Classic Borscht Soup with Cabbage and Beets

A bowl of red borscht soup topped with sour cream and fresh dill sits on a white plate next to a vintage spoon and sprigs of dill.

Classic Borscht Soup with Cabbage and Beets

This borscht soup is a hearty beet soup filled with cabbage, carrot, and onion for a deeply comforting bowl. Inspired by traditional Ukrainian flavors, it balances earthy sweetness with fresh dill for brightness. It’s cozy, satisfying, and perfect for a warming meal.

Course Recipes, Soup, Soup-Sauces-Dips

Cuisine American, European, International

Keyword beet, beet soup, borscht, borscht recipe, borscht soup, broth, cabbage, carrot, dill, onion, simmer, soups, sour cream, tomato paste, ukraine, ukrainian, vegetable

Prep Time 15

Cook Time 30

Servings Servings

Calories 102kcal

Author Zuzana Paar

Equipment

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

US Customary - Metric

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