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Chopped beet soup with potatoes and cabbage with a dollop of greek yogurt.
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5 from 1 vote

Borscht Soup

Borscht soup made with white kidney beans, tomato and beets.
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: European
Keyword: beetsoup, borscht
Servings: 5
Calories: 278kcal
Author: Ilona


  • 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


  • 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.


  • 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.
  • 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.
  • Serve the soup with plain greek yogurt or sour cream. 
  • The soup is thick, but you can increase the broth by 1 or 2 cups, if needed.


Calories: 278kcal | Carbohydrates: 48g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 2356mg | Potassium: 1495mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2473IU | Vitamin C: 60mg | Calcium: 116mg | Iron: 7mg