Vibrant Beetroot and Carrot Borscht
A deeply flavorful vegan soup featuring earthy beets, sweet carrots, and tangy tomato broth, simmered to perfection. This Ukrainian-inspired soup recipe (vegan), ready in about 80 minutes, pairs vegetable oil, onion, carrot 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
- 2 tbsp vegetable oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2 medium, peeled and diced beet
- 1/2 cup, chopped cabbage
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp, dried dill
- to taste salt
- to taste pepper
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Equipment for this recipe
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Instructions
- Step 1: Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Step 2: Add diced carrots, beets, and chopped cabbage to the pot. Cook for 8 minutes, stirring occasionally, until vegetables begin to soften.
- Step 3: Stir in diced tomatoes, tomato paste, dried dill, salt, and pepper. Add vegetable broth and bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 45 minutes. Uncover and simmer for an additional 15 minutes to deepen flavors. Adjust seasoning before serving.
