Beet and Cabbage Borscht Recipe

Name: Beet and Cabbage Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3/4 pound russet potatoes, peeled, chopped; 2 1/2 cups chopped green cabbage (about 1/4 of small head); 1 large onion, chopped; 8 cups (or more) canned vegetable broth; 6 2-inch-diameter beets, peeled, chopped; 1 cup drained canned chopped tomatoes; 1 tablespoon fresh lemon juice; Low-fat sour cream; Chopped fresh parsley; Lemon wedges

Servings: persons

3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges

1
Heat oil in heavy large pot over medium-high heat.
2
Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.
3
Add 8 cups broth, beets and tomatoes.
4
Bring soup to boil.
5
Reduce heat and simmer until vegetables are tender, about 30 minutes.
6
Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot.
7
If desired, add more broth by 1/2 cupfuls to thin soup.
8
Add lemon juice; season with salt and pepper.
9
Ladle soup into bowls.
10
Top with dollop of sour cream; sprinkle with parsley.
11
Serve, passing lemon wedges separately.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 3/4 pound russet potatoes, peeled, chopped, 2 1/2 cups chopped green cabbage (about 1/4 of small head), 1 large onion, chopped, and more.

Yes, Beet and Cabbage Borscht falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet and Cabbage Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions