Hearty borscht soup made with cabbage, tomato, potatoes and white kidney beans. This nutritious beet soup will be great for lunch or dinner.
European popular dish in deep red color made with beetroot, cabbage, tomato, white potatoes, carrot and beans. Learn how to make healthy and flavorful dish for your weeknight dinner.
Borscht Soup Recipe
Texture: thick with many variety of vegetables.
Taste: salty, earthy flavor, a little tangy, since beets and lemon goes well together.
Simplicity: vegetables needs to be sliced or diced, step by step cooking is also needed. You don’t cook all vegetables at once. To make the soup delicious and not mushy these steps are important.
Meal Type: luncheon, soup.
Where is borscht originally from?
This sour soup is well known in Eastern European countries. It is usually associated with Russia, Poland, Lithuania, Romania and Ukraine. There are many variations of the borscht for each country, you can find recipes for Polish, Ukrainian, Czech or Russian Borscht, however soup originally comes from Ukraine.
Ingredients Needed
- Unsalted Butter
- Onion
- Garlic
- Beets
- Chicken Broth
- Carrot
- Tomato
- Savoy Cabbage
- Potatoes
- White Kidney Beans
- Lemon Juice
- Salt
- Pepper
How to make Borscht Soup
- (Full recipe below). Saute chopped onion and garlic clove in a large pot.
- Add chopped beets (save stems for later) and chicken broth. Cook for 15-20 minutes.
- Add rest of vegetables and beet stems, cook for another 20 minutes.
- Once veggies are soft and cooked, add kidney beans, lemon juice, salt and pepper, cook on low-medium heat for extra 20 minutes.
Tips to make Beet Soup
- Don’t overcook the borscht, it will become brownish. It is better to cook on low-medium heat rather than high heat. You want bright red beet soup.
- Make sure to use flavorful chicken broth or chicken stock. You can buy the broth/stock at the store or make your own. I used my chicken broth for this recipe.
- Cook vegetables according to the steps. I like to cook beets first for 15-20 minutes, then rest of veggies. Also, add kidney beans in the last 20 minutes to prevent them from becoming to soft.
- Serve the soup with plain greek yogurt or sour cream.
- If the soup is thick for your liking, you can increase the broth by 1 or 2 cups, if needed.
- SUBSTITUTIONS: You can use any type of cabbage for this soup, I used savoy.
- Also, you can use any type of beans: red kidney beans, pinto beans, black beans, chickpeas etc.
Beet Soup Faq’s
You can use vegetarian bouillon, broth or stock. Alternatively, you can use water, but increase amount of salt and black pepper.
It is healthy simply because, it is packed with variety of vegetables including beets, potatoes, cabbage, tomato and carrot. It is low in fat, rich in antioxidants, vitamins B and C.
Yes, you can freeze in glass or plastic container for several months.
Sour cream, plain greek yogurt, freshly chopped parsley or dill.
Other Soup Recipes:
Would you like to see more? SUBSCRIBE to receive recipes and party themes in your inbox! Also, follow me on FACEBOOK, PINTEREST, INSTAGRAM or TWITTER.
Borscht Soup
Ingredients
- 1 Tbsp. unsalted butter
- 1 onion small, chopped
- 1 garlic clove minced
- 3 beets 1 bunch with stems
- 10 cups chicken broth homemade or store bought
- 2 potatoes small, peeled, diced
- 1 carrot small, sliced
- 1 tomato diced
- 1 cup savoy cabbage chopped
- 19 oz. white kidney beans 540 ml
- 3 Tbsp. lemon juice
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
Instructions
- In a large pot melt butter, saute onion for 5 – 9 minutes on medium heat. Add garlic and cook for another 1 minute.
- Remove stems from beets, dice them, set aside. Peel and dice beets into small cubes.
- Pour chicken broth, add cubed beets (except stems). Cook on low-medium heat partially covered for 15-20 minutes.
- Add potatoes, carrot, tomato, savoy cabbage and beet stems. Cook for another 20 minutes until all vegetables will be soft.
- Add kidney beans plus the liquid from the can, add lemon juice, salt and pepper. Cook for 20 minutes.
Notes
- Don’t overcook the borscht, it will become brownish. It is better to cook on low-medium heat rather than high heat. You want bright red beet soup.
- Make sure to use flavorful chicken broth or chicken stock. You can buy the broth/stock at the store or make your own. I used my chicken broth for this recipe.
- Cook vegetables according to the steps. I like to cook beets first for 15-20 minutes, then rest of veggies. Also, add kidney beans in the last 20 minutes to prevent them from becoming to soft.
- Serve the soup with plain greek yogurt or sour cream.
- If the soup is thick for your liking, you can increase the broth by 1 or 2 cups, if needed.
- SUBSTITUTIONS: You can use any type of cabbage for this soup, I used savoy.
- Also, you can use any type of beans: red kidney beans, pinto beans, black beans, chickpeas etc.
Nutrition
Update Notes: This post was published in March, 2014, it was updated with new tips and Faq’s in February, 2020.
Ceara @ Ceara's Kitchen
This looks like a wonderful soup Ilona – I love Borscht and beet soup so can’t wait to try a vegetarian version of this 😀 Pinned!
Ilona
Thank you Ceara:)
Chris @ Shared Appetite
What an interesting and unique looking soup! I’ve never seen it before but it looks delicious! I think I need to get me some beets!
Ilona
I grew up in Europe, so I know many interesting recipes. Thank you Chris for visiting my blog:)
Olga Kerney
It’s far away from the real Borscht. This soup (Borscht) should contain the tomatoes, or tomato paste, garlic and dill !
Ilona
I know, but this is the soup I usually ate in Poland when I was growing up. It is not Ukrainian borscht. But it is called borscht in our country too. Anyway this is my version but thank you for your comment!