Ukrainian Vegetable Soup with Beets and Cabbage

Ukrainian vegetable soup, often called a meatless borshch, is a colorful pot of beets, cabbage, potatoes, vegetables, and broth. Versions vary by region and household; this one uses white beans for substance and a little vinegar to balance the beets, then finishes with fresh dill.

Ingredients

2 tablespoons olive or sunflower oil (30 ml)
1 medium yellow onion, finely diced (about 150 g)
2 medium carrots, peeled and diced (about 160 g)
1 medium red or green bell pepper, diced (about 150 g)
1 large raw beet, peeled and coarsely grated (about 250 g)
2 tablespoons tomato paste (about 32 g)
1 tablespoon apple cider vinegar (15 ml), plus more to taste
1 teaspoon granulated sugar (4 g), optional
8 cups low-sodium vegetable broth (1.9 L)
3 medium yellow or russet potatoes, peeled and cut into ½-inch cubes (about 450 g)
4 cups thinly sliced green cabbage (about 280 g)
1 can white beans, such as cannellini, drained and rinsed (15 ounces/425 g can; about 1½ cups or 255 g drained)
1 dried bay leaf
1 teaspoon fine salt, plus more to taste (about 6 g)
¼ teaspoon ground black pepper (about 0.5 g)
3 garlic cloves, finely grated or minced (about 9 g)
⅓ cup chopped fresh dill, lightly packed (about 10 g)
2 tablespoons chopped fresh parsley (about 8 g), optional
Sour cream or plant-based sour cream, for serving (about 1 tablespoon per bowl), optional

Instructions

Prepare the vegetables. Peel and dice the onion, carrots, pepper, and potatoes; peel and coarsely grate the beet; slice the cabbage; and mince the garlic. Drain and rinse the beans. This recipe allows about 25 minutes for this hands-on preparation, depending on your knife skills. Keep the potatoes submerged in a bowl of cold water if you cut them well before cooking, then drain them before adding them to the pot.
Soften the onion, carrot, and pepper. Heat the oil in a large heavy soup pot or Dutch oven over medium heat. Add the onion, carrot, and bell pepper and cook for 8 minutes, stirring every minute or two. The onion should look translucent and the carrots should begin to soften, but the vegetables do not need to brown. If the pot looks dry or the onion starts catching, lower the heat and add a tablespoon of broth.
Cook the beet mixture. Stir in the grated beet and tomato paste, coating the vegetables well. Add the vinegar and optional sugar, then pour in ½ cup (120 ml) of the measured broth. Cover and cook for 10 minutes over medium-low heat, stirring once halfway through. The beet will soften and the tomato paste will lose its raw smell. The vinegar helps keep the soup bright and balances the beet’s sweetness; add the rest of the broth only in the next step.
Simmer the potatoes. Pour the remaining broth into the pot and add the potatoes, bay leaf, salt, and pepper. Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer. Cook uncovered for 12 minutes. A gentle simmer is better than a hard boil: it cooks the potatoes evenly and helps them hold their shape rather than breaking into the broth.
Add the cabbage, beans, and beet mixture. Stir in the sliced cabbage, rinsed beans, and beet mixture. Bring the soup back to a simmer and cook for 12 minutes, stirring occasionally. Check a piece of potato and a strip of cabbage: both should be tender, while the cabbage still has a little texture. If either needs more time, simmer for a few extra minutes and check again.
Finish and rest the soup. Stir in the garlic and chopped dill, then simmer for 3 minutes. Taste and adjust with more salt, pepper, or vinegar as needed. Remove the bay leaf, turn off the heat, and let the soup rest for 5 minutes before serving. The finished broth should taste savory, gently sweet from the vegetables, and lightly tangy rather than sharply sour.

Tips

Grate the beet for an even cook. Coarsely grated beet softens in the short covered sauté and distributes its color throughout the soup. If you prefer visible chunks, dice the beet into small pieces, but expect it to need extra cooking time. Avoid adding large raw beet cubes at the last moment; they can remain firm while the potatoes and cabbage are already done.
Use low-sodium broth if possible. Broth brands and homemade stocks vary considerably in saltiness, and the soup reduces slightly as it simmers. Starting with a measured teaspoon of salt and adjusting at the end gives you more control. If your broth is salted, begin with less and taste before adding more.
Keep the vegetables tender, not mushy. Cut the potatoes into pieces of similar size and keep the pot at a gentle simmer after they go in. A vigorous boil can break them apart, and very thin cabbage can become limp if cooked far beyond the stated time.
Protect your hands and work surface. Beet juice can stain porous boards and pale clothing. Grate the beet on a plate or over a bowl, and rinse tools promptly. A little vinegar in the beet mixture brightens the soup, but add extra only after tasting the finished pot.

Serving Suggestions

Ladle the soup into warm bowls with a generous pinch of fresh dill or parsley. A spoonful of sour cream is a familiar finishing touch; use plant-based sour cream to keep the meal dairy-free. A small splash of vinegar at the table is useful for anyone who likes a sharper broth, while freshly ground black pepper adds gentle warmth.

Serve it with dense rye bread, seeded bread, or boiled potatoes on the side if you want a heartier meal. Garlic bread or simple toast is also good for soaking up the broth. The soup is filling enough to serve on its own for lunch, especially because the beans add substance, but a crisp cucumber salad or sliced radishes make a fresh contrast. If serving a group, set out dill, sour cream, and vinegar separately so everyone can adjust their bowl.

Variations

For a more traditional herb note, use fresh dill generously; it is easy to find in many grocery stores, but dried dill works in a pinch. Substitute 1 teaspoon dried dill for the fresh dill and add it with the broth so it has time to soften. The flavor will be less vivid and the soup will lack the fresh, leafy finish, so add a little fresh parsley at the end if available.

White beans make this version a substantial meatless soup, but you can use drained kidney beans or chickpeas instead. Kidney beans give the broth a slightly earthier flavor; chickpeas are firmer and more distinct. For a lighter soup, leave out the beans and add another potato or an extra cup of cabbage. To add more vegetables, stir in a cup of diced celery with the onion or a cup of frozen peas during the final few minutes.

Apple cider vinegar is a convenient way to add acidity. White wine vinegar is a close substitute; lemon juice also works but gives the broth a brighter citrus note. Start with the same amount and adjust after simmering. Tomato paste provides concentrated savory flavor and color; if you do not have it, use ½ cup (120 ml) crushed tomatoes and reduce the broth by the same amount. The result will be a little less concentrated, so taste for salt and acidity before serving.

Storage and Reheating

Let the soup cool briefly, then refrigerate it in shallow, covered containers within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The flavor often becomes more blended by the next day, and the potatoes may absorb some broth, so add a splash of water or vegetable broth when reheating if the soup seems too thick.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. For food safety, reheat leftovers to 165°F (74°C), checking with a food thermometer. You can also reheat a portion in the microwave in a covered, microwave-safe bowl, stirring midway through and checking the temperature in more than one spot. Avoid repeatedly cooling and reheating the whole pot; portioning it first makes it easier to handle safely.

For longer storage, freeze the cooled soup in freezer-safe containers with a little room for expansion. It keeps best for about 2 to 3 months for quality. Thaw it overnight in the refrigerator and reheat as above. Potatoes can become slightly softer after freezing, and the broth may separate a little; stirring as it warms usually brings it back together. Add fresh dill after reheating for a brighter flavor.

Frequently Asked Questions

Is Ukrainian vegetable soup the same as borshch?
This is a meatless version of borshch, a beet-based soup strongly associated with Ukrainian cooking. Borshch has many regional and household variations: some include meat, different vegetables, beans, or distinct ways of adding beets and acidity. This recipe is one practical vegetable-forward version, not a claim that there is only one correct formula.

Can I make the soup without beans?
Yes. The beans are included for a more filling meatless bowl, but they are not essential to the soup. Leave them out and keep the rest of the method the same, or add another potato or more cabbage. If you omit them, taste at the end and adjust the salt, since the beans otherwise add a little mild flavor and texture.

Why did my soup turn brown instead of bright red?
Beet variety, cooking time, and acidity can all affect the final color. Grating the beet and cooking it with tomato paste and vinegar helps distribute its color. If your soup tastes good but looks muted, stir in a small splash of vinegar or lemon juice at the end; avoid adding a large amount at once, since it can make the broth too sharp.

Can I make it ahead?
Yes. Make the soup up to 3 or 4 days ahead and refrigerate it promptly in covered containers. Reheat it to 165°F (74°C) before serving. For the freshest herbal flavor, reserve some chopped dill and add it to the bowls rather than cooking all of it into the soup.

Can I use pre-cooked or vacuum-packed beets?
You can, although they will be softer and may give the soup a slightly different texture. Skip the 10-minute covered beet sauté and stir chopped or grated cooked beets in with the cabbage and beans; let everything simmer until hot and the potatoes are tender. If the packaged beets contain vinegar or seasoning, taste the soup before adding the full tablespoon of vinegar or all the salt.

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