Easy Russian Borscht Recipe
This easy one-pot vegetarian Russian Borscht recipe only takes 30 minutes to make! Delicious and wholesome winter soup full of nutrients!
Servings 8 servings
- 2 tablespoon vegetable oil
- 1 medium-sized onion diced
- 2 medium-sized carrots diced
- 2 medium-sized red beets diced
- 2 qt or 2 liters vegetable broth hot
- 2 potatoes diced
- 1/4 white cabbage chopped
- 2 bay leaves
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- salt and black pepper to taste
- sour cream to garish
- rye bread to serve
Heat a large pot or Dutch oven over medium high heat. Add olive oil, onions, carrots and beets and sautée for about 5 minutes, stirring often.
Add hot vegetable broth, potatoes, cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.
Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.
Garnish with a spoonful of sour cream and fresh dill. Serve with rye bread. Enjoy!
- Borscht can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl/plate or warm in a pot on the stove. Yesterday's borscht tastes the best, so it makes sense to make a big batch.
- This soup is a perfect ONE-POT meal prep meal which only requires 30 minutes to make! Freeze it in sealed bags or containers for up to 2 months. Keep in mind that potatoes and cabbage might change their texture after freezing.
- Alternatively, you can freeze the cooked “sofrito” and use it every time you want to make borscht.
- Serve it with a spoonful of sour cream and chopped fresh dill. Season with salt and pepper to taste and enjoy it with a slice of toasted rye bread or pampushki (Ukrainian garlic bread)!
MAKE IT GLUTEN FREE: Serve it with gluten-free bread or croutons.
MAKE IT VEGAN: Skip the sour cream or use vegan substitutes.
MAKE IT QUICK: Make the cooked “sofrito” in advance and freeze it, then use it every time you want to make borscht.
- You can skip the potatoes to make the soup low carb.
- This soup is traditionally made with beef broth. You can use both beef and vegetable broth for this recipe.
- Add beans or mushrooms to make the soup more hearty.
- Some variations of borscht include bell peppers, celery and tomatoes.
- Make chilled borscht in summer using buttermilk instead of broth and serve it with hard-boiled eggs.
Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Sodium: 1015mg | Potassium: 444mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3155IU | Vitamin C: 21.9mg | Calcium: 42mg | Iron: 2.2mg