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A simple delicious Borscht Recipe -a healthy, vegetarian beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients! Vegan-adaptable and gluten-free. Video
No winter lasts forever; no spring skips its turn. ―
The color of this soup almost feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, Borscht nourishes body and soul. This version made by my friend Tonia is vegan, except for a dollop of sour cream (or yogurt ) on the top, but feel free to leave it off entirely or sub vegan yogurt. I find the little extra richness to be lovely.
Earthy, tangy and subtly sweet from the beets, Borscht is elevated with a generous sprinkling of fresh dill. A whisper of Spring.
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 more Beet Recipes? Take a peek at our collection of 20+ Best Beet Recipes, for more ways to cook this nutritious little gem!
How to make Broscht| Video
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!
The fresh really dill elevates the Borscht – so be sure to include this!
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!
Other Beet recipes you may like
- 2O+ Vibrant Beet Recipes
- Healing Lentil Beet Soup
- Beet Braised Lentils
- Beet Bliss Bowl
- How to Make Beet Kvass!
- Poke Beets!
- Delicious Beet Salad Recipe with Feta & Pistachios
Simple 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
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!
- 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 teaspoon celery seed
- 1/2 teaspoon allspice
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne (more to taste)
- 2 tablespoon apple cider vinegar
- 1/2 cup fresh dill, chopped
Garnish: dollop of sour cream, Greek yogurt or vegan yogurt
Set Instapot to “saute” function.
Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure 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, spices, salt and pepper. Give and stir and press “cancel” button.
Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 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.
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.
- Serving Size: 1.5 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
Keywords: vegan Borscht, vegetarian Borscht, instant pot Borscht, easy borscht recipe, beet borscht, beet soup, beet cabbage soup,
Delicious! My first time eating borscht and I just loved the color, and being able to use all the fresh winter produce. My husband is Russian and said it reminded him of his childhood, but was even better!
Awesome Brenna! Glad you both enjoyed it!
I’ve been wanting to eat borscht, and was so happy to have made this recipe. It’s delicious, and I felt so guilt-free in eating it (I don’t tend to make my healthiest choices over the winter holidays). I was the one who enjoyed it the most at home, the kids weren’t too keen on it. Still, I’m so glad that I made this version – I almost couldn’t stop eating it. I had 2.5-3 bowls of it, consecutively. Yum! Thanks for posting this recipe.
That is the best when it is delicious and guilt free! So glad you enjoyed Maria.
It sounds to me like a vegetable soup with beets.
I have tried many recipes before but the best and the simplest was my mothers.
A few potatoes cut in 1/4 bite sized.
Very thinly cut green cabage. The thinner the cut the better.
Salt to taste.
Meat for the meat eaters.
Take a whole beet and boil it until soft. Take it out of water and let it to cool off.
In the mean time slice the onion and fry it a little on the pan with the oil until soft a little. Also shred the cabbage at the same time. Shredding the cabbage very thin is the most important part. You don’t want thick pieces. You want long and thin.
Now throw the cabbage, onion in the same beet water and let it simmer on low.
While that is cooking take cooled beet and shred it. Put shreds in to the pot. Add water to the pot to cover everything by 2 inches. Cooking time about 30 minutes depending on the amount of cabbage.
Now add potatoes and simmer for another 15 minutes checking so potatoes are soft but do not fall apart.
Add tomato paste. If tomato paste contains salt start tasting the borsch. It should be tangy. I add at east 8oz of tomato paste on a 4 quart pot. If not salty enough add more salt.
Borsch should not taste like beets. Sweet. It should taste tangy. My mom also added red chili peppers but I don’t like it. The color of the borsch should be orange red. With it I eat a home made bread and I smother the crust with the garlic juice from cut garlic. After smothering I eat garlic too.
The amount of ingredients doesn’t matter much. If too much cabbage it will be thicker borsch. Beets after shredding and simmering will mostly dissipate in to water. You can always add more water during cooking so it will not be thick.
Russians eat everything with a sour cream. I think sour cream cuts on the taste so I don’t. I want to keep it vegan as much as possible.
Thanks for sharing Eugene!
Soo good and very easy to make
Simple and yummy-sounding!
I have two questions about possible subs/additions:
-can I use fresh tomatoes instead of paste?
-I was thinking of adding beef or lamb stew meat and wondering if you have any tips?
The tomato paste will make the soup a little more rich, but you could totally use fresh. I would probably use about 3-4 times the amount of fresh to the paste amount. And with adding meat, you will get your rich flavor. I would season with salt and sear the meat first and cook separately in a cup of stock in the instant pot for 10-20 minutes? (just guessing here…). Check out how to sear meat here.
I like what Allspice does for this soup. It brings out the flavors of the fall and makes a perfect meal for early September. I’m from Odessa, Ukraine and thought this recipe was excellent. I will make this again and again.
Thanks so much for sharing this Marina! I am so happy you liked it.
This recipe is just DELICIOUS! I’ve never made or even tasted borcht so I have nothing to compare it with. I had to use what I had on hand so my beets were striped, my cabbage was green and my dill was dried. But boy oh boy did it turn out good! I’m looking forward to trying the recipe as written soon. : )
I’m so glad I tried your recipe!
Wonderful to hear Jennifer!
This recipe is unbelievable! The labour’s are so well balanced. OMG …… just go for it. You won’t regret it!
One beet?!! You clearly are not Ukrainian. A good Ukrainian borscht recipe calls for enough shredded beets so that the spoon practically stands up before it’s cooked.
This is not a traditional borscht recipe, but still delicious. 🙂
This is not original recipe. I’d better get mine on stove. Which is longer but more delicious. And I’m from Ukraine.
Hi Inna- no it is not traditional- but it is still tasty. 🙂
Insanely delicious, and now my go to borscht recipe!! The only thing I changed was by adding one peeled, chopped potato to the soup. This is a glorious, rich and hearty bowl of borscht. Both my husband and I couldn’t stop going back for more.
This recipe is gold! Absolutely delicious… savoring every bite good. Definitely add the greek yogurt at the end with chopped fresh dill. MMmmm
So happy you liked it!
I love this recipe! Easy and so delicious!
I never have celery seed or allspice in the house, so I substituted in caraway seeds and thyme and it came out great.
Thanks for another great recipe!
The soup came out amazing in my instapot! My husband went to Poland and it tasted like he was there!!
I used this recipe with a little tweeking and love it very much. Bookmarked for next time for sure. Love the addition of cayenne and apple cider vinegar. I tweeked by adding cubed potatoes and using mushroom bouillon cubes instead of vegetable( basically because I ran out of vegetable), but will keep using the mushroom in future. I doubled the recipe and added an extra large beet- I love beets. Otherwise kept to your recipe and loved it. Thank you.
love how you make it your own! perfect.
Still my go-to borscht recipe year after year. I add half the salt and then squeeze a half of a fresh lemon after cooking to brighten it up and add freshness. I’m an omnivore, but I love this healthy, veggie packed comfort food during the winter. Simple and satisfying. Highly recommend!
I also add a tad more liquid (to stretch it) and I like to blend mine with an immersion blender at the end, because I like the smoothy, velvety texture!
mmmm…. creamy sounds nice!
so glad you like it!
This soup is absolutely delicious! The spices and apple cider vinegar work perfectly. I’ll definitely be making this again…so easy.
Thanks for another amazing recipe!
Thank goodness for additional spice and variations/fusion of original recipes!
Thank you. I made it today and it was delicious!
appreciate that Amita 😊. glad you liked it!
There is a great article in the Washington Post about Borscht’s origin. Cuisine is Ukraine. Apple cider vinegar and cayenne do not belong in this dish. I’ve been making authentic borscht (taught by my immigrated grandparents) for decades. Suggestion to use plain sour cream rather than Greek yogurt.
This is a twist on the traditional- I think if you tried you may be pleasantly surprised. 😉
Can you use canned beets?
This soup is great and I’ll definitely be making it again. I found 1 tsp celery seed a little overpowering for my taste so next time I’ll add 1/2 tsp dried dill and 1/4 tsp celery seed instead. To ease the celery seed flavour this time I added a few tablespoons of coconut milk and it was a lovely added touch!
Thank you Sylvia!
Just astounding. Was not expecting how absolutely delicious this tastes. I sliced the beets thinly and doubled the cayenne. The fresh dill is a must but the entire dish is incredibly good, amazing blend of flavors, and so easy in the instant pot.
I’ve got a pot of this simmering now and can’t wait to taste it my question is do you just put the dill in at the last moment asa garnish
Yes, that is what I would do!
I skipped the tomato paste and the apple vinegar. Instead I added about a half cup of dry red wine. It was perfection itself. I also used only an eighth of a teaspoon of cayenne. It was the right amount.
Delicious! I love the spiciness and it was super easy. The only thing I’d change is that I used too much bouillon and so tasted too salty. I used 4 teaspoons to 4 cups of water, should have kept it at about 1.5 teaspoons I think.
Will make it again and see! Thank you for this nutritious recipe!
Sorry about that- I’ve done that before too. I always half when using boullion.
Amazing and super simple. Made the recipe almost exactly as written but doubled the cayenne. My partner said it was better then his Grandma used to make.
Love it Amy, great to hear!