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.
Hal Borland
Why You’ll Love This Borscht Soup Recipe!
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!
- Nourishing winter recipe! A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul.
- Easy to make! A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove.
- So much flavor! Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor.
- Vegan-friendly! A plant-based recipe that can be served with vegan yogurt!
Craving beets? Take a peek at our favorite Beet Recipes for more ways to cook this nutritious little gem!
What is Borscht?
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!
Borscht Recipe ingredients
- Beet: You’ll need about 2 cups thinly sliced or diced, so an extra large beet should do the trick! You will also need a cup of beet stems and greens, or sub with another cup of cabbage.
- Other vegetables: Onion, garlic cloves, celery stalks, carrots, and red cabbage.
- Olive oil: Or butter, for sautéing the veggies.
- Veggie broth: Or use chicken broth or traditional beef stock.
- Tomato paste: Intensifies the flavor of the soup and helps to thicken it a bit.
- Spices: Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne.
- Apple cider vinegar: A splash of acidity that enhances all of the flavors of the dish.
- Fresh dill: A pop of fresh, herby flavor that tastes like spring to come!
- Sour cream, Greek yogurt, or vegan yogurt to garnish!
How to make Beet Borscht
See notes for stovetop instructions.
Step 1: Sauté veggies. Set Instapot to “saute” function. Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir.
Step 2: Add broth and seasonings. Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”.
Step 3: Pressure cook. Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid.
Step 4: Add vinegar, taste and adjust. Stir in the apple cider vinegar, then taste and adjust for salt and black pepper.
Step 5: Serve. Serve in bowls with a dollop of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too!
What do I eat with borscht?
This hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard boiled egg.
Storing Beet Borscht
Store leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months. Thaw in the fridge overnight. Enjoy chilled or reheat on the stovetop of microwave.
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!
Recipe FAQs
Traditionally, borscht is made with beef stock and boiled vegetables. Here we use veggie broth and a sautéing method. You can sub chicken or beef stock.
In this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes.
Either way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting warm.
Yes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system.
Serve with sourdough, a salad like Endive Apple Salad or Waldorf Salad, mashed potatoes, or Crispy Herby Smashed Potatoes.
The beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it!
More Favorite Beet Recipe recipes!
Borscht Recipe | 60-Sec Video
Borscht Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4-6
- 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
My mother use to buy Manaschewitz borscht in a jar. As a kid I just coulsn’t bring myself to taste it. I made this recipe and all I can say is… I get it Mom… it’s delicious!!!
Thank you again!
Glad you enjoyed Pam! Mom is usually right!?
Another soup recipe knocked out of the park! Loved the cayenne and pepper in it. A very good balance of flavors. I used the beef broth which went so well with the beets. My only change was not adding allspice. Thanks for another wonderful recipe!
Glad you enjoyed this Lauri! Thanks for taking time to review.
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!