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 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!
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!
Borscht 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!
Ingredient 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.
How to Make Instant Pot 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!

Storage
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
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.
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
Great easy recipe!
Glad you enjoyed!
Have enjoyed making this recipe this winter and spring! Use cinnamon instead of all spice. Sometimes add beans and or ham. Love it veggie too.
Sounds perfect!
My husband and I love this recipe. We make it at least once a month! It’s our absolute favorite.
Thanks so much Kaity!
The best borscht I’ve ever tasted, I make it for everyone I know and they all agree. Thank you!
Great to hear Daniella and glad you enjoyed this!
Have I commented earlier? Great recipe! Usually add a sweet potato. May add meat if I have it. Tonight using leftover roast pork and the deglazed pan drippings, fat poured off, from when it was browned, with water added. Using cinnamon instead of allspice – all out! I bet Ukrainians and whoever ate a lot of borscht made do with what they had.
Glad you are enjoying this Ethel. And love that reminder that food on the table was about resourcefulness, the odds and ends usually make the best soup!
Could I use celeriac in place of the celery do you think?
Sure, it’s worth a try!
Great recipe! Have made it twice, great both times!
Wonderful to hear!
Is there a way to make it without the extremely High sodium content? Is that from using broth? My mom’s on low sodium diet
Nutritional info was off a bit. Fixed now. The sodium comes from, yes the broth and the type of salt used (we generally use Himalayan, Real salt or something with high mineral content. 🙂
To give the soup some protein I added some garbanzo beans. I know, it sounds weird, but the blandness and creamy texture of the beans balanced the acidity and broth of the soup.
I think it sounds good Lucy!
my baba always added navy beans to her borscht.
This is essentially the borscht I have made forever and is my favorite soup. My first introduction to this was at Moosewood when they were a hole-in-the-wall, served on card tables. I do things a bit differently. I add a chunked apple and use a 28oz can of crushed tomatoes rather than veg stock and tomato paste. I also add a handful of raisins, highly divisive, I know. Sour cream and dill as garnishes are an absolute must. The best!
Sounds intriguing!
super stove top
great!
Delicious. I chose this recipe without potato so I could serve toasted potatoes on the side. Made with green cabbage and it still comes out ruby red. I added some honey. Thank you!
Yum! Glad you enjoyed Nancy.
Delicious! Nicely simple to make. Thank you!
Glad you enjoyed Barbara.
So delicious! I used a combination of red and golden beets, with their greens, and a combination of red and green cabbage. I only had 1 tablespoon of tomato paste so I subbed a tablespoon of Siracha ketchup and omitted the cayenne.
I also did this in my crockpot.
I sautéed the onion and garlic first, added the remaining veggies (except the cabbage) to the oil to coat, then dumped it in the crockpot with the remaining ingredients (except the vinegar and dill) and cooked it on low overnight. In the morning I turned it to high and added the cabbage for 30 minutes, then the vinegar. Added dill, and a little fresh parsley at the end. Then served with sour cream and garnished with a little more fresh dill.
Beautiful, vibrant, healthy, and delicious!
This first time borscht maker completely approves!
Thanks so much for sharing your adaptions! Glad you enjoyed it.
I plan to make the soup this week-sounds delicious, but haven’t much experience with beets
One question: are the beets added raw or cooked and do they have to be peeled first?
Thanks!
Hi Penelope, the beets are raw and there is no need to peel them.🙂
Delicious! I love the idea of incorporating the beet greens into the borscht.
Yes! We like to pack the nutrients in 😉
I was looking for instant pot recipe for borscht. Your recipe exceeded my expectation. Glad I found it 😋
So great to hear Mary, happy you enjoyed!
I love this recipe. I usually make it when I am making beet juice to use up the extra beats. Delicious and nutritious, or could you ask for?!
Nice Kevin, love the resourcefulness!
Me and my mom really like this recipe. It’s also good for my mother’s health cause she had a triglyceride problem. With the ingredients and vinegar is a win win for me. Thank you for this recipe. 🙂
Awesome Nelly!
Amazing! Even better than my Russian mother used to make it – which is saying a lot!
Wow! Thanks Kat!
Delicious soup! I added ground caraway seed; that’s how I had it growing up. Reminded me of my childhood minus the beef!
Love it Joy!
Delicious. My husband said that anyone who hasn’t had this doesn’t realize what beets can be.
Aw…I like that! So glad you enjoyed.
I always wanted to make Borscht. So, when I saw your recipe and realized I had the red cabbage and beets, I decided to give it a go—delighted with the results. What a difference the apple cider vinegar made. I also added a teaspoon of sugar and a splash of fish sauce, which I find often gives my soups a little boost. Thanks for the recipe. I’ll make it again.
Thanks Heather, so glad you enjoyed this recipe!
yo! This recipe is legit. Thank you!
Aweomse Simone!
I made this for the first time ( i have never had borscht before). It was amazing! The only change i made to the recipe was i sauteed with water (because i am WFPB’d). I plan on making this flavour packed, comfort dish again. Thank you for sharing this recipe Sylvia…
So glad you enjoyed this Eliza and adapted it to your needs!
I grew up with a Lithuanian mother and grandmother’s borscht recipe and this one is just as good if not better 🙂 and a wee bit healthier to boot. We have this regularly at home now. Thank you!
Love this Kristina! Thanks so much.