vinegar, and a little broth for only a few minutes. Avoid pickled beets unless you specifically want a sharper, sweeter soup, and reduce the vinegar if you do use them.

Why is my borscht not bright red? Beets can vary in color, and extended boiling or an alkaline ingredient can dull their red hue. Grating the beets and cooking them with vinegar helps, as does adding the beet mixture near the end rather than boiling it for a long time. The soup should still taste good if its color is more brick-red than vivid crimson; color alone is not a reliable measure of doneness.

Can I make the recipe vegan? The soup itself is vegan if you use vegetable broth and check that your broth contains no animal ingredients. Leave off the sour cream or choose an unsweetened dairy-free topping. White beans provide a hearty element, while dill and vinegar keep the bowl lively. Rye bread is often suitable, but check its ingredient list if you need to avoid dairy or other specific ingredients.

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