Slow-Simmered Beetroot and Cabbage Borscht
A deeply flavorful Russian soup featuring earthy beets, sweet cabbage, and a tangy finish, perfect for cool evenings. This russian-inspired soups ready in about 80 minutes pairs medium, peeled and grated beetroots, head, finely chopped green cabbage, medium, grated carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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
- 2 medium, peeled and grated beetroots
- 1/2 head, finely chopped green cabbage
- 2 medium, grated carrots
- 1 large, finely diced onion
- 3 cloves, minced garlic
- 4 cups beef broth
- 1/2 cup tomato paste
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 1/2 tsp dill seeds
- 2 tbsp vegetable oil
- 2 tbsp sour cream
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until translucent and golden.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1/2 cup tomato paste and cook for 2 minutes, stirring constantly.
- Step 3: Add 2 grated beetroots, 2 grated carrots, 1/2 head chopped cabbage, 4 cups beef broth, 1 tbsp apple cider vinegar, 1 bay leaf, and 1/2 tsp dill seeds. Bring to a gentle simmer and cook uncovered for 45 minutes, stirring occasionally until vegetables are tender.
- Step 4: Remove bay leaf, then blend 1/3 of the soup with an immersion blender until smooth. Return to pot and simmer for 10 more minutes until flavors meld. Stir in 2 tbsp sour cream just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beetroot and Cabbage Borscht take to make?
Total time is about 80 minutes (20 min prep + 60 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 Slow-Simmered Beetroot and Cabbage Borscht?
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 medium, grated carrots from drying out.
Can I substitute ingredients in Slow-Simmered Beetroot and Cabbage Borscht?
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 Slow-Simmered Beetroot and Cabbage Borscht for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Slow-Simmered Beetroot and Cabbage Borscht?
Russian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This is the best borscht I've ever made! The slow simmer really deepened the flavors. Served with sour cream, it was perfect.
- ★★★★☆
Takes a while to cook, but the slow-simmered result is worth it. The beetroot and cabbage blend beautifully.
- ★★★☆☆
The borscht was a bit too sweet for my taste, but the slow simmering did bring out the flavors. My family enjoyed it though.
