This borscht recipe is delicious and easy to make! Full of healthy veggies, it’s vegetarian and can be made in an instant pot or stovetop. Video.
No winter lasts forever; no spring skips its turn. ―
The color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come.
Make it quickly in your instant pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most!
Craving beets? Take a peek at our favorite Beet Recipes for more ways to cook this nutritious little gem!
Watch how to make this Borscht Recipe
Where does Borscht Originate?
Borscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined feel free to use bone broth- or keep it vegan with veggie broth– up to you!
How to Serve Borscht!
We love it best with a dollop of sour cream and a sprinkling of fresh dill!
We hope you enjoy this simple Borscht recipe – made with colorful beets, cabbage and fresh dill. Share your adaptions and let us know what you think in the comments below!
More Favorite Beet Recipe recipes!
Borscht Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: soup, vegan, instant pot, vegetarian, gluten-free
- Method: Instant pot, stove top
- Cuisine: Russian
- Diet: Vegan
Description
A simple delicious recipe for Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stove top. Warming and nourishing, Borscht is full of flavor and nutrients!
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 6 large garlic cloves, rough chopped
- 2 stalks celery, chopped
- 1 cup carrots, sliced or diced small
- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
- 2 cups red cabbage, shredded or chopped
- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)
- 4 cups veggie broth (or chicken stock or traditional beef stock)
- 2 tablespoons tomato paste
- 1–2 bay leaves
- 1 teaspoon celery seeds- optional
- 1/2 teaspoon allspice
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne (more to taste)
- 2 tablespoons apple cider vinegar
- 1/2 cup fresh dill, chopped
Garnish: dollop of sour cream, Greek yogurt or vegan yogurt
Instructions
- Set Instapot to “saute” function.
- Add the olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often, making sure the onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.
- Add the broth and tomato paste, bay leaves, spices, salt and pepper. Give and stir and press the “cancel” button.
- Place the lid on the instant pot and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release. Once the float valve drops, open the lid.
- Stir in the apple cider vinegar. Taste and adjust salt and pepper.
- To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.
Notes
Stovetop: This can also be made on the stove top, in a similar fashion. Heat oil in a dutch oven over medium-high heat. Brown the onions, stirring 4-5 minutes. Lower heat to medium and add garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat. Add broth and tomato paste. Add spices, salt and pepper. Bring to a simmer, cover and simmer on low heat 20 minutes or until beets and carrots are tender. Continue with recipe above, adding vinegar, adjusting salt and pepper.
Leftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months.
Nutrition
- Serving Size: 1 ½ cups -without sour cream
- Calories: 106
- Sugar: 7.6 g
- Sodium: 491.4 mg
- Fat: 5.1 g
- Saturated Fat: 0.7 g
- Carbohydrates: 14.7 g
- Fiber: 3.8 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Delicious and hearty soup. I left out the cayenne pepper as I didn’t want it to be too spicy hot.
Glad you enjoyed Janet!
VERY peppery
Feel free to adjust to your taste. 🙂
That’s real simple
This is delicious! I cut the salt to 1 tsp and added a potato to it. I will definitely make this again! Thanks
Sounds great Linda!
My word to start off 2024 is Healthy. I wanted something warm, comforting and low calorie. Super tasty. I just added some kidney beans for protein and it makes a perfect meal. Thank you!
Nice, so glad you enjoyed! Here’s to a Healthy year!
It was good but I found it to peppery. I will try it next time with half the amount of pepper and maybe less cayenne.
Thanks for giving it a go Linda. Please do adjust to your taste!
Delicious!!!
So glad you enjoyed!