🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 197 (from laksa066)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa197.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://bellyfull.net/borscht-recipe-beet-soup/\')), getAhrefsUnparsedNoserviceFromURL(\'https://bellyfull.net/borscht-recipe-beet-soup/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/","crawl_time":1775949484,"first_indexed_time":1600219901,"http_code":200,"src_unparsed":"net,bellyfull!\/borscht-recipe-beet-soup\/ s443","src_root_hash":"18067915825477878197","history_drop_reason":null,"meta_title":"Borscht Recipe {Beet Soup} - Belly Full","meta_descriptions":["This vegetarian Borscht (beet soup) recipe is easy, healthy, and delicious. Serve with sour cream and dill as an appetizer or light meal."],"attrs_boilerpipe_text":"Borscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful!\nPin this now to find it later\nPin It\nThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.\n5 STAR REVIEW\n“This was simply delicious. My family loves beets.” -Katie\nEasy Borscht Recipe\nPeople sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about\npickled beets\nor an\narugula beet salad\n? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal!\nBorscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.”\nBorscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream.\n▢\n2\nmedium\nroasted beets\n,\n(or boiled)\n▢\n1\ntbsp\nlemon juice\n▢\nsmall\nbunch\nfresh dill\n,\n(plus more for serving)\n▢\n2\nscallions\n▢\n4\ncloves\ngarlic\n,\n(peeled)\n▢\n1\ntbsp\ngranulated sugar\n▢\npinch\nof salt\n▢\n2\ntbsp\nvegetable oil\n▢\n1\nmedium\nsweet onion\n,\n(diced)\n▢\n1\nlarge\ncarrot\n,\n(peeled and grated, about 2 cups)\n▢\n2\ntbsp\ntomato paste\n▢\n4\ncups\nvegetable broth\n▢\n2\ncups\nwater\n▢\n3\nmedium\npotatoes\n,\n(peeled and diced)\n▢\n2 ½\ncups\nsliced green cabbage\n▢\n15\noz\ncan cannellini beans\n▢\n2\nbay leaves\n▢\nsalt and ground black pepper\n,\n(to taste)\n▢\nsour cream\n,\n(for serving, optional, but highly recommended)\nStart by making\nroasted beets\n(this can be done the day before to save on time.) Alternatively, you can also boil them.\nPeel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.)\nIn a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so.\nPour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes.\nAdd cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\nAdd in the beets and beans. Stir and let warm through for 3-5 minutes.\nUsing a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\nStir in the herb and garlic paste, along with the bay leaves.\nStir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\nServe warm with a dollop of sour cream, more fresh dill, and\nIrish soda bread\nor dark rye bread for dunking, if desired.\nCalories:\n170\nkcal\n|\nCarbohydrates:\n29\ng\n|\nProtein:\n6\ng\n|\nFat:\n5\ng\n|\nSaturated Fat:\n4\ng\n|\nSodium:\n888\nmg\n|\nPotassium:\n411\nmg\n|\nFiber:\n7\ng\n|\nSugar:\n12\ng\n|\nVitamin A:\n2507\nIU\n|\nVitamin C:\n20\nmg\n|\nCalcium:\n89\nmg\n|\nIron:\n3\nmg\nNutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.\nHow to Make Borscht Step by Step\nCook the beets:\nStart by\nroasting the beets\n. Alternatively, you can also boil them.\nGrate the beets\n: Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.)\nCook onion and carrots:\nIn a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so.\nAdd broth and potatoes:\nPour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes.\nAdd cabbage:\nAdd 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\nMix in beets and beans\n: Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes.\nBlend the herb paste:\nUsing a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\nAdd the herb garlic paste:\nStir in the herb and garlic paste, along with 2 bay leaves.\nRemove from heat\n: Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\nServe and enjoy:\nServe warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired.\nHow to Store\nThis vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored.\nBorscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary.\nWhat to Serve With\nBorscht\nServe borscht as an appetizer with dinner or as a light meal with a\npear salad\nor\nwedge salad\n, a loaf of\nIrish soda bread\nor dark rye bread rubbed with a garlic clove for a more authentic experience.\nOther Wonderful Soup Recipes\nCabbage Roll Soup\nCreamy Cauliflower Soup\nRoasted Butternut Squash Soup\nShare this post\nAbout Amy Flanigan\nWell, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.\nYou May Also Like","attrs_markdown":"[Skip to content](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#main-content)\n\n[Subscribe for free weekly recipes \\>](https:\/\/bellyfull.net\/newsletter\/)\n\n- [About](https:\/\/bellyfull.net\/about\/)\n- [Collaborate](https:\/\/bellyfull.net\/collaborate\/)\n- [Contact](https:\/\/bellyfull.net\/contact\/)\n- [Cookbook](https:\/\/bellyfull.net\/the-good-fast-eats-cookbook\/)\n- [Video](https:\/\/bellyfull.net\/category\/video\/)\n\nMenu\n\nSearch\n\n- [Course]()\n  - [All Courses](https:\/\/bellyfull.net\/category\/course\/)\n  - [Appetizer](https:\/\/bellyfull.net\/category\/course\/appetizer\/)\n  - [Bread](https:\/\/bellyfull.net\/category\/course\/bread\/)\n  - [Breakfast](https:\/\/bellyfull.net\/category\/course\/breakfast\/)\n  - [Dessert](https:\/\/bellyfull.net\/category\/course\/dessert\/)\n  - [Dinner](https:\/\/bellyfull.net\/category\/course\/dinner\/)\n  - [Dips](https:\/\/bellyfull.net\/category\/course\/dips\/)\n  - [Dressing](https:\/\/bellyfull.net\/category\/course\/dressing-sauce-condiment\/)\n  - [Drink](https:\/\/bellyfull.net\/category\/course\/drink\/)\n  - [Side Dish](https:\/\/bellyfull.net\/category\/course\/side-dish\/)\n  - [Snack](https:\/\/bellyfull.net\/category\/course\/snack\/)\n  - [Soup & Stew](https:\/\/bellyfull.net\/category\/course\/soup-stew\/)\n  - [Salad](https:\/\/bellyfull.net\/category\/course\/salad\/)\n- [Dietary]()\n  - [All Dietary](https:\/\/bellyfull.net\/category\/dietary\/)\n  - [Dairy-Free](https:\/\/bellyfull.net\/category\/dietary\/dairy-free\/)\n  - [Gluten Free](https:\/\/bellyfull.net\/category\/dietary\/gluten-free\/)\n  - [Keto](https:\/\/bellyfull.net\/category\/dietary\/keto\/)\n  - [Low Calorie](https:\/\/bellyfull.net\/category\/dietary\/low-calorie\/)\n  - [Low Carb](https:\/\/bellyfull.net\/category\/dietary\/low-carb\/)\n  - [Vegetarian](https:\/\/bellyfull.net\/category\/dietary\/vegetarian\/)\n- [Holiday]()\n  - [All Holidays](https:\/\/bellyfull.net\/category\/holiday\/)\n  - [4th of July](https:\/\/bellyfull.net\/category\/holiday\/4th-of-july\/)\n  - [Christmas](https:\/\/bellyfull.net\/category\/holiday\/christmas\/)\n  - [Easter](https:\/\/bellyfull.net\/category\/holiday\/easter\/)\n  - [Halloween](https:\/\/bellyfull.net\/category\/holiday\/halloween\/)\n  - [Hanukkah](https:\/\/bellyfull.net\/category\/holiday\/hanukkah\/)\n  - [Passover](https:\/\/bellyfull.net\/category\/holiday\/passover\/)\n  - [St Patrick’s Day](https:\/\/bellyfull.net\/category\/holiday\/st-patricks-day\/)\n  - [Thanksgiving](https:\/\/bellyfull.net\/category\/holiday\/thanksgiving\/)\n  - [Valentine’s Day](https:\/\/bellyfull.net\/category\/holiday\/valentines-day\/)\n  - [Edible Gift](https:\/\/bellyfull.net\/category\/edible-gift\/)\n- [Ingredient]()\n  - [All Ingredients](https:\/\/bellyfull.net\/category\/ingredient\/)\n  - [5 Ingredient](https:\/\/bellyfull.net\/category\/ingredient\/5-ingredient\/)\n  - [Beef](https:\/\/bellyfull.net\/category\/ingredient\/meat\/beef\/)\n  - [Chicken](https:\/\/bellyfull.net\/category\/ingredient\/meat\/chicken\/)\n  - [Chocolate](https:\/\/bellyfull.net\/category\/ingredient\/chocolate\/)\n  - [Fruit](https:\/\/bellyfull.net\/category\/ingredient\/fruit\/)\n  - [Grains](https:\/\/bellyfull.net\/category\/ingredient\/grains\/)\n  - [Nut](https:\/\/bellyfull.net\/category\/ingredient\/nut\/)\n  - [Oats](https:\/\/bellyfull.net\/category\/ingredient\/oats\/)\n  - [Pantry Recipe](https:\/\/bellyfull.net\/category\/ingredient\/pantry-recipe\/)\n  - [Pork](https:\/\/bellyfull.net\/category\/ingredient\/meat\/pork\/)\n  - [Seafood](https:\/\/bellyfull.net\/category\/ingredient\/seafood\/)\n  - [Turkey](https:\/\/bellyfull.net\/category\/ingredient\/meat\/turkey\/)\n  - [Vegetable](https:\/\/bellyfull.net\/category\/ingredient\/vegetable\/)\n- [Method]()\n  - [All Methods](https:\/\/bellyfull.net\/category\/method\/)\n  - [Air Fryer](https:\/\/bellyfull.net\/category\/method\/air-fryer\/)\n  - [Baking](https:\/\/bellyfull.net\/category\/method\/baking\/)\n  - [Casserole](https:\/\/bellyfull.net\/category\/method\/casserole\/)\n  - [Freezer Friendly](https:\/\/bellyfull.net\/category\/method\/freezer-friendly\/)\n  - [Grilling](https:\/\/bellyfull.net\/category\/method\/grilling\/)\n  - [Instant Pot](https:\/\/bellyfull.net\/category\/method\/instant-pot\/)\n  - [No-Bake](https:\/\/bellyfull.net\/category\/method\/no-bake\/)\n  - [One Pot](https:\/\/bellyfull.net\/category\/method\/one-pot\/)\n  - [Sheet Pan](https:\/\/bellyfull.net\/category\/method\/sheet-pan\/)\n  - [Slow Cooker](https:\/\/bellyfull.net\/category\/method\/slow-cooker\/)\n  - [Stir-Fry](https:\/\/bellyfull.net\/category\/method\/stir-fry\/)\n  - [Stovetop](https:\/\/bellyfull.net\/category\/method\/stovetop\/)\n- [Recipe Filter](https:\/\/bellyfull.net\/recipes\/)\n- [Recipe Index](https:\/\/bellyfull.net\/recipe-index\/)\n\n- [About](https:\/\/bellyfull.net\/about\/)\n- [Collaborate](https:\/\/bellyfull.net\/collaborate\/)\n- [Contact](https:\/\/bellyfull.net\/contact\/)\n- [Cookbook](https:\/\/bellyfull.net\/the-good-fast-eats-cookbook\/)\n- [Video](https:\/\/bellyfull.net\/category\/video\/)\n\n[Soup & Stew](https:\/\/bellyfull.net\/category\/course\/soup-stew\/)\n\n# Borscht Recipe {Beet Soup}\n[![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-60x60.jpg)![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-60x60.jpg)](https:\/\/bellyfull.net\/author\/amy\/)\n\nBy [Amy Flanigan](https:\/\/bellyfull.net\/author\/amy\/)\n\nUpdated Jun 20, 2025\n\n[Read 1 Review](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#comments)\n\nPrep 30 minutes mins\n\nCook 30 minutes mins\n\nServings 6\n\n[![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-60x60.jpg)![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-60x60.jpg)](https:\/\/bellyfull.net\/author\/amy\/)\n\nBy [Amy Flanigan](https:\/\/bellyfull.net\/author\/amy\/)\n\nUpdated Jun 20, 2025\n\n[Jump to Recipe](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#wprm-recipe-container-39527)\n\nShare\n\nBorscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful\\!\n\n![Ladle full of Borscht beet soup.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog.jpg)\n\n![Ladle full of Borscht beet soup.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog.jpg)\n\nPin this now to find it later\n\n[Pin It](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&media=https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} \"Share on Pinterest\")\n\n*This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.*\n\n## 5 STAR REVIEW\n“This was simply delicious. My family loves beets.” -Katie\n## Easy Borscht Recipe\nPeople sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about [pickled beets](https:\/\/bellyfull.net\/refrigerator-pickled-beets\/) or an [arugula beet salad](https:\/\/bellyfull.net\/arugula-beet-salad-recipe\/)? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal\\!\n\nBorscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.”\n\nBorscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream.\n\n![Bellyfull icon](https:\/\/bellyfull.net\/wp-content\/themes\/bellyfull-2025\/assets\/icons\/logo\/wprm-badge.svg)\n\n![Bellyfull icon](https:\/\/bellyfull.net\/wp-content\/themes\/bellyfull-2025\/assets\/icons\/logo\/wprm-badge.svg)\n\n5 from 1\n\n## {Vegetarian} Borscht\nPrep: 30 minutes mins\n\nCook: 30 minutes mins\n\nRest: 20 minutes mins\n\nTotal: 1 hour hr 20 minutes mins\n\nServings: [6](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/)\n\n![ladle full of Borscht beet soup](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-300x300.jpg)\n\n![ladle full of Borscht beet soup](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-300x300.jpg)\n\n[Rate](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#comments)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F&media=https%3A%2F%2Fbellyfull.net%2Fwp-content%2Fuploads%2F2020%2F09%2FBorscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht+%28beet+soup%29+is+sweet+and+sour%2C+made+with+red+beets+and+other+vegetables%2C+then+topped+with+fresh+dill+and+sour+cream.+This+recipe+is+a+vegetarian+version+that%27s+easy%2C+healthy%2C+delicious%2C+and+beautiful%21&is_video=false)\n\n[Print](https:\/\/bellyfull.net\/wprm_print\/vegetarian-borscht)\n\nBorscht (beet soup) is sweet and sour, made with red beets and other vegetables, and topped with fresh dill and sour cream. This recipe is a vegetarian version that's easy, healthy, delicious, and beautiful\\!\n\n**See below the recipe card for step-by-step images.**\n\n### Ingredients 1x 2x 3x\n- ▢\n  2 medium [roasted beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/), (or boiled)\n- ▢\n  1 tbsp lemon juice\n- ▢\n  small bunch fresh dill, (plus more for serving)\n- ▢\n  2 scallions\n- ▢\n  4 cloves garlic, (peeled)\n- ▢\n  1 tbsp granulated sugar\n- ▢\n  pinch of salt\n- ▢\n  2 tbsp vegetable oil\n- ▢\n  1 medium sweet onion, (diced)\n- ▢\n  1 large carrot, (peeled and grated, about 2 cups)\n- ▢\n  2 tbsp tomato paste\n- ▢\n  4 cups vegetable broth\n- ▢\n  2 cups water\n- ▢\n  3 medium potatoes, (peeled and diced)\n- ▢\n  2 ½ cups sliced green cabbage\n- ▢\n  15 oz can cannellini beans\n- ▢\n  2 bay leaves\n- ▢\n  salt and ground black pepper , (to taste)\n- ▢\n  sour cream, (for serving, optional, but highly recommended)\n\n### Instructions\n- Start by making [roasted beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/) (this can be done the day before to save on time.) Alternatively, you can also boil them.\n- Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.)\n- In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so.\n- Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes.\n- Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\n- Add in the beets and beans. Stir and let warm through for 3-5 minutes.\n- Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\n- Stir in the herb and garlic paste, along with the bay leaves.\n- Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\n- Serve warm with a dollop of sour cream, more fresh dill, and [Irish soda bread](https:\/\/bellyfull.net\/irish-soda-bread\/) or dark rye bread for dunking, if desired.\n### Video\n### Nutrition\nCalories: 170kcal \\| Carbohydrates: 29g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 4g \\| Sodium: 888mg \\| Potassium: 411mg \\| Fiber: 7g \\| Sugar: 12g \\| Vitamin A: 2507IU \\| Vitamin C: 20mg \\| Calcium: 89mg \\| Iron: 3mg\n\nNutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.\n\n![](https:\/\/bellyfull.net\/wp-content\/themes\/bellyfull-2025\/assets\/icons\/logo\/sitelogo-supporting-reverse.svg)\n\n![](https:\/\/bellyfull.net\/wp-content\/themes\/bellyfull-2025\/assets\/icons\/logo\/sitelogo-supporting-reverse.svg)\n\nDid you make this? Leave a rating below\\!\n## How to Make Borscht Step by Step\n**Cook the beets:** Start by [roasting the beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/). Alternatively, you can also boil them.\n\n**Grate the beets**: Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.)\n\n![Cooking carrots and onions. ](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-1-1200x485.png)\n\n![Cooking carrots and onions. ](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-1-1200x485.png)\n\n**Cook onion and carrots:** In a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so.\n\n![Adding broth to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-2-1200x518.png)\n\n![Adding broth to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-2-1200x518.png)\n\n**Add broth and potatoes:** Pour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes.\n\n![Adding grated cabbage to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-3-1.png)\n\n![Adding grated cabbage to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-3-1.png)\n\n**Add cabbage:** Add 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\n\n![Adding beets to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-4-1200x542.png)\n\n![Adding beets to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-4-1200x542.png)\n\n**Mix in beets and beans**: Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes.\n\n![Blending herbs and garlic with an immersion blender.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-5-1200x560.png)\n\n![Blending herbs and garlic with an immersion blender.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-5-1200x560.png)\n\n**Blend the herb paste:** Using a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\n\n![Adding herb garlic mixture to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-6-1200x519.png)\n\n![Adding herb garlic mixture to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-6-1200x519.png)\n\n**Add the herb garlic paste:** Stir in the herb and garlic paste, along with 2 bay leaves.\n\n**Remove from heat**: Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\n\n![White bowl filled with Borscht soup with sour cream and dill.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-4.jpg)\n\n![White bowl filled with Borscht soup with sour cream and dill.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-4.jpg)\n\n**Serve and enjoy:** Serve warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired.\n\n## How to Store\nThis vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored.\n\nBorscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary.\n\n![Close up of homemade beet soup in pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-2.jpg)\n\n![Close up of homemade beet soup in pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-2.jpg)\n## What to Serve WithBorscht\nServe borscht as an appetizer with dinner or as a light meal with a [pear salad](https:\/\/bellyfull.net\/pear-salad\/) or [wedge salad](https:\/\/bellyfull.net\/wedge-salad\/), a loaf of [Irish soda bread](https:\/\/bellyfull.net\/irish-soda-bread\/) or dark rye bread rubbed with a garlic clove for a more authentic experience.\n\n## Other Wonderful Soup Recipes\n- [Cabbage Roll Soup](https:\/\/bellyfull.net\/cabbage-roll-soup-recipe\/)\n- [Creamy Cauliflower Soup](https:\/\/bellyfull.net\/creamy-cauliflower-cheddar-soup\/)\n- [Roasted Butternut Squash Soup](https:\/\/bellyfull.net\/roasted-butternut-squash-soup\/)\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&media=https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} \"Share on Pinterest\")\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%20%7BBeet%20Soup%7D%0D%0Ahttps%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F%0D%0A \"Share via Email\")\n\nCopy URL\n\nSaved RecipeSave Recipe\n\n**Share this post**\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[WhatsApp](https:\/\/wa.me\/?text=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/ \"Share on WhatsApp\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%20%7BBeet%20Soup%7D%0D%0Ahttps%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F%0D%0A \"Share via Email\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&media=https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} \"Share on Pinterest\")\n\n[Beet Recipe](https:\/\/bellyfull.net\/category\/ingredient\/vegetable\/beet-recipe\/)[Dairy-Free](https:\/\/bellyfull.net\/category\/dietary\/dairy-free\/)[Freezer Friendly](https:\/\/bellyfull.net\/category\/method\/freezer-friendly\/)[Gluten Free](https:\/\/bellyfull.net\/category\/dietary\/gluten-free\/)[Low Calorie](https:\/\/bellyfull.net\/category\/dietary\/low-calorie\/)[Soup & Stew](https:\/\/bellyfull.net\/category\/course\/soup-stew\/)[Stovetop](https:\/\/bellyfull.net\/category\/method\/stovetop\/)[Vegetarian](https:\/\/bellyfull.net\/category\/dietary\/vegetarian\/)\n\n[![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-344x344.jpg)![headshot for amy](https:\/\/bellyfull.net\/wp-content\/uploads\/2024\/10\/cropped-Amy-headshot-2-344x344.jpg)](https:\/\/bellyfull.net\/author\/amy\/)\n\nAbout Amy Flanigan\n\nWell, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.\n\n[More of Amy's Recipes](https:\/\/bellyfull.net\/author\/amy\/)\n\n## You May Also Like\n[![overhead bowl of tomato soup with drizzle of cream](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/02\/Tomato-Soup-Hero-1-600x800.jpg)![overhead bowl of tomato soup with drizzle of cream](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/02\/Tomato-Soup-Hero-1-600x800.jpg)](https:\/\/bellyfull.net\/easy-tomato-soup\/)\n\n### [Easy Tomato Soup](https:\/\/bellyfull.net\/easy-tomato-soup\/)\n\n[![Hungarian Mushroom Soup in bowl with roasted mushrooms as garnish](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/02\/Hungarian-Mushroom-Soup-Hero-600x800.jpg)![Hungarian Mushroom Soup in bowl with roasted mushrooms as garnish](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/02\/Hungarian-Mushroom-Soup-Hero-600x800.jpg)](https:\/\/bellyfull.net\/hungarian-mushroom-soup\/)\n\n### [Hungarian Mushroom Soup](https:\/\/bellyfull.net\/hungarian-mushroom-soup\/)\n\n[![Creamy avgolemono soup with shredded chicken, rice, carrots, and dill, topped with lemon slices and served with crusty bread.](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/01\/Avgolemono-Soup-Hero-1-600x800.jpg)![Creamy avgolemono soup with shredded chicken, rice, carrots, and dill, topped with lemon slices and served with crusty bread.](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/01\/Avgolemono-Soup-Hero-1-600x800.jpg)](https:\/\/bellyfull.net\/avgolemono-soup\/)\n\n### [Avgolemono Soup](https:\/\/bellyfull.net\/avgolemono-soup\/)\n\n[![Zuppa Toscana soup in bowl](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/01\/Zuppa-Toscana-hero-1-600x800.jpg)![Zuppa Toscana soup in bowl](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/01\/Zuppa-Toscana-hero-1-600x800.jpg)](https:\/\/bellyfull.net\/zuppa-toscana\/)\n\n### [Zuppa Toscana](https:\/\/bellyfull.net\/zuppa-toscana\/)\n\n## Tried this recipe? Tell me how it turned out, or ask a question below! [Cancel reply](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#respond)\n## 2 Comments\n1. **Katie** says:\n   \n   February 18, 2024 at 3:53 pm\n   \n   ![5 stars](https:\/\/bellyfull.net\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-5.svg)  \n    This was simply delicious. My family loves beets.\n   \n   [Reply](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#comment-109987)\n2. **Phyllis Garton** says:\n   \n   August 1, 2021 at 12:30 pm\n   \n   My mother is Ukrainian and we learned to make this soup all the time. It has to be my all time favorite. We never put cabbage in the soup but used all fresh vegetables from the garden, peas, beans, potatoes, carrots, beets and the tops and lots of fresh dill. All the root vegetables were diced up approximately the same size and everything cooked together in a large pot, along with the dill and salt and pepper to taste. When the vegetables were all cooked we would take the soup off the heat and then add the sour cream. Since we had a cow we used fresh sour cream, not the commercial sour cream. Now that I am an adult I still make this soup but I buy whipping cream and sour it with lemon juice and add that. It does not clot and the soup comes out a beautiful pink colour. Everyone makes theirs different but this was our family recipe, handed down from my grandmother, (from the Ukraine) to my mother and now to me.\n   \n   [Reply](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#comment-89353)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/Amy.jpg)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/Amy.jpg)\n\nHi, I’m Amy\\!\n\nI started Belly Full in 2009 after being a new mom and wanting to share quick and easy recipes for busy families. Since then it’s become a trusted resource for simple, mostly from-scratch, delicious recipes. Here, you’ll find tried-and-true tested dinners, breakfast ideas, appetizers, desserts, and everything in between even the novice cook can make. My goal is to show you that cooking does not need to be a chore, and you can feed your family tasty food quickly and easily\\!\n\n[Read more about me](https:\/\/bellyfull.net\/about\/)\n\n## Lemon Lovers\n[![Jar of homemade lemon curd with a glossy swirl on top, surrounded by fresh lemon slices.](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/03\/Lemon-Curd-hero-600x800.jpg)![Jar of homemade lemon curd with a glossy swirl on top, surrounded by fresh lemon slices.](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/03\/Lemon-Curd-hero-600x800.jpg)](https:\/\/bellyfull.net\/easy-lemon-curd\/)\n\n### [Lemon Curd](https:\/\/bellyfull.net\/easy-lemon-curd\/)\n\n[![2 lemon bars stacked on white plate](https:\/\/bellyfull.net\/wp-content\/uploads\/2023\/06\/Easy-Lemon-Cake-blog-3-600x800.jpg)![2 lemon bars stacked on white plate](https:\/\/bellyfull.net\/wp-content\/uploads\/2023\/06\/Easy-Lemon-Cake-blog-3-600x800.jpg)](https:\/\/bellyfull.net\/3-ingredient-lemon-cake\/)\n\n### [3-Ingredient Lemon Cake](https:\/\/bellyfull.net\/3-ingredient-lemon-cake\/)\n\n[![close up lemon gooey bar](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/08\/Lemon-Gooey-Bars-hero-1-600x800.jpg)![close up lemon gooey bar](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/08\/Lemon-Gooey-Bars-hero-1-600x800.jpg)](https:\/\/bellyfull.net\/lemon-gooey-bars\/)\n\n### [Lemon Gooey Bars](https:\/\/bellyfull.net\/lemon-gooey-bars\/)\n\n[![Balsamic lemon chicken thighs and drumsticks in a skillet with crispy lemon sugar skin, buttery pan sauce, lemon slices, and fresh thyme](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/03\/Balsamic-Lemon-Chicken-hero-600x800.jpg)![Balsamic lemon chicken thighs and drumsticks in a skillet with crispy lemon sugar skin, buttery pan sauce, lemon slices, and fresh thyme](https:\/\/bellyfull.net\/wp-content\/uploads\/2026\/03\/Balsamic-Lemon-Chicken-hero-600x800.jpg)](https:\/\/bellyfull.net\/balsamic-lemon-chicken\/)\n\n### [Balsamic Lemon Chicken](https:\/\/bellyfull.net\/balsamic-lemon-chicken\/)\n\n## Reader Favorites\n[![close up of chicken alfredo on white plate](https:\/\/bellyfull.net\/wp-content\/uploads\/2021\/02\/Chicken-Alfredo-blog-featured-600x800.jpg)![close up of chicken alfredo on white plate](https:\/\/bellyfull.net\/wp-content\/uploads\/2021\/02\/Chicken-Alfredo-blog-featured-600x800.jpg)](https:\/\/bellyfull.net\/chicken-alfredo-recipe\/)\n\n### [Chicken Alfredo](https:\/\/bellyfull.net\/chicken-alfredo-recipe\/)\n\n[![golden baked popovers piled in bowl](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/02\/Popovers-hero-1-600x800.jpg)![golden baked popovers piled in bowl](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/02\/Popovers-hero-1-600x800.jpg)](https:\/\/bellyfull.net\/classic-popovers\/)\n\n### [Popovers](https:\/\/bellyfull.net\/classic-popovers\/)\n\n[![sailbury steak in pan smothered with mushroom gravy](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/03\/Salisbury-Steak-blog-600x800.jpg)![sailbury steak in pan smothered with mushroom gravy](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/03\/Salisbury-Steak-blog-600x800.jpg)](https:\/\/bellyfull.net\/salisbury-steak-recipe\/)\n\n### [Easy Homemade Salisbury Steak Recipe](https:\/\/bellyfull.net\/salisbury-steak-recipe\/)\n\n[![overhead pile of sugar cookies with sprinkles](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/02\/Sugar-Cookies-hero-1-600x800.jpg)![overhead pile of sugar cookies with sprinkles](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/02\/Sugar-Cookies-hero-1-600x800.jpg)](https:\/\/bellyfull.net\/easy-sugar-cookie-recipe\/)\n\n### [Easy Sugar Cookies](https:\/\/bellyfull.net\/easy-sugar-cookie-recipe\/)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/thekitchn.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/thekitchn.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/parade.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/parade.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/huffpost.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/huffpost.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/countryliving.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/countryliving.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/buzzfeed.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/buzzfeed.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/betterhomesgardens.png)\n\n![](https:\/\/bellyfull.net\/wp-content\/uploads\/2025\/06\/betterhomesgardens.png)\n\n[Back to top](https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/#top)\n\n[Belly Full](https:\/\/bellyfull.net\/)\n\n- [Recipes](https:\/\/bellyfull.net\/recipes\/)\n  - [Courses](https:\/\/bellyfull.net\/category\/course\/)\n  - [Holidays](https:\/\/bellyfull.net\/category\/holiday\/)\n  - [Dietary](https:\/\/bellyfull.net\/category\/dietary\/)\n  - [Ingredients](https:\/\/bellyfull.net\/category\/ingredient\/)\n  - [Methods](https:\/\/bellyfull.net\/category\/method\/)\n- [About](https:\/\/bellyfull.net\/about\/)\n  - [Meet Amy](https:\/\/bellyfull.net\/about\/)\n  - [Contact](https:\/\/bellyfull.net\/contact\/)\n  - [Collaborate](https:\/\/bellyfull.net\/collaborate\/)\n  - [Cookbook](https:\/\/bellyfull.net\/the-good-fast-eats-cookbook\/)\n- [Connect](https:\/\/bellyfull.net\/contact\/)\n  - [Facebook](https:\/\/www.facebook.com\/bellyfull.net\/)\n  - [Instagram](https:\/\/www.instagram.com\/bellyfullblog\/)\n  - [Pinterest](https:\/\/www.pinterest.com\/bellyfullblog\/)\n  - [TikTok](https:\/\/www.tiktok.com\/@bellyfull.net)\n  - [YouTube](https:\/\/www.youtube.com\/c\/bellyfull)\n\n©2026 Belly Full. All rights reserved. [Privacy Policy](https:\/\/bellyfull.net\/privacy-policy\/) • [Accessibility](https:\/\/bellyfull.net\/accessibility\/) • [Terms of Service](https:\/\/bellyfull.net\/terms-of-service\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).","attrs_readable_markdown":"Borscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful\\!\n\n![Ladle full of Borscht beet soup.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog.jpg)\n\nPin this now to find it later\n\n[Pin It](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/bellyfull.net\/borscht-recipe-beet-soup\/&media=https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} \"Share on Pinterest\")\n\n*This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.*\n\n## 5 STAR REVIEW\n“This was simply delicious. My family loves beets.” -Katie\n## Easy Borscht Recipe\nPeople sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about [pickled beets](https:\/\/bellyfull.net\/refrigerator-pickled-beets\/) or an [arugula beet salad](https:\/\/bellyfull.net\/arugula-beet-salad-recipe\/)? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal\\!\n\nBorscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.”\n\nBorscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream.\n\n- ▢\n  2 medium [roasted beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/), (or boiled)\n- ▢\n  1 tbsp lemon juice\n- ▢\n  small bunch fresh dill, (plus more for serving)\n- ▢\n  2 scallions\n- ▢\n  4 cloves garlic, (peeled)\n- ▢\n  1 tbsp granulated sugar\n- ▢\n  pinch of salt\n- ▢\n  2 tbsp vegetable oil\n- ▢\n  1 medium sweet onion, (diced)\n- ▢\n  1 large carrot, (peeled and grated, about 2 cups)\n- ▢\n  2 tbsp tomato paste\n- ▢\n  4 cups vegetable broth\n- ▢\n  2 cups water\n- ▢\n  3 medium potatoes, (peeled and diced)\n- ▢\n  2 ½ cups sliced green cabbage\n- ▢\n  15 oz can cannellini beans\n- ▢\n  2 bay leaves\n- ▢\n  salt and ground black pepper , (to taste)\n- ▢\n  sour cream, (for serving, optional, but highly recommended)\n\n- Start by making [roasted beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/) (this can be done the day before to save on time.) Alternatively, you can also boil them.\n- Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.)\n- In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so.\n- Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes.\n- Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\n- Add in the beets and beans. Stir and let warm through for 3-5 minutes.\n- Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\n- Stir in the herb and garlic paste, along with the bay leaves.\n- Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\n- Serve warm with a dollop of sour cream, more fresh dill, and [Irish soda bread](https:\/\/bellyfull.net\/irish-soda-bread\/) or dark rye bread for dunking, if desired.\n\nCalories: 170kcal \\| Carbohydrates: 29g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 4g \\| Sodium: 888mg \\| Potassium: 411mg \\| Fiber: 7g \\| Sugar: 12g \\| Vitamin A: 2507IU \\| Vitamin C: 20mg \\| Calcium: 89mg \\| Iron: 3mg\n\nNutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.\n\n![](https:\/\/bellyfull.net\/wp-content\/themes\/bellyfull-2025\/assets\/icons\/logo\/sitelogo-supporting-reverse.svg)\n## How to Make Borscht Step by Step\n**Cook the beets:** Start by [roasting the beets](https:\/\/bellyfull.net\/how-to-make-roasted-beets\/). Alternatively, you can also boil them.\n\n**Grate the beets**: Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.)\n\n![Cooking carrots and onions. ](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-1-1200x485.png)\n\n**Cook onion and carrots:** In a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so.\n\n![Adding broth to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-2-1200x518.png)\n\n**Add broth and potatoes:** Pour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes.\n\n![Adding grated cabbage to the soup pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-3-1.png)\n\n**Add cabbage:** Add 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.)\n\n![Adding beets to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-4-1200x542.png)\n\n**Mix in beets and beans**: Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes.\n\n![Blending herbs and garlic with an immersion blender.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-5-1200x560.png)\n\n**Blend the herb paste:** Using a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.)\n\n![Adding herb garlic mixture to the pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-6-1200x519.png)\n\n**Add the herb garlic paste:** Stir in the herb and garlic paste, along with 2 bay leaves.\n\n**Remove from heat**: Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves.\n\n![White bowl filled with Borscht soup with sour cream and dill.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-4.jpg)\n\n**Serve and enjoy:** Serve warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired.\n\n## How to Store\nThis vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored.\n\nBorscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary.\n\n![Close up of homemade beet soup in pot.](https:\/\/bellyfull.net\/wp-content\/uploads\/2020\/09\/Borscht-Recipe-blog-2.jpg)\n\n## What to Serve WithBorscht\nServe borscht as an appetizer with dinner or as a light meal with a [pear salad](https:\/\/bellyfull.net\/pear-salad\/) or [wedge salad](https:\/\/bellyfull.net\/wedge-salad\/), a loaf of [Irish soda bread](https:\/\/bellyfull.net\/irish-soda-bread\/) or dark rye bread rubbed with a garlic clove for a more authentic experience.\n\n## Other Wonderful Soup Recipes\n- [Cabbage Roll Soup](https:\/\/bellyfull.net\/cabbage-roll-soup-recipe\/)\n- [Creamy Cauliflower Soup](https:\/\/bellyfull.net\/creamy-cauliflower-cheddar-soup\/)\n- [Roasted Butternut Squash Soup](https:\/\/bellyfull.net\/roasted-butternut-squash-soup\/)\n\n**Share this post**\n\nAbout Amy Flanigan\n\nWell, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.\n\nYou May Also Like","meta_canonical":null}

3. Robots.txt Check

Query:

Response:

4. Spam/Ban Check

Query:

Response:

5. Seen Status Check

ℹ️ Skipped - page is already crawled

📄

INDEXABLE

✅

CRAWLED

3 days ago

🤖

ROBOTS ALLOWED

Page Info Filters

Filter	Status	Condition	Details
HTTP status	PASS	`download_http_code = 200`	HTTP 200
Age cutoff	PASS	`download_stamp > now() - 6 MONTH`	0.1 months ago
History drop	PASS	`isNull(history_drop_reason)`	No drop reason
Spam/ban	PASS	`fh_dont_index != 1 AND ml_spam_score = 0`	ml_spam_score=0
Canonical	PASS	`meta_canonical IS NULL OR = '' OR = src_unparsed`	Not set

Page Details

Property	Value
URL	https://bellyfull.net/borscht-recipe-beet-soup/
Last Crawled	2026-04-11 23:18:04 (3 days ago)
First Indexed	2020-09-16 01:31:41 (5 years ago)
HTTP Status Code	200
Meta Title	Borscht Recipe {Beet Soup} - Belly Full
Meta Description	This vegetarian Borscht (beet soup) recipe is easy, healthy, and delicious. Serve with sour cream and dill as an appetizer or light meal.
Meta Canonical	null
Boilerpipe Text	Borscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful! Pin this now to find it later Pin It This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love. 5 STAR REVIEW “This was simply delicious. My family loves beets.” -Katie Easy Borscht Recipe People sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about pickled beets or an arugula beet salad ? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal! Borscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.” Borscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream. ▢ 2 medium roasted beets , (or boiled) ▢ 1 tbsp lemon juice ▢ small bunch fresh dill , (plus more for serving) ▢ 2 scallions ▢ 4 cloves garlic , (peeled) ▢ 1 tbsp granulated sugar ▢ pinch of salt ▢ 2 tbsp vegetable oil ▢ 1 medium sweet onion , (diced) ▢ 1 large carrot , (peeled and grated, about 2 cups) ▢ 2 tbsp tomato paste ▢ 4 cups vegetable broth ▢ 2 cups water ▢ 3 medium potatoes , (peeled and diced) ▢ 2 ½ cups sliced green cabbage ▢ 15 oz can cannellini beans ▢ 2 bay leaves ▢ salt and ground black pepper , (to taste) ▢ sour cream , (for serving, optional, but highly recommended) Start by making roasted beets (this can be done the day before to save on time.) Alternatively, you can also boil them. Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.) In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so. Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes. Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) Add in the beets and beans. Stir and let warm through for 3-5 minutes. Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) Stir in the herb and garlic paste, along with the bay leaves. Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. Serve warm with a dollop of sour cream, more fresh dill, and Irish soda bread or dark rye bread for dunking, if desired. Calories: 170 kcal \| Carbohydrates: 29 g \| Protein: 6 g \| Fat: 5 g \| Saturated Fat: 4 g \| Sodium: 888 mg \| Potassium: 411 mg \| Fiber: 7 g \| Sugar: 12 g \| Vitamin A: 2507 IU \| Vitamin C: 20 mg \| Calcium: 89 mg \| Iron: 3 mg Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself. How to Make Borscht Step by Step Cook the beets: Start by roasting the beets . Alternatively, you can also boil them. Grate the beets : Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.) Cook onion and carrots: In a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so. Add broth and potatoes: Pour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes. Add cabbage: Add 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) Mix in beets and beans : Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes. Blend the herb paste: Using a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) Add the herb garlic paste: Stir in the herb and garlic paste, along with 2 bay leaves. Remove from heat : Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. Serve and enjoy: Serve warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired. How to Store This vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored. Borscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary. What to Serve With Borscht Serve borscht as an appetizer with dinner or as a light meal with a pear salad or wedge salad , a loaf of Irish soda bread or dark rye bread rubbed with a garlic clove for a more authentic experience. Other Wonderful Soup Recipes Cabbage Roll Soup Creamy Cauliflower Soup Roasted Butternut Squash Soup Share this post About Amy Flanigan Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place. You May Also Like
Markdown	[Skip to content](https://bellyfull.net/borscht-recipe-beet-soup/#main-content) [Subscribe for free weekly recipes \>](https://bellyfull.net/newsletter/) - [About](https://bellyfull.net/about/) - [Collaborate](https://bellyfull.net/collaborate/) - [Contact](https://bellyfull.net/contact/) - [Cookbook](https://bellyfull.net/the-good-fast-eats-cookbook/) - [Video](https://bellyfull.net/category/video/) Menu Search - [Course]() - [All Courses](https://bellyfull.net/category/course/) - [Appetizer](https://bellyfull.net/category/course/appetizer/) - [Bread](https://bellyfull.net/category/course/bread/) - [Breakfast](https://bellyfull.net/category/course/breakfast/) - [Dessert](https://bellyfull.net/category/course/dessert/) - [Dinner](https://bellyfull.net/category/course/dinner/) - [Dips](https://bellyfull.net/category/course/dips/) - [Dressing](https://bellyfull.net/category/course/dressing-sauce-condiment/) - [Drink](https://bellyfull.net/category/course/drink/) - [Side Dish](https://bellyfull.net/category/course/side-dish/) - [Snack](https://bellyfull.net/category/course/snack/) - [Soup & Stew](https://bellyfull.net/category/course/soup-stew/) - [Salad](https://bellyfull.net/category/course/salad/) - [Dietary]() - [All Dietary](https://bellyfull.net/category/dietary/) - [Dairy-Free](https://bellyfull.net/category/dietary/dairy-free/) - [Gluten Free](https://bellyfull.net/category/dietary/gluten-free/) - [Keto](https://bellyfull.net/category/dietary/keto/) - [Low Calorie](https://bellyfull.net/category/dietary/low-calorie/) - [Low Carb](https://bellyfull.net/category/dietary/low-carb/) - [Vegetarian](https://bellyfull.net/category/dietary/vegetarian/) - [Holiday]() - [All Holidays](https://bellyfull.net/category/holiday/) - [4th of July](https://bellyfull.net/category/holiday/4th-of-july/) - [Christmas](https://bellyfull.net/category/holiday/christmas/) - [Easter](https://bellyfull.net/category/holiday/easter/) - [Halloween](https://bellyfull.net/category/holiday/halloween/) - [Hanukkah](https://bellyfull.net/category/holiday/hanukkah/) - [Passover](https://bellyfull.net/category/holiday/passover/) - [St Patrick’s Day](https://bellyfull.net/category/holiday/st-patricks-day/) - [Thanksgiving](https://bellyfull.net/category/holiday/thanksgiving/) - [Valentine’s Day](https://bellyfull.net/category/holiday/valentines-day/) - [Edible Gift](https://bellyfull.net/category/edible-gift/) - [Ingredient]() - [All Ingredients](https://bellyfull.net/category/ingredient/) - [5 Ingredient](https://bellyfull.net/category/ingredient/5-ingredient/) - [Beef](https://bellyfull.net/category/ingredient/meat/beef/) - [Chicken](https://bellyfull.net/category/ingredient/meat/chicken/) - [Chocolate](https://bellyfull.net/category/ingredient/chocolate/) - [Fruit](https://bellyfull.net/category/ingredient/fruit/) - [Grains](https://bellyfull.net/category/ingredient/grains/) - [Nut](https://bellyfull.net/category/ingredient/nut/) - [Oats](https://bellyfull.net/category/ingredient/oats/) - [Pantry Recipe](https://bellyfull.net/category/ingredient/pantry-recipe/) - [Pork](https://bellyfull.net/category/ingredient/meat/pork/) - [Seafood](https://bellyfull.net/category/ingredient/seafood/) - [Turkey](https://bellyfull.net/category/ingredient/meat/turkey/) - [Vegetable](https://bellyfull.net/category/ingredient/vegetable/) - [Method]() - [All Methods](https://bellyfull.net/category/method/) - [Air Fryer](https://bellyfull.net/category/method/air-fryer/) - [Baking](https://bellyfull.net/category/method/baking/) - [Casserole](https://bellyfull.net/category/method/casserole/) - [Freezer Friendly](https://bellyfull.net/category/method/freezer-friendly/) - [Grilling](https://bellyfull.net/category/method/grilling/) - [Instant Pot](https://bellyfull.net/category/method/instant-pot/) - [No-Bake](https://bellyfull.net/category/method/no-bake/) - [One Pot](https://bellyfull.net/category/method/one-pot/) - [Sheet Pan](https://bellyfull.net/category/method/sheet-pan/) - [Slow Cooker](https://bellyfull.net/category/method/slow-cooker/) - [Stir-Fry](https://bellyfull.net/category/method/stir-fry/) - [Stovetop](https://bellyfull.net/category/method/stovetop/) - [Recipe Filter](https://bellyfull.net/recipes/) - [Recipe Index](https://bellyfull.net/recipe-index/) - [About](https://bellyfull.net/about/) - [Collaborate](https://bellyfull.net/collaborate/) - [Contact](https://bellyfull.net/contact/) - [Cookbook](https://bellyfull.net/the-good-fast-eats-cookbook/) - [Video](https://bellyfull.net/category/video/) [Soup & Stew](https://bellyfull.net/category/course/soup-stew/) # Borscht Recipe {Beet Soup} [![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-60x60.jpg)![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-60x60.jpg)](https://bellyfull.net/author/amy/) By [Amy Flanigan](https://bellyfull.net/author/amy/) Updated Jun 20, 2025 [Read 1 Review](https://bellyfull.net/borscht-recipe-beet-soup/#comments) Prep 30 minutes mins Cook 30 minutes mins Servings 6 [![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-60x60.jpg)![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-60x60.jpg)](https://bellyfull.net/author/amy/) By [Amy Flanigan](https://bellyfull.net/author/amy/) Updated Jun 20, 2025 [Jump to Recipe](https://bellyfull.net/borscht-recipe-beet-soup/#wprm-recipe-container-39527) Share Borscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful\! ![Ladle full of Borscht beet soup.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog.jpg) ![Ladle full of Borscht beet soup.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog.jpg) Pin this now to find it later [Pin It](https://pinterest.com/pin/create/button/?url=https://bellyfull.net/borscht-recipe-beet-soup/&media=https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} "Share on Pinterest") This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love. ## 5 STAR REVIEW “This was simply delicious. My family loves beets.” -Katie ## Easy Borscht Recipe People sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about [pickled beets](https://bellyfull.net/refrigerator-pickled-beets/) or an [arugula beet salad](https://bellyfull.net/arugula-beet-salad-recipe/)? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal\! Borscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.” Borscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream. ![Bellyfull icon](https://bellyfull.net/wp-content/themes/bellyfull-2025/assets/icons/logo/wprm-badge.svg) ![Bellyfull icon](https://bellyfull.net/wp-content/themes/bellyfull-2025/assets/icons/logo/wprm-badge.svg) 5 from 1 ## {Vegetarian} Borscht Prep: 30 minutes mins Cook: 30 minutes mins Rest: 20 minutes mins Total: 1 hour hr 20 minutes mins Servings: [6](https://bellyfull.net/borscht-recipe-beet-soup/) ![ladle full of Borscht beet soup](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-300x300.jpg) ![ladle full of Borscht beet soup](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-300x300.jpg) [Rate](https://bellyfull.net/borscht-recipe-beet-soup/#comments) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F&media=https%3A%2F%2Fbellyfull.net%2Fwp-content%2Fuploads%2F2020%2F09%2FBorscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht+%28beet+soup%29+is+sweet+and+sour%2C+made+with+red+beets+and+other+vegetables%2C+then+topped+with+fresh+dill+and+sour+cream.+This+recipe+is+a+vegetarian+version+that%27s+easy%2C+healthy%2C+delicious%2C+and+beautiful%21&is_video=false) [Print](https://bellyfull.net/wprm_print/vegetarian-borscht) Borscht (beet soup) is sweet and sour, made with red beets and other vegetables, and topped with fresh dill and sour cream. This recipe is a vegetarian version that's easy, healthy, delicious, and beautiful\! See below the recipe card for step-by-step images. ### Ingredients 1x 2x 3x - ▢ 2 medium [roasted beets](https://bellyfull.net/how-to-make-roasted-beets/), (or boiled) - ▢ 1 tbsp lemon juice - ▢ small bunch fresh dill, (plus more for serving) - ▢ 2 scallions - ▢ 4 cloves garlic, (peeled) - ▢ 1 tbsp granulated sugar - ▢ pinch of salt - ▢ 2 tbsp vegetable oil - ▢ 1 medium sweet onion, (diced) - ▢ 1 large carrot, (peeled and grated, about 2 cups) - ▢ 2 tbsp tomato paste - ▢ 4 cups vegetable broth - ▢ 2 cups water - ▢ 3 medium potatoes, (peeled and diced) - ▢ 2 ½ cups sliced green cabbage - ▢ 15 oz can cannellini beans - ▢ 2 bay leaves - ▢ salt and ground black pepper , (to taste) - ▢ sour cream, (for serving, optional, but highly recommended) ### Instructions - Start by making [roasted beets](https://bellyfull.net/how-to-make-roasted-beets/) (this can be done the day before to save on time.) Alternatively, you can also boil them. - Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.) - In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so. - Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes. - Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) - Add in the beets and beans. Stir and let warm through for 3-5 minutes. - Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) - Stir in the herb and garlic paste, along with the bay leaves. - Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. - Serve warm with a dollop of sour cream, more fresh dill, and [Irish soda bread](https://bellyfull.net/irish-soda-bread/) or dark rye bread for dunking, if desired. ### Video ### Nutrition Calories: 170kcal \\| Carbohydrates: 29g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 4g \\| Sodium: 888mg \\| Potassium: 411mg \\| Fiber: 7g \\| Sugar: 12g \\| Vitamin A: 2507IU \\| Vitamin C: 20mg \\| Calcium: 89mg \\| Iron: 3mg Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself. ![](https://bellyfull.net/wp-content/themes/bellyfull-2025/assets/icons/logo/sitelogo-supporting-reverse.svg) ![](https://bellyfull.net/wp-content/themes/bellyfull-2025/assets/icons/logo/sitelogo-supporting-reverse.svg) Did you make this? Leave a rating below\! ## How to Make Borscht Step by Step Cook the beets: Start by [roasting the beets](https://bellyfull.net/how-to-make-roasted-beets/). Alternatively, you can also boil them. Grate the beets: Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.) ![Cooking carrots and onions. ](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-1-1200x485.png) ![Cooking carrots and onions. ](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-1-1200x485.png) Cook onion and carrots: In a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so. ![Adding broth to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-2-1200x518.png) ![Adding broth to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-2-1200x518.png) Add broth and potatoes: Pour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes. ![Adding grated cabbage to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-3-1.png) ![Adding grated cabbage to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-3-1.png) Add cabbage: Add 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) ![Adding beets to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-4-1200x542.png) ![Adding beets to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-4-1200x542.png) Mix in beets and beans: Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes. ![Blending herbs and garlic with an immersion blender.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-5-1200x560.png) ![Blending herbs and garlic with an immersion blender.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-5-1200x560.png) Blend the herb paste: Using a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) ![Adding herb garlic mixture to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-6-1200x519.png) ![Adding herb garlic mixture to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-6-1200x519.png) Add the herb garlic paste: Stir in the herb and garlic paste, along with 2 bay leaves. Remove from heat: Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. ![White bowl filled with Borscht soup with sour cream and dill.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-4.jpg) ![White bowl filled with Borscht soup with sour cream and dill.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-4.jpg) Serve and enjoy: Serve warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired. ## How to Store This vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored. Borscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary. ![Close up of homemade beet soup in pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-2.jpg) ![Close up of homemade beet soup in pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-2.jpg) ## What to Serve WithBorscht Serve borscht as an appetizer with dinner or as a light meal with a [pear salad](https://bellyfull.net/pear-salad/) or [wedge salad](https://bellyfull.net/wedge-salad/), a loaf of [Irish soda bread](https://bellyfull.net/irish-soda-bread/) or dark rye bread rubbed with a garlic clove for a more authentic experience. ## Other Wonderful Soup Recipes - [Cabbage Roll Soup](https://bellyfull.net/cabbage-roll-soup-recipe/) - [Creamy Cauliflower Soup](https://bellyfull.net/creamy-cauliflower-cheddar-soup/) - [Roasted Butternut Squash Soup](https://bellyfull.net/roasted-butternut-squash-soup/) [Pinterest](https://pinterest.com/pin/create/button/?url=https://bellyfull.net/borscht-recipe-beet-soup/&media=https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} "Share on Pinterest") [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://bellyfull.net/borscht-recipe-beet-soup/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%20%7BBeet%20Soup%7D%0D%0Ahttps%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F%0D%0A "Share via Email") Copy URL Saved RecipeSave Recipe Share this post [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://bellyfull.net/borscht-recipe-beet-soup/&display=popup&ref=plugin&src=share_button "Share on Facebook") [WhatsApp](https://wa.me/?text=https://bellyfull.net/borscht-recipe-beet-soup/ "Share on WhatsApp") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%20%7BBeet%20Soup%7D%0D%0Ahttps%3A%2F%2Fbellyfull.net%2Fborscht-recipe-beet-soup%2F%0D%0A "Share via Email") [Pin](https://pinterest.com/pin/create/button/?url=https://bellyfull.net/borscht-recipe-beet-soup/&media=https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} "Share on Pinterest") [Beet Recipe](https://bellyfull.net/category/ingredient/vegetable/beet-recipe/)[Dairy-Free](https://bellyfull.net/category/dietary/dairy-free/)[Freezer Friendly](https://bellyfull.net/category/method/freezer-friendly/)[Gluten Free](https://bellyfull.net/category/dietary/gluten-free/)[Low Calorie](https://bellyfull.net/category/dietary/low-calorie/)[Soup & Stew](https://bellyfull.net/category/course/soup-stew/)[Stovetop](https://bellyfull.net/category/method/stovetop/)[Vegetarian](https://bellyfull.net/category/dietary/vegetarian/) [![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-344x344.jpg)![headshot for amy](https://bellyfull.net/wp-content/uploads/2024/10/cropped-Amy-headshot-2-344x344.jpg)](https://bellyfull.net/author/amy/) About Amy Flanigan Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place. [More of Amy's Recipes](https://bellyfull.net/author/amy/) ## You May Also Like [![overhead bowl of tomato soup with drizzle of cream](https://bellyfull.net/wp-content/uploads/2026/02/Tomato-Soup-Hero-1-600x800.jpg)![overhead bowl of tomato soup with drizzle of cream](https://bellyfull.net/wp-content/uploads/2026/02/Tomato-Soup-Hero-1-600x800.jpg)](https://bellyfull.net/easy-tomato-soup/) ### [Easy Tomato Soup](https://bellyfull.net/easy-tomato-soup/) [![Hungarian Mushroom Soup in bowl with roasted mushrooms as garnish](https://bellyfull.net/wp-content/uploads/2026/02/Hungarian-Mushroom-Soup-Hero-600x800.jpg)![Hungarian Mushroom Soup in bowl with roasted mushrooms as garnish](https://bellyfull.net/wp-content/uploads/2026/02/Hungarian-Mushroom-Soup-Hero-600x800.jpg)](https://bellyfull.net/hungarian-mushroom-soup/) ### [Hungarian Mushroom Soup](https://bellyfull.net/hungarian-mushroom-soup/) [![Creamy avgolemono soup with shredded chicken, rice, carrots, and dill, topped with lemon slices and served with crusty bread.](https://bellyfull.net/wp-content/uploads/2026/01/Avgolemono-Soup-Hero-1-600x800.jpg)![Creamy avgolemono soup with shredded chicken, rice, carrots, and dill, topped with lemon slices and served with crusty bread.](https://bellyfull.net/wp-content/uploads/2026/01/Avgolemono-Soup-Hero-1-600x800.jpg)](https://bellyfull.net/avgolemono-soup/) ### [Avgolemono Soup](https://bellyfull.net/avgolemono-soup/) [![Zuppa Toscana soup in bowl](https://bellyfull.net/wp-content/uploads/2026/01/Zuppa-Toscana-hero-1-600x800.jpg)![Zuppa Toscana soup in bowl](https://bellyfull.net/wp-content/uploads/2026/01/Zuppa-Toscana-hero-1-600x800.jpg)](https://bellyfull.net/zuppa-toscana/) ### [Zuppa Toscana](https://bellyfull.net/zuppa-toscana/) ## Tried this recipe? Tell me how it turned out, or ask a question below! [Cancel reply](https://bellyfull.net/borscht-recipe-beet-soup/#respond) ## 2 Comments 1. Katie says: February 18, 2024 at 3:53 pm ![5 stars](https://bellyfull.net/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-5.svg) This was simply delicious. My family loves beets. [Reply](https://bellyfull.net/borscht-recipe-beet-soup/#comment-109987) 2. Phyllis Garton says: August 1, 2021 at 12:30 pm My mother is Ukrainian and we learned to make this soup all the time. It has to be my all time favorite. We never put cabbage in the soup but used all fresh vegetables from the garden, peas, beans, potatoes, carrots, beets and the tops and lots of fresh dill. All the root vegetables were diced up approximately the same size and everything cooked together in a large pot, along with the dill and salt and pepper to taste. When the vegetables were all cooked we would take the soup off the heat and then add the sour cream. Since we had a cow we used fresh sour cream, not the commercial sour cream. Now that I am an adult I still make this soup but I buy whipping cream and sour it with lemon juice and add that. It does not clot and the soup comes out a beautiful pink colour. Everyone makes theirs different but this was our family recipe, handed down from my grandmother, (from the Ukraine) to my mother and now to me. [Reply](https://bellyfull.net/borscht-recipe-beet-soup/#comment-89353) ![](https://bellyfull.net/wp-content/uploads/2025/06/Amy.jpg) ![](https://bellyfull.net/wp-content/uploads/2025/06/Amy.jpg) Hi, I’m Amy\! I started Belly Full in 2009 after being a new mom and wanting to share quick and easy recipes for busy families. Since then it’s become a trusted resource for simple, mostly from-scratch, delicious recipes. Here, you’ll find tried-and-true tested dinners, breakfast ideas, appetizers, desserts, and everything in between even the novice cook can make. My goal is to show you that cooking does not need to be a chore, and you can feed your family tasty food quickly and easily\! [Read more about me](https://bellyfull.net/about/) ## Lemon Lovers [![Jar of homemade lemon curd with a glossy swirl on top, surrounded by fresh lemon slices.](https://bellyfull.net/wp-content/uploads/2026/03/Lemon-Curd-hero-600x800.jpg)![Jar of homemade lemon curd with a glossy swirl on top, surrounded by fresh lemon slices.](https://bellyfull.net/wp-content/uploads/2026/03/Lemon-Curd-hero-600x800.jpg)](https://bellyfull.net/easy-lemon-curd/) ### [Lemon Curd](https://bellyfull.net/easy-lemon-curd/) [![2 lemon bars stacked on white plate](https://bellyfull.net/wp-content/uploads/2023/06/Easy-Lemon-Cake-blog-3-600x800.jpg)![2 lemon bars stacked on white plate](https://bellyfull.net/wp-content/uploads/2023/06/Easy-Lemon-Cake-blog-3-600x800.jpg)](https://bellyfull.net/3-ingredient-lemon-cake/) ### [3-Ingredient Lemon Cake](https://bellyfull.net/3-ingredient-lemon-cake/) [![close up lemon gooey bar](https://bellyfull.net/wp-content/uploads/2025/08/Lemon-Gooey-Bars-hero-1-600x800.jpg)![close up lemon gooey bar](https://bellyfull.net/wp-content/uploads/2025/08/Lemon-Gooey-Bars-hero-1-600x800.jpg)](https://bellyfull.net/lemon-gooey-bars/) ### [Lemon Gooey Bars](https://bellyfull.net/lemon-gooey-bars/) [![Balsamic lemon chicken thighs and drumsticks in a skillet with crispy lemon sugar skin, buttery pan sauce, lemon slices, and fresh thyme](https://bellyfull.net/wp-content/uploads/2026/03/Balsamic-Lemon-Chicken-hero-600x800.jpg)![Balsamic lemon chicken thighs and drumsticks in a skillet with crispy lemon sugar skin, buttery pan sauce, lemon slices, and fresh thyme](https://bellyfull.net/wp-content/uploads/2026/03/Balsamic-Lemon-Chicken-hero-600x800.jpg)](https://bellyfull.net/balsamic-lemon-chicken/) ### [Balsamic Lemon Chicken](https://bellyfull.net/balsamic-lemon-chicken/) ## Reader Favorites [![close up of chicken alfredo on white plate](https://bellyfull.net/wp-content/uploads/2021/02/Chicken-Alfredo-blog-featured-600x800.jpg)![close up of chicken alfredo on white plate](https://bellyfull.net/wp-content/uploads/2021/02/Chicken-Alfredo-blog-featured-600x800.jpg)](https://bellyfull.net/chicken-alfredo-recipe/) ### [Chicken Alfredo](https://bellyfull.net/chicken-alfredo-recipe/) [![golden baked popovers piled in bowl](https://bellyfull.net/wp-content/uploads/2025/02/Popovers-hero-1-600x800.jpg)![golden baked popovers piled in bowl](https://bellyfull.net/wp-content/uploads/2025/02/Popovers-hero-1-600x800.jpg)](https://bellyfull.net/classic-popovers/) ### [Popovers](https://bellyfull.net/classic-popovers/) [![sailbury steak in pan smothered with mushroom gravy](https://bellyfull.net/wp-content/uploads/2020/03/Salisbury-Steak-blog-600x800.jpg)![sailbury steak in pan smothered with mushroom gravy](https://bellyfull.net/wp-content/uploads/2020/03/Salisbury-Steak-blog-600x800.jpg)](https://bellyfull.net/salisbury-steak-recipe/) ### [Easy Homemade Salisbury Steak Recipe](https://bellyfull.net/salisbury-steak-recipe/) [![overhead pile of sugar cookies with sprinkles](https://bellyfull.net/wp-content/uploads/2025/02/Sugar-Cookies-hero-1-600x800.jpg)![overhead pile of sugar cookies with sprinkles](https://bellyfull.net/wp-content/uploads/2025/02/Sugar-Cookies-hero-1-600x800.jpg)](https://bellyfull.net/easy-sugar-cookie-recipe/) ### [Easy Sugar Cookies](https://bellyfull.net/easy-sugar-cookie-recipe/) ![](https://bellyfull.net/wp-content/uploads/2025/06/thekitchn.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/thekitchn.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/parade.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/parade.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/huffpost.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/huffpost.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/countryliving.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/countryliving.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/buzzfeed.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/buzzfeed.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/betterhomesgardens.png) ![](https://bellyfull.net/wp-content/uploads/2025/06/betterhomesgardens.png) [Back to top](https://bellyfull.net/borscht-recipe-beet-soup/#top) [Belly Full](https://bellyfull.net/) - [Recipes](https://bellyfull.net/recipes/) - [Courses](https://bellyfull.net/category/course/) - [Holidays](https://bellyfull.net/category/holiday/) - [Dietary](https://bellyfull.net/category/dietary/) - [Ingredients](https://bellyfull.net/category/ingredient/) - [Methods](https://bellyfull.net/category/method/) - [About](https://bellyfull.net/about/) - [Meet Amy](https://bellyfull.net/about/) - [Contact](https://bellyfull.net/contact/) - [Collaborate](https://bellyfull.net/collaborate/) - [Cookbook](https://bellyfull.net/the-good-fast-eats-cookbook/) - [Connect](https://bellyfull.net/contact/) - [Facebook](https://www.facebook.com/bellyfull.net/) - [Instagram](https://www.instagram.com/bellyfullblog/) - [Pinterest](https://www.pinterest.com/bellyfullblog/) - [TikTok](https://www.tiktok.com/@bellyfull.net) - [YouTube](https://www.youtube.com/c/bellyfull) ©2026 Belly Full. All rights reserved. [Privacy Policy](https://bellyfull.net/privacy-policy/) • [Accessibility](https://bellyfull.net/accessibility/) • [Terms of Service](https://bellyfull.net/terms-of-service/) • Powered by [CultivateWP](https://cultivatewp.com/).
Readable Markdown	Borscht (beet soup), made with red beets and other vegetables, is sweet and sour, and then topped with fresh dill and sour cream. I created this vegetarian version that’s easy, healthy, delicious, and beautiful\! ![Ladle full of Borscht beet soup.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog.jpg) Pin this now to find it later [Pin It](https://pinterest.com/pin/create/button/?url=https://bellyfull.net/borscht-recipe-beet-soup/&media=https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Beet-Soup-600x1260-2-overlay-blog.jpg&description=Borscht%20Recipe%20{Beet%20Soup} "Share on Pinterest") This post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love. ## 5 STAR REVIEW “This was simply delicious. My family loves beets.” -Katie ## Easy Borscht Recipe People sure have strong feelings about beets—I think you either hate them or love them madly. I’m the latter and convinced those who do hate them have just never had them prepared in an amazing way. What’s not to love about [pickled beets](https://bellyfull.net/refrigerator-pickled-beets/) or an [arugula beet salad](https://bellyfull.net/arugula-beet-salad-recipe/)? And they most definitely have never tried borscht. This borscht recipe was given to me by my friend, Elena. She’s Russian, so you know it’s the real deal\! Borscht (also spelled borsch, borshch, or borsht), is a traditional beet soup from the Ukraine and loved all over Russia and many other Eastern European countries. In Russia, Poland, and other Eastern European countries, borscht simply means “sour soup,” and the word comes from the Russian borshch, “cow parsnip.” Borscht always includes beets, cabbage, and something contributing to the sour flavor, such as vinegar or lemon juice. After that, it depends on the region. Some Borscht recipes include beef, sausage, potatoes, parsnips, tomatoes, mushrooms, beans, or dried smelt. I always serve borscht warm, but it can be eaten hot or cold, topped with a dollop of sour cream. - ▢ 2 medium [roasted beets](https://bellyfull.net/how-to-make-roasted-beets/), (or boiled) - ▢ 1 tbsp lemon juice - ▢ small bunch fresh dill, (plus more for serving) - ▢ 2 scallions - ▢ 4 cloves garlic, (peeled) - ▢ 1 tbsp granulated sugar - ▢ pinch of salt - ▢ 2 tbsp vegetable oil - ▢ 1 medium sweet onion, (diced) - ▢ 1 large carrot, (peeled and grated, about 2 cups) - ▢ 2 tbsp tomato paste - ▢ 4 cups vegetable broth - ▢ 2 cups water - ▢ 3 medium potatoes, (peeled and diced) - ▢ 2 ½ cups sliced green cabbage - ▢ 15 oz can cannellini beans - ▢ 2 bay leaves - ▢ salt and ground black pepper , (to taste) - ▢ sour cream, (for serving, optional, but highly recommended) - Start by making [roasted beets](https://bellyfull.net/how-to-make-roasted-beets/) (this can be done the day before to save on time.) Alternatively, you can also boil them. - Peel and grate the beets; drizzle with lemon juice and toss to coat. (You should end up with about 2 cups.) - In a heavy bottomed pan or Dutch oven, warm oil over medium heat. Add onion and carrots; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add tomato paste and cook, stirring constantly for 30 seconds or so. - Pour in vegetable broth and water. Bring to a boil, then add potatoes. Season with salt and pepper and simmer for 10 minutes. - Add cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) - Add in the beets and beans. Stir and let warm through for 3-5 minutes. - Using a small blender or immersion blender, blend together the dill, scallions, garlic, sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) - Stir in the herb and garlic paste, along with the bay leaves. - Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. - Serve warm with a dollop of sour cream, more fresh dill, and [Irish soda bread](https://bellyfull.net/irish-soda-bread/) or dark rye bread for dunking, if desired. Calories: 170kcal \\| Carbohydrates: 29g \\| Protein: 6g \\| Fat: 5g \\| Saturated Fat: 4g \\| Sodium: 888mg \\| Potassium: 411mg \\| Fiber: 7g \\| Sugar: 12g \\| Vitamin A: 2507IU \\| Vitamin C: 20mg \\| Calcium: 89mg \\| Iron: 3mg Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself. ![](https://bellyfull.net/wp-content/themes/bellyfull-2025/assets/icons/logo/sitelogo-supporting-reverse.svg) ## How to Make Borscht Step by Step Cook the beets: Start by [roasting the beets](https://bellyfull.net/how-to-make-roasted-beets/). Alternatively, you can also boil them. Grate the beets: Peel and grate the beets; drizzle with 1 tbsp lemon juice and toss to coat. (You should end up with about 2 cups.) ![Cooking carrots and onions. ](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-1-1200x485.png) Cook onion and carrots: In a heavy-bottomed pan or Dutch oven, warm 2 tbsp oil over medium heat. Add 1 onion and 1 carrot; cook, stirring frequently, until softened, about 5 minutes. Season with salt and pepper. Add 2 tbsp tomato paste and cook, stirring constantly, for 30 seconds or so. ![Adding broth to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-2-1200x518.png) Add broth and potatoes: Pour in 4 cups vegetable broth and 2 cups water. Bring to a boil, then add 3 potatoes. Season with salt and pepper and simmer for 10 minutes. ![Adding grated cabbage to the soup pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-3-1.png) Add cabbage: Add 2 ½ cups cabbage and simmer for another 5 minutes. (Potatoes should be done at this point. If not, let them cook for another 5 minutes.) ![Adding beets to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-4-1200x542.png) Mix in beets and beans: Add in the beets and a 15-oz can of beans. Stir and let warm through for 3-5 minutes. ![Blending herbs and garlic with an immersion blender.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-5-1200x560.png) Blend the herb paste: Using a small blender or immersion blender, blend a small bunch of dill, 2 scallions, 4 cloves garlic, 1 tbsp sugar, and a pinch of salt until it forms a paste. (Alternatively, you can just mince the herbs and garlic together with a knife and stir in the sugar and salt.) ![Adding herb garlic mixture to the pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-6-1200x519.png) Add the herb garlic paste: Stir in the herb and garlic paste, along with 2 bay leaves. Remove from heat: Stir, cover, and remove from heat. Let stand for 20-30 minutes. Remove bay leaves. ![White bowl filled with Borscht soup with sour cream and dill.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-4.jpg) Serve and enjoy: Serve warm with a dollop of sour cream, more fresh dill and dark rye bread for dunking, if desired. ## How to Store This vegetarian borscht recipe is easy to store and actually tastes even better the next day! Borscht can last for up to 3 days in a tightly sealed container. The flavors will deepen each day it is stored. Borscht also freezes quite well. Store it in tightly sealed freezer-safe containers for up to 3 months. Thawing first before reheating on the stove (over low heat) is preferable, but not necessary. ![Close up of homemade beet soup in pot.](https://bellyfull.net/wp-content/uploads/2020/09/Borscht-Recipe-blog-2.jpg) ## What to Serve WithBorscht Serve borscht as an appetizer with dinner or as a light meal with a [pear salad](https://bellyfull.net/pear-salad/) or [wedge salad](https://bellyfull.net/wedge-salad/), a loaf of [Irish soda bread](https://bellyfull.net/irish-soda-bread/) or dark rye bread rubbed with a garlic clove for a more authentic experience. ## Other Wonderful Soup Recipes - [Cabbage Roll Soup](https://bellyfull.net/cabbage-roll-soup-recipe/) - [Creamy Cauliflower Soup](https://bellyfull.net/creamy-cauliflower-cheddar-soup/) - [Roasted Butternut Squash Soup](https://bellyfull.net/roasted-butternut-squash-soup/) Share this post About Amy Flanigan Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place. You May Also Like
Shard	197 (laksa)
Root Hash	18067915825477878197
Unparsed URL	net,bellyfull!/borscht-recipe-beet-soup/ s443