Hearty Russian Beet and Cabbage Borscht Soup
A warming traditional Russian soup rich with earthy beets, tender cabbage, and a tangy sour cream finish. This russian-inspired soups (vegetarian) ready in about 60 minutes pairs medium, peeled and grated beets, shredded green cabbage, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hearty Russian Beet and Cabbage Borscht Soup take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hearty Russian Beet and Cabbage Borscht Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shredded green cabbage from drying out.
Can I substitute ingredients in Hearty Russian Beet and Cabbage Borscht Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hearty Russian Beet and Cabbage Borscht Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hearty Russian Beet and Cabbage Borscht Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
