Craving a hearty bowl of classic beet goodness with all the cozy flavors you love? This borscht soup is packed with beets, tender cabbage, sweet carrot, and soft onion. It’s an iconic beet soup inspired by traditional Ukrainian flavors and finished with fresh dill for brightness. Serve with a dollop of sour cream to make this borscht recipe even richer and more satisfying.
The season was just starting to turn, and that first chill in the evening hit harder than I expected. I stood in my kitchen wanting something warm, something comforting, something that felt like a hug after a long day. The moment it started to simmer in the large pot, I knew I’d made the right choice. By the time I poured it into a bowl, the soup had already worked its magic, making the cold outside feel miles away.
Fresh Vegetables for Borscht Ingredients
A good borscht recipe depends on fresh beets, cabbage, onion, and carrots because these vegetable ingredients build the classic flavor. When the red beets cook down, they release a natural sweetness that balances perfectly with black pepper and tomato paste. Using crisp, firm produce helps the soups stay bright, flavorful, and true to the Ukrainian style.
Perfect for the Cold Season
This borscht is perfect for cold days because the warm broth, tender vegetables, and hearty beef stock create a filling bowl that heats you from the inside. Each spoonful is richer, turning a simple beet soup into a cozy winter favorite. A simple egg drop soup, pumpkin soup, or tomato soup is another staple for cold weather.
Ukrainian vs Hong Kong Style Borscht
Ukrainian borscht is built on red beets, cabbage, carrots, and beef stock, giving it a strong beet flavor and deep color, while Hong Kong style borscht skips the beet and tastes more like a tomato-based vegetable soup. The Ukrainian version often includes dill, sour cream, and bay leaves, with a longer cook time to develop the broth. Both bring warmth and comfort, but the classic Ukrainian bowl carries the spirit and tradition of Ukraine and Eastern Europe.
How To Make Borscht Soup with Vegetables
This soup gives you a straightforward way to build deep flavor from simple vegetables. You end up with a hearty, vibrant bowl that tastes balanced, comforting, and satisfying enough to make again without thinking twice.
Kitchen Gadgets Needed:
- Sauté Pan: For building flavor with your aromatics.
- Wooden Spatula: Won’t scrape your cookware and gives you control while stirring.
- Large Pot: Needs to be large enough to handle all the vegetables and broth.
- Knife: Sharp enough to cut dense beets without slipping.
- Chopping Board: A steady surface for all your prep.
Ingredients Needed:
- Beef Broth: Gives the soup body and a deeper flavor.
- Beets: The base of the soup, they bring color and natural sweetness.
- Carrots: Add sweetness and balance out the acidity.
- Onion: Builds the aromatic foundation.
- Garlic: Adds sharpness and depth.
- Bay Leaf: Subtle background aroma.
- Tomato Paste: Adds tang and richness.
- Green Cabbage: Bulks up the soup and gives it texture.
- White Vinegar: Balances the sweetness and keeps the color bright.
- Salt and Pepper to Taste: The basics, to bring out the flavors of each ingredient.
- Sour Cream & Fresh Dill (for Serving): The classic finishing touch that rounds out the flavors.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO CREATE THE PERFECT BORSCHT RECIPE
First Step: Have Everything Prepped
Gather all your ingredients, so you’re not scrambling once the soup starts cooking. Peel and grate the beets and carrots, dice the onion, mince the garlic, and slice the cabbage thinly. Measure out the broth, tomato paste, vinegar, and seasonings so everything is ready to go.
Second Step: Shred Cabbage
Take your half head of green cabbage and slice it into thin, even strips. Aim for about 4 cups so the soup has enough body without overwhelming the broth. Keep the cabbage aside; you’ll add it later, so it stays tender but not mushy.
Third Step: Simmer Beef Broth
Pour the beef broth into a large soup pot and add the grated beets, tomato paste, bay leaf, and a pinch of salt. Bring to a boil, then reduce to a steady simmer so the beets can release their deep color and natural sweetness. Let this base cook gently as you prepare the sautéed vegetables.
Fourth Step: Sautée Veggies
Warm a bit of oil in a skillet over medium heat and add the grated carrots and diced onion. Cook them slowly for 8–10 minutes so they soften and take on a light golden color that boosts the soup’s flavor. Stir in the minced garlic and let it cook for about 30 seconds, just until fragrant.
Fifth Step: Combine Everything in the Simmering Pot
Transfer the sautéed vegetables into the simmering pot and stir in the sliced cabbage. Let the soup cook for another 15–20 minutes, just until the cabbage becomes tender but still has some texture. Finish with a splash of vinegar, adjust the seasoning, and serve with sour cream and fresh dill.
TIPS AND TRICKS:
- Slice the beets and cabbage evenly so they cook at the same speed and keep the texture balanced. If your pieces are too big, the broth won’t absorb the flavors properly.
- Sauté the onion, carrot, and tomato paste before adding broth to deepen the flavor. This small step makes the soup richer without extra effort.
- Add the vinegar at the end to keep the beet color bright and the taste fresh. If you add it too early, the vegetables won’t soften well.
- Let the borscht rest for at least 10–15 minutes before serving. The flavors settle, and the broth develops a fuller, more rounded taste.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
Substitute For Classic Borscht Recipe Ingredients
If you don’t have red beets, you can use golden beets, but the color of the borscht will change. Cabbage can be swapped with napa cabbage or even kale for a different texture while still keeping the soup hearty. If beef stock isn’t available, vegetable broth works too, though the flavor will be lighter.
What To Serve With Borscht Beet Soup?
Borscht pairs well with crusty bread or breadsticks because they soak up the flavorful broth. A side of boiled or mashed cauliflower also fits perfectly with the earthy taste of the beet soup. For extra richness, serve it with some fried dill pickles.
How Do I Store Ukrainian Borscht Recipe?
Store leftover borscht in an airtight container once it has cooled completely. It can stay in the fridge for up to four days without losing its flavor. The soup often tastes even better the next day as the vegetables and broth continue to blend.
Yes, borscht freezes well because the vegetables hold their shape after thawing. Use freezer-safe containers and leave a little room at the top for expansion. When reheating, simmer gently to bring the flavors back to life without overcooking the vegetables.
More Tasty Ideas for You
Here are more tasty ideas you might enjoy, starting with diy dry ranch seasoning, a simple mix you can keep in your pantry for quick flavor boosts. Next is keto fried chicken in air fryer, a crispy option that gives you that fried texture without using too much oil, perfect for easy weeknight meals.
If you want something cold and sweet, try sugar-free strawberry ice cream, a refreshing treat that’s great when you’re craving dessert but want to keep it light. These recipes are all simple to make, fun to try, and great for mixing up your meals anytime
Pin For Later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe With Print Out Option
Thank you for giving us 5 stars
Classic Borscht Soup with Cabbage and Beets
Equipment
- 1 Knife
Ingredients
- 6 Cups Broth
- 2 Pieces Beets medium, peeled and grated
- 2 Pieces Carrots medium, grated
- ½ Cup Onion diced
- 2 cloves Garlic minced
- 1 Piece Bay Leaf
- 1 Tablespoon Tomato Paste
- ½ Piece Small Green Cabbage thinly sliced (about 4 cups)
- 1 teaspoon Vinegar
- 1 Pinch Salt to taste
- 1 Pinch Pepper to taste
- 1 Tablespoon Sour Cream for serving
- 1 Sprig Fresh Dill for serving
Instructions
- Gather and prep all ingredients before starting: grate beets and carrots, dice onion, mince garlic, thinly slice cabbage, and measure broth, tomato paste, vinegar, and seasonings.
- Thinly slice half a head of green cabbage into even strips, about 4 cups total, and set aside so it can be added later without overcooking.
- Add beef broth, grated beets, tomato paste, bay leaf, and a pinch of salt to a large pot. Bring to a boil, then reduce to a steady simmer to let the beets release color and sweetness.
- Cook grated carrots and diced onion in oil over medium heat for 8–10 minutes until soft and lightly golden. Stir in garlic and cook briefly until fragrant.
- Add the sautéed vegetables and cabbage to the pot and simmer 15–20 minutes until the cabbage is tender but still textured. Finish with vinegar, adjust seasoning, and serve with sour cream and fresh dill.
Notes
- Slice the beets and cabbage evenly so they cook at the same speed and keep the texture balanced. If your pieces are too big, the broth won’t absorb the flavors properly.
- Sauté the onion, carrot, and tomato paste before adding broth to deepen the flavor. This small step makes the soup richer without extra effort.
- Add the vinegar at the end to keep the beet color bright and the taste fresh. If you add it too early, the vegetables won’t soften well.
- Let the borscht rest for at least 10–15 minutes before serving. The flavors settle, and the broth develops a fuller, more rounded taste.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
more soup to warm you up
When one bowl isn’t enough, it’s time to reach for more soups that actually do their job and warm you up. These options are hearty, comforting, and far more satisfying than pretending a thin broth will cut it.
