Borscht (Beet Soup)

This Ukrainian borscht soup is a traditional beet soup that is enjoyed by locals all over Eastern Europe (and many in rest of the world too!). Made with red beets and plenty of vegetables, this vegan soup is nutritious, flavorful, and delicious. It's so easy to make in one pot on the stove with minimal prep work involved — and even easier in an Instant Pot. Plus, beet soup is easy to make ahead and freezes really well so you can meal prep lunches and dinners for days or months to come.

Why You’ll Love Borscht Soup (Beet Soup)

• Vegan and gluten-free. This classic borscht soup is completely vegan and gluten-free. It's loaded with vegetables like beets, cabbage, carrots, and onion and made with a vegetable broth and simple seasonings. I like serving it with a dollop of sour cream, but you can leave it out to keep it vegan.
• It’s full of flavor. Don’t think that vegan means bland. Beets are highly flavorful, and along with the other vegetables you find in this beet soup, you will taste tons of flavor (and color!) in every spoonful.
• It has a rich beautiful color. The red beets in this soup lend a gorgeous earthy purple red color to the entire soup, which makes it a stunning item to serve. Just be careful if you are wearing white!
• It’s nutritious. The veggies found in this beet soup are nutrient-dense, and they contain plenty of antioxidants and vitamins. Plus, it keeps you full and satisfied until your next meal.

Ingredients and Substitutions

To make this delicious Ukrainian Borscht Soup, you will need the following ingredients (full quantities in the recipe card below):

• beets - classic borscht soup is traditionally made with red beets which gives it its iconic red color. You can feel free to substitute with golden beets for a similar flavor without the color.
• purple cabbage - feel free to substitute with regular cabbage.
• carrots
• onion
• tomatoes
• broth - you can use vegetable broth or substitute with beef broth.
• parsley
• salt and pepper
• sour cream - add a dollop of sour cream on top (optional) when serving.

You will also need measuring cups and spoons and a large stockpot (or instant pot).

How to Make the Best Ukrainian Borscht Soup

Making borscht soup is so easy. In a large stockpot, add beets, purple cabbage, carrots, onion, diced tomatoes, and broth. Mix well and bring it to a boil over medium-high heat, about 5-6 minutes. Cover the lid and simmer over low heat until the beets are tender, about 30- 35 minutes.

Stir in parsley and season with salt and pepper to taste. Serve warm with a dollop of sour cream on top and a sprinkle of chopped parsley, if desired.

How to Make Borscht Soup in the Instant Pot

1. Add beets, purple cabbage, carrots, onion, diced tomatoes, and broth into the instant pot and mix well to combine.
2. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 15-20 minutes until tender. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
3. Stir in parsley and season with salt and pepper to taste. Serve warm.

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Recipe

Borscht (Beet Soup)

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• Author: Sam | Ahead of Thyme
• Total Time: 1 hour
• Yield: 4-6 servings
• Diet: Vegan

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Description

Ukrainian borscht soup is a vegan beet soup made with red beets and vegetables. It's nutritious, flavorful, delicious, easy to make, and freezer-friendly. 

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Ingredients

• 4 medium beets, cut into 1-inch cubes
• 3 cups purple cabbage, chopped
• 2 medium carrots, shredded
• 1 medium onion, finely chopped
• 1 (16 ounce) can diced tomatoes
• 4 cups vegetable broth (or beef broth)
• 1 tablespoon fresh parsley, finely chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon ground black pepper (or to taste)
• sour cream (optional, for serving)

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Instructions

1. In a large stockpot, add beets, purple cabbage, carrots, onion, diced tomatoes, and broth. Mix well and bring it to a boil over medium-high heat, about 5-6 minutes.
2. Cover the lid and simmer over low heat until the beets are tender, about 30- 35 minutes.
3. Stir in parsley and season with salt and pepper to taste.
4. Serve warm with a dollop of sour cream on top and a sprinkle of chopped parsley, if desired.

Instant Pot instructions:

1. Add beets, purple cabbage, carrots, onion, diced tomatoes, and broth into the instant pot and mix well to combine.
2. Seal the lid and turn the steam release knob to SEAL position. Pressure cook for 15-20 minutes until tender. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
3. Stir in parsley and season with salt and pepper to taste. Serve warm.

Notes

How to store: Keep leftover Ukrainian borscht soup in an airtight container in the fridge for up to 2 days. If possible, it’s best to keep this colorful soup in glass containers instead of reusable plastic ones to prevent the container from getting stained red.

How to freeze: You can freeze borscht soup for up to 3 months. When freezing, be sure to leave a bit of extra space in the container(s) for the beet soup to expand.

How to reheat: If reheating from frozen, it’s best to thaw borsch overnight in the fridge before reheating. Otherwise, reheat on the stove over low heat in a covered pan until warm.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Ukrainian

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