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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. | aheadofthyme.com

Borscht (Beet Soup)


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

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. 


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
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper (or to taste)
  • sour cream (optional, for serving)

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

Keywords: borscht soup, beet soup, Russian borscht soup, homemade borscht soup, red beet soup