Hearty Russian Beet and Cabbage Borscht Soup

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A warming traditional Russian soup rich with earthy beets, tender cabbage, and a tangy sour cream finish. This Russian-inspired soup recipe (vegetarian), ready in about 60 minutes, pairs beets, green cabbage, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, peeled and grated beets
• 3 cups shredded green cabbage
• 2 medium, diced carrots
• 1 large, finely chopped onion
• 3 medium, peeled and cubed potatoes
• 3 minced garlic cloves
• 3 tbsp tomato paste
• 8 cups vegetable broth
• 2 bay leaves
• 2 tbsp white vinegar
• 1/2 cup for serving sour cream
• 2 tbsp chopped fresh dill
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp sunflower oil

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Instructions

1. Step 1: Heat 3 tbsp sunflower oil in a large pot over medium heat. Add 1 large finely chopped onion and 2 diced medium carrots; sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 3 medium grated peeled beets and 3 tbsp tomato paste, cooking for 5 minutes until the beets begin to soften and the mixture thickens slightly.
3. Step 3: Add 8 cups vegetable broth, 3 medium peeled and cubed potatoes, 3 cups shredded green cabbage, and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 25 minutes until vegetables are tender.
4. Step 4: Stir in 3 minced garlic cloves, 2 tbsp white vinegar, 1 1/2 tsp salt, and 1/2 tsp black pepper; simmer for an additional 5 minutes to meld flavors.
5. Step 5: Remove bay leaves, ladle soup into bowls, garnish with 2 tbsp chopped fresh dill, and serve with 1/2 cup sour cream on the side for swirling in each portion.