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CATEGORY:
Soups & Stews
Ukrainian Style Borscht with Beets, Cabbage & Fresh Dill
A deeply colored beet and cabbage soup with bright acidity topped with sour cream and fresh dill.
20 active mins, 1 hr 20 mins total
Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Egg-Free, High-Fiber, No Added Sugar, Vegan, Vegetarian, Pescetarian, Grain-Free
PREP
COOK
INACTIVE
20 min
60 min
0 min
TOTAL TIME
1 hr 20 min
COOKING METHOD(S):
Slow Cooker, Stovetop, Pressure Cooker
A Deeply Savory and Comforting Bowl That Happens to Be Vegetarian
Borscht doesn’t need meat to have depth. Beets bring earthiness and natural sweetness, cabbage and potatoes give the soup body, and a good balance of acidity keeps the whole pot bright rather than heavy.
Sour cream (if you're not avoiding dairy) adds richness at the table while fresh dill gives every bowl that unmistakable borscht finish. It’s colorful, nourishing and even better after the flavors have had time to settle.
Related Recipes
Ukrainian Style Borscht with Beets, Cabbage & Fresh Dill
CATEGORY:
Soups & Stews
SERVINGS
8
+
-
SERVING SIZE
2 cups
INGREDIENTS
3 cups
Beets (peeled and grated)
1
Yellow Onions (diced)
2
Carrots (diced)
2 stalks
Celery (diced)
3 cloves
Garlic (minced)
3 cups
Yukon Gold Potatoes (peeled and diced)
4 cups
Green Cabbage (shredded)
2 Tbsp
Light Olive Oil
2 Tbsp
Vegetable Bouillon Paste
8 cups
Water
2 Tbsp
Apple Cider Vinegar
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1/2 cup
Fresh Dill (chopped)
1 pinch
Kosher Salt
INSTRUCTIONS
Make the Borscht
Prep your veggies!
Heat the oil in a large Dutch oven over medium heat. Add the onion, grated carrots and celery and cook for 6–8 minutes, until softened and beginning to lightly brown.
Add the garlic and cook for 1 minute.
Add the grated beets, cabbage and potatoes. Cook for an additional 3–5 minutes, stirring occasionally.
Add the water and vegetable bouillon paste. Bring to a boil, then reduce to a gentle simmer and partially cover.
Cook for 30–40 minutes, or until the beets and potatoes are completely tender.
Stir in the apple cider vinegar. Taste and adjust the salt, black pepper and vinegar until the soup has a balanced earthy, savory and tangy flavor.
Stir in most of the fresh dill, reserving some for serving.
Ladle the borscht into bowls and top with sour cream if using, the reserved dill and freshly ground black pepper.
Make the Borscht
Prep your veggies!
Heat the oil in a large Dutch oven over medium heat. Add the onion, grated carrots and celery and cook for 6–8 minutes, until softened and beginning to lightly brown.
Add the garlic and cook for 1 minute.
Add the grated beets, cabbage and potatoes. Cook for an additional 3–5 minutes, stirring occasionally.
Add the water and vegetable bouillon paste. Bring to a boil, then reduce to a gentle simmer and partially cover.
Cook for 30–40 minutes, or until the beets and potatoes are completely tender.
Stir in the apple cider vinegar. Taste and adjust the salt, black pepper and vinegar until the soup has a balanced earthy, savory and tangy flavor.
Stir in most of the fresh dill, reserving some for serving.
Ladle the borscht into bowls and top with sour cream if using, the reserved dill and freshly ground black pepper.
