Beet and Cabbage Borscht

This Beet and Cabbage Borscht soup is a wonderful winter treat. It uses vegetables that are readily available and inexpensive. Borscht is originated from Ukrainian and is popular in Eastern and Central Europe.


The cheery colour of the Beet and Cabbage Borscht is more like a stew than most soup. Borscht is another soup that freezes well.


  • 1 tablespoon vegetable oil
  • 6 medium size beets, peeled and diced
  • 1 small russet potato, peeled and diced
  • 2 small carrots, peeled and diced
  • 3 cups finely chopped green cabbage (about 1/3 of small head)
  • 2 onions, chopped
  • 4 cups low-sodium vegetable broth (we used chicken broth)
  • 2 cups water
  • 1 tablespoon tomato paste
  • 2 tablespoons apple cider vinegar
  • salt, pepper and sugar to taste
  • 1/4 cup chopped fresh dill
  • low fat sour cream or plain yogurt, optional


Sydney, Frank and Ken prepared this delightful coloured soup adapted from Bon Appetit.

Prep time: 30 mins; Cook time: 40 mins; Serves 6


Beet-Cabbage-Borscht-2-300x200Heat oil in a heavy large pot over medium-high heat. Add beets, potatoes, carrot, cabbage and onion and saute until cabbage softens, about 5 minutes.
Beet-Cabbage-Borscht-10-200x300Add broth and water and tomato paste.

Bring soup to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.


Store leftover tomato paste in a small ziplock bag, flatten and freeze. This way, you can easily break off the frozen tomato paste into smaller pieces for future use.


Season with vinegar, salt, pepper, and sugar. Stir in fresh dill. Serve topped with sour cream or yogurt, if desired.

Sydney, Frank and Ken, thank you for making this brightly coloured Beet and Cabbage Borscht.

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  1. Cynthia

    Excellent recipe – I’m making this tonight.Thanks!

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