🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 72 (from laksa129)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa072.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://www.feastingathome.com/borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.feastingathome.com/borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.feastingathome.com\/borscht\/","crawl_time":1775880288,"first_indexed_time":1550850111,"http_code":200,"src_unparsed":"com,feastingathome!www,\/borscht\/ s443","src_root_hash":"13599908892011960872","history_drop_reason":null,"meta_title":"Borscht Recipe | Feasting At Home","meta_descriptions":["This vegetarian borscht recipe is chef-tested and easy to make! Nourishing flavor, this can be made on the stovetop or in an Instant Pot."],"attrs_boilerpipe_text":"This\nbeet borscht\n recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets,\ncarrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video.\nNo winter lasts forever; no spring skips its turn.\nHal Borland\nThe color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative.\nBorscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring.\nOver the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most.\nWhy You'll Love This Borscht Soup Recipe!\nThe color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come.\nMake it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most!\nNourishing winter recipe!\nA veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul.\nEasy to make!\nA simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove.\nSo much flavor!\nBeets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor.\nVegan-friendly!\nA plant-based recipe that can be served with vegan yogurt!\nCraving beets? Take a peek at our favorite\nBeet Recipes\n for more ways to cook this nutritious little gem!\nWhat is Borscht?\nBorscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you!\nBorscht Recipe ingredients\nBeet:\nYou’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage.\nOther vegetables:\nOnion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like!\nOlive oil:\nOr butter, for sautéing the veggies.\nVeggie broth:\nOr use chicken broth or traditional beef stock or bone broth.\nTomato paste:\nIntensifies the flavor of the soup and helps to thicken it a bit.\nSpices:\nBay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne.\nApple cider vinegar:\nA splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar.\nFresh dill:\nA pop of fresh, herby flavor that tastes like spring to come!\nSour cream, Greek yogurt, or vegan yogurt\nuseed to garnish.\nHow to Make Borscht on the Stovetop\n1. Sauté the aromatics.\nWarm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes.\n2. Add vegetables.\nAdd celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper.\n3. Simmer.\nCover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender.\n4. Add vinegar, taste, and adjust.\nStir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed.\n5. Garnish and serve.\nTransfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill.\nHow to make Beet Borscht in the Instant Pot\nStep 1: Sauté veggies. Set the Instant Pot to the “saute” function.\nAdd olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir.\nStep 2: Add broth and seasonings.\nAdd broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”.\nStep 3: Pressure cook.\nPlace lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid.\nStep 4: Add vinegar, taste and adjust.\nStir in the apple cider vinegar, then taste and adjust for salt and black pepper.\nStep 5: Serve.\nServe in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too!\nChef’s Tips\nUse a food processor.\nInstead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business.\nBalance the salt and vinegar\nto taste for the best punchy flavor!\nWhat do I eat with borscht?\nThis hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg.\nStoring Beet Borscht Soup\nStore leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal!  Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave.\nRecipe FAQs\nWhat is traditional borscht made of?\nTraditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock.\nWhat vegetables are used in borscht?\nIn this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes.\nDo I eat borscht hot or cold?\nEither way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht.\nIs borscht good for you?\nYes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system.\nWhy does my borscht taste sweet?\nThe beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it!\nWe hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation!\nMore Favorite Beet recipes!\nBorscht Recipe | 60-Sec Video\n🌟\nAfter you try this Borscht recipe, please let us know how it turns out in the comments below. \nYour review will help other readers, too! Sign up here to join our community and receive our latest recipes and\nweekly newsletter!\nxoxo\nSylvia\nPrint\nDescription\nA simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients!\n2 tablespoons\nolive oil or butter\n1\nmedium onion, diced\n6\nlarge garlic cloves, rough chopped\n2\nstalks celery, chopped\n1\ncup\ncarrots\n, sliced or diced small\n1\nextra large beet, thinly sliced, or small dice (approx.\n2 cups\n)\n2\ncups\nred cabbage\n, shredded or chopped\n1\ncup\nbeet stems and greens\n, chopped (optional or add another cup cabbage)\n4\ncups\nveggie broth\n(or\nchicken stock\nor traditional beef stock)\n2 tablespoons\ntomato paste\n1\nteaspoon celery seeds- optional\n1\/4\nteaspoon allspice\na pinch of cayenne (more to taste)\n2\nbay leaves\n1\n–\n1 1\/2\nteaspoons salt\n(adjust to taste- depends on the broth you use)\n1\/4\n–\n1\/2\nteaspoon black pepper (adjust to taste)\n1\n–\n2\ntablespoons apple cider vinegar\n1\/2\ncup\nfresh\ndill\n, chopped\nGarnish: dollop of sour cream, Greek yogurt or vegan yogurt\nCook Mode\nPrevent your screen from going dark\nSaute aromatics:\n In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes.\nAdd veggies:\nAdd celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper. \nSimmer:\nCover and simmer on low heat for 20-25 minutes or until beets and carrots are tender.\nFinish:\nStir in the apple cider vinegar. Taste and adjust salt and pepper.\nServe:\nTop with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.\nNotes\nInstant Pot:\nSet to\nSauté\n. Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press\nCancel\n. Seal the lid and set to\nHigh Pressure\nfor 10 minutes. Let pressure\nnaturally release for 5 minutes\n, then place\nkitchen towel\nover the  pressure release button and turn to\nmanual release\n. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill.\nLeftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months.\nNutrition\nServing Size:\n1 ½ cups -without sour cream\nCalories:\n106\nSugar:\n7.6 g\nSodium:\n491.4 mg\nFat:\n5.1 g\nSaturated Fat:\n0.7 g\nCarbohydrates:\n14.7 g\nFiber:\n3.8 g\nProtein:\n2.4 g\nCholesterol:\n0 mg","attrs_markdown":"![](https:\/\/www.facebook.com\/tr?id=727904206131571&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/www.feastingathome.com\/borscht\/#main-content)\n\nWhere healthy meets delicious\\!\n\n[Ad-Free](https:\/\/www.feastingathome.com\/membership\/?level_id=1)\n\n- [Recipes](https:\/\/www.feastingathome.com\/recipes\/)\n  - [ALL RECIPES](https:\/\/www.feastingathome.com\/recipes\/)\n  - [BY DIET](https:\/\/www.feastingathome.com\/category\/by-diet\/)\n    - [Vegetarian](https:\/\/www.feastingathome.com\/category\/by-diet\/vegetarian\/)\n    - [Vegan](https:\/\/www.feastingathome.com\/category\/by-diet\/vegan\/)\n    - [HEALTHY RECIPES](https:\/\/www.feastingathome.com\/category\/healthy\/)\n    - [Gluten-Free](https:\/\/www.feastingathome.com\/category\/by-diet\/gluten-free\/)\n    - [Mediterranean](https:\/\/www.feastingathome.com\/category\/ethnic-cuisine\/medirerranean-recipes\/)\n    - [Low-Carb \\| Keto](https:\/\/www.feastingathome.com\/category\/by-diet\/low-carb\/)\n    - [Low-Fat](https:\/\/www.feastingathome.com\/category\/by-diet\/low-fat\/)\n  - [VEGAN & VEGETARIAN](https:\/\/www.feastingathome.com\/category\/main\/vegetarian-vegan-mains\/)\n  - [DINNER IDEAS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/dinner\/)\n  - [VEGETABLES & SIDES](https:\/\/www.feastingathome.com\/category\/by-meal-type\/side-dish\/)\n  - [APPETIZERS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/appetizer\/)\n  - [BREAKFAST & BRUNCH](https:\/\/www.feastingathome.com\/category\/by-meal-type\/breakfast\/)\n  - [SOUPS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/soup\/)\n  - [SALADS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/salad\/)\n  - [SOURDOUGH](https:\/\/www.feastingathome.com\/category\/by-method\/sourdough\/)\n  - [DESSERTS](https:\/\/www.feastingathome.com\/category\/by-meal-type\/dessert\/)\n  - [RECIPE COLLECTIONS](https:\/\/www.feastingathome.com\/category\/by-method\/round-ups\/)\n- [Subscribe](https:\/\/www.feastingathome.com\/subscribe-3\/)\n- [About Us](https:\/\/www.feastingathome.com\/about\/)\n- [Shop](https:\/\/www.feastingathome.com\/shop\/)\n- [Recipe Box](https:\/\/www.feastingathome.com\/#list\/my-favorites)\n- [My Recipe Box](https:\/\/www.feastingathome.com\/borscht\/#list\/my-favorites)\n\n[My Recipe Box](https:\/\/www.feastingathome.com\/borscht\/#list\/my-favorites)\n\n[Home](https:\/\/www.feastingathome.com\/) \/ [By Meal Type](https:\/\/www.feastingathome.com\/category\/by-meal-type\/) \/ [Soup Recipes](https:\/\/www.feastingathome.com\/category\/by-meal-type\/soup\/)\n\n# Borscht Recipe\n[![5 stars](https:\/\/www.feastingathome.com\/wp-content\/themes\/feastingathome-2022\/assets\/images\/five-stars.png)](https:\/\/www.feastingathome.com\/borscht\/#respond) [171 Comments](https:\/\/www.feastingathome.com\/borscht\/#respond)\n\n[![](https:\/\/secure.gravatar.com\/avatar\/3ebdb458405bc6e6592d891ab59ac7a3eab5e215c4b5e4bdfa240c421f00b402?s=36&d=blank&r=g)](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)[Sylvia Fountaine](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\nDec 08, 2025\n\n[Jump to](https:\/\/www.feastingathome.com\/borscht\/#tasty-recipes-27668-jump-target)[Save](https:\/\/www.feastingathome.com\/borscht\/)[Share ↓](https:\/\/www.feastingathome.com\/borscht\/#share-this)\n\nThis **beet borscht** recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets, carrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video.\n\n![bowl of beet borscht with yogurt and fresh dill. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-10.jpg)\n\n> No winter lasts forever; no spring skips its turn.\n> \n> Hal Borland\n\nThe color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative.\n\nBorscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring.\n\nOver the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most.\n\n## Why You'll Love This Borscht Soup Recipe\\!\nThe color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come.\n\nMake it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most\\!\n\n1. **Nourishing winter recipe\\!** A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul.\n2. **Easy to make\\!** A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove.\n3. **So much flavor\\!** Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor.\n4. **Vegan-friendly\\!** A plant-based recipe that can be served with vegan yogurt\\!\n\nCraving beets? Take a peek at our favorite [Beet Recipes](https:\/\/www.feastingathome.com\/beet-recipes\/) for more ways to cook this nutritious little gem\\!\n\n## What is Borscht?\nBorscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you\\!\n\n## Borscht Recipe ingredients\n![borscht ingredients laid out and labeled - broth, onion, carrot, celery, beets, red cabbage, allspice, celery seeds, cayenne, bay leaves, apple cider vinegar, pepper and salt, tomato paste, and garlic.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borscht-Soup-Ingredients.jpg)\n\n- **Beet:** You’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage.\n- **Other vegetables:** Onion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like\\!\n- **Olive oil:** Or butter, for sautéing the veggies.\n- **Veggie broth:** Or use chicken broth or traditional beef stock or bone broth.\n- **Tomato paste:** Intensifies the flavor of the soup and helps to thicken it a bit.\n- **Spices:** Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne.\n- **Apple cider vinegar:** A splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar.\n- **Fresh dill:** A pop of fresh, herby flavor that tastes like spring to come\\!\n- **Sour cream, Greek yogurt, or vegan yogurt** useed to garnish.\n## How to Make Borscht on the Stovetop\n**1\\. Sauté the aromatics.** Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes.\n\n![dutch oven with sautéed onion.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-2.jpg)\n\n![dutch oven with sautéed carrot, celery, and onion.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-3.jpg)\n\n**2\\. Add vegetables.** Add celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper.\n\n![dutch oven with sautéed veggies with spices and tomato paste.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-4.jpg)\n\n![dutch oven with borscht with bay leaves and fresh dill.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-5.jpg)\n\n**3\\. Simmer.** Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender.\n\n**4\\. Add vinegar, taste, and adjust.** Stir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed.\n\n**5\\. Garnish and serve.** Transfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill.\n\n![two bowls of beet borscht with fresh dill. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-6.jpg)\n\n## How to make Beet Borscht in the Instant Pot\n**Step 1: Sauté veggies. Set the Instant Pot to the “saute” function.** Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir.\n\n**Step 2: Add broth and seasonings.** Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”.\n\n**Step 3: Pressure cook.** Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid.\n\n**Step 4: Add vinegar, taste and adjust.** Stir in the apple cider vinegar, then taste and adjust for salt and black pepper.\n\n**Step 5: Serve.** Serve in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too\\!\n## Chef’s Tips\n**Use a food processor.** Instead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business.\n\n**Balance the salt and vinegar** to taste for the best punchy flavor\\!\n\n## What do I eat with borscht?\nThis hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg.\n\n## Storing Beet Borscht Soup\nStore leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal! Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave.\n\n## Recipe FAQs\n**What is traditional borscht made of?**\n\nTraditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock.\n\n**What vegetables are used in borscht?**\n\nIn this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes.\n\n**Do I eat borscht hot or cold?**\n\nEither way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht.\n\n**Is borscht good for you?**\n\nYes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system.\n\n**What is a good side dish for borscht?**\n\nServe with [sourdough](https:\/\/www.feastingathome.com\/sourdough-bread\/), a salad like [Endive Apple Salad](https:\/\/www.feastingathome.com\/endive-salad\/) or [Waldorf Salad](https:\/\/www.feastingathome.com\/waldorf-salad\/), [mashed potatoes](https:\/\/www.feastingathome.com\/instant-pot-mashed-potatoes\/), or [Crispy Herby Smashed Potatoes](https:\/\/www.feastingathome.com\/smashed-potatoes-recipe\/), or a side of [white beans](https:\/\/www.feastingathome.com\/sourdough-cinnamon-rolls\/).\n\n**Why does my borscht taste sweet?**\n\nThe beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it\\!\n\n![two bowls of beet borscht with dollops of yogurt with fresh dill.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-7.jpg)\n\nWe hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation\\!\n\n## More Favorite Beet recipes\\!\n[![Here is a collection of creative, healthy Beet Recipes! Beets are a nutrient powerhouse full of gorgeous color, earthy flavor, and abundant versatility! Whether you are looking for beet salad recipes, roasted beet recipes, steamed beet recipes, or recipes with raw beets, we have you covered all in one place\\!](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/10\/Beet-Risotto-11-380x570.jpg)](https:\/\/www.feastingathome.com\/beet-recipes\/)\n\n## [20+ Delicious Healthy Beet Recipes](https:\/\/www.feastingathome.com\/beet-recipes\/)\n\n[![Detox Lentil Soup - this vegan, low-calorie soup, is healing and cleansing - packed full of antioxidants that aid the liver in detoxing the body. \\#detoxsoup \\#lentilsoup \\#vegansoup \\#beetsoup \\#detoxbroth \\#cleaneating \\#eatclean \\#plantbased \\| www.feastingathome.com](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2017\/01\/Detox-Lentil-Beet-Broth-207-380x570.jpg)](https:\/\/www.feastingathome.com\/detox-lentil-and-beet-broth-soup\/)\n\n## [Healing Lentil Beet Soup](https:\/\/www.feastingathome.com\/detox-lentil-and-beet-broth-soup\/)\n\n[![This Beet Salad with oranges and thinly sliced fennel is light, refreshing, and perfect for spring! Keep it vegan or add goat cheese! ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2018\/03\/Beet-Orange-Salad-380x570.jpg)](https:\/\/www.feastingathome.com\/beet-orange-and-fennel-salad\/)\n\n## [Beet Fennel Orange Salad](https:\/\/www.feastingathome.com\/beet-orange-and-fennel-salad\/)\n\n[![Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! \\#bowl \\#buddhabowl \\#veganbowl \\#](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2021\/02\/Winter-Bliss-Bowl-23-380x570.jpg)](https:\/\/www.feastingathome.com\/winter-bliss-bowl\/)\n\n## [Beet Bliss Bowl](https:\/\/www.feastingathome.com\/winter-bliss-bowl\/)\n## Borscht Recipe \\| 60-Sec Video\n🌟 **After you try this Borscht recipe, please let us know how it turns out in the comments below.** Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and [weekly newsletter\\!](https:\/\/www.feastingathome.com\/subscribe-3\/) xoxo [Sylvia](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\n[Print](https:\/\/www.feastingathome.com\/borscht\/print\/27668\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\n[instagram](https:\/\/www.instagram.com\/feastingathome\/%20) icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-9-800x800.jpg)\n\n## Borscht Recipe\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*   4\\.8 from 67 reviews\n\n- Author: [Sylvia Fountaine](https:\/\/www.feastingathome.com\/sylvia-fountaine\/) \\| Feasting at Home\n- Prep Time:\n  15\n- Cook Time:\n  30 minutes\n- Total Time:\n  45 minutes\n- Yield:\n  4\\-6 1x\n- Category:\n  gluten-free, instant pot, Soup, vegan, vegetarian\n- Method:\n  instant pot, Stove top\n- Cuisine:\n  Russian\n- Diet:\n  Vegan\n\n[Print Recipe](https:\/\/www.feastingathome.com\/borscht\/print\/27668\/)\n\n[Pin Recipe]()\n\n***\n### Description\nA simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients\\!\n***\n### Ingredients\nCopy to clipboard\n\nUnits\n\nUS\n\nM\n\nScale\n\n1\/2x\n\n1x\n\n2x\n\n- 2 tablespoons olive oil or butter\n- 1 medium onion, diced\n- 6 large garlic cloves, rough chopped\n- 2 stalks celery, chopped\n- 1 cup carrots, sliced or diced small\n- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)\n- 2 cups red cabbage, shredded or chopped\n- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)\n- 4 cups veggie broth (or [chicken stock](https:\/\/www.feastingathome.com\/chicken-stock\/) or traditional beef stock)\n- 2 tablespoons tomato paste\n- 1 teaspoon celery seeds- optional\n- 1\/4 teaspoon allspice\n- a pinch of cayenne (more to taste)\n- 2 bay leaves\n- 1– 1 1\/2 teaspoons salt (adjust to taste- depends on the broth you use)\n- 1\/4– 1\/2 teaspoon black pepper (adjust to taste)\n- 1–2 tablespoons apple cider vinegar\n- 1\/2 cup fresh dill, chopped\n\nGarnish: dollop of sour cream, Greek yogurt or vegan yogurt\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **Saute aromatics:** In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes.\n2. **Add veggies:** Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper.\n3. **Simmer:** Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender.\n4. **Finish:** Stir in the apple cider vinegar. Taste and adjust salt and pepper.\n5. **Serve:** Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.\n***\n### Notes\n**Instant Pot:** Set to **Sauté**. Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press **Cancel**. Seal the lid and set to **High Pressure** for 10 minutes. Let pressure **naturally release for 5 minutes**, then place [kitchen towel](https:\/\/bowlandpitcher.com\/collections\/tea-towels\/products\/vintage-linen-tea-towel) over the pressure release button and turn to **manual release**. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill.\n\nLeftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months.\n\n### Nutrition\n- **Serving Size:** 1 ½ cups -without sour cream\n- **Calories:** 106\n- **Sugar:** 7\\.6 g\n- **Sodium:** 491\\.4 mg\n- **Fat:** 5\\.1 g\n- **Saturated Fat:** 0\\.7 g\n- **Carbohydrates:** 14\\.7 g\n- **Fiber:** 3\\.8 g\n- **Protein:** 2\\.4 g\n- **Cholesterol:** 0 mg\n\n### 💫 Leave Feedback & Rate the Recipe\n**Support the blog** by simply rating the recipe. Share your comments, recipe adaptations, suggestions, and questions below. Our readers love it, and we’ll personally respond within 24 hours.\n\nShare this with the world\\!\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/www.feastingathome.com\/borscht\/&display=popup&ref=plugin&src=share_button \"Share on Facebook\")\n\n[Pin](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/www.feastingathome.com\/borscht\/&media=https:\/\/www.feastingathome.com\/wp-content\/uploads\/2019\/02\/Borscht-Short-Pin-Pinterest-Pin.jpg&description=A%20simple%20delicious%20recipe%20for%20Borscht-%20a%20healthy%2C%20vegan%2C%20beet%20and%20cabbage%20soup%20that%20can%20be%20made%20in%20an%20Instant%20Pot%20or%20on%20the%20stove%20top.%20Warming%20and%20nourishing%2C%20Borscht%20is%20full%20of%20flavor%20and%C2%A0nutrients%21%C2%A0%20%23borscht%20%23beetborscht%20%23beetsoup%20%23cabbagesoup%20%23vegansoup%20%23beets%20%23cleaneating%20%23plantbased%20%23eatclean%20%23vegan%20%23vegetarian%20%23instantpot%20%23instapot \"Share on Pinterest\")\n\n[Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%0D%0Ahttps%3A%2F%2Fwww.feastingathome.com%2Fborscht%2F%0D%0A \"Share via Email\")\n\n[Tweet](https:\/\/twitter.com\/share?url=https:\/\/www.feastingathome.com\/borscht\/&text=Borscht%20Recipe \"Share on Twitter\")\n\n### Leave a rating [Cancel reply](https:\/\/www.feastingathome.com\/borscht\/?ck_subscriber_id=1466168153#respond)\n### Comments\n1. **P** says:\n   \n   [Mar 3, 2026 at 4:17 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-415540)\n   \n   You don’t say how many this feeds\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-415540)\n   1. **Tonia Schemmel** says:\n      \n      [Mar 4, 2026 at 11:54 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-415627)\n      \n      Serves 6- the information is at the top of the recipe card. 🙂\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-415627)\n2. **Vicki Bennett** says:\n   \n   [Feb 23, 2026 at 2:48 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-414751)\n   \n   Best Borscht recipe ever! I was looking for a recipe that would also suit beef lovers and had a traditional taste. Thanks\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-414751)\n   1. **Tonia Schemmel** says:\n      \n      [Feb 23, 2026 at 6:31 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-414759)\n      \n      Great to hear Vicki\\!\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-414759)\n3. **Susan** says:\n   \n   [Jan 27, 2026 at 10:57 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-412948)\n   \n   Excellent easy and quick recipe for frigid day! Used up 2 cans pantry beets; subbed chilli powder for allspice & cayenne, and dried dill for fresh. Next time trying fresh dill to bring flavor up a notch! Only thing lacking is protein; added can of great northern beans drained, and some fresh green beans at end to warm.  \n    Husband and I never had borscht, love beets but never found recipe wanted to try.  \n    Thank you.\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-412948)\n   1. **Tonia Schemmel** says:\n      \n      [Jan 27, 2026 at 11:38 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-412954)\n      \n      Love how you made it your own Susan\\!\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-412954)\n4. **Lillian** says:\n   \n   [Dec 27, 2025 at 4:32 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410597)\n   \n   I love this recipe, easy and so nutritious\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410597)\n   1. **Tonia Schemmel** says:\n      \n      [Dec 27, 2025 at 8:14 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410635)\n      \n      Happy to hear this Lillian\\!\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410635)\n5. **Becca** says:\n   \n   [Dec 27, 2025 at 8:47 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410488)\n   \n   I crave this soup in the winter and this is my favorite version. I leave out the allspice, but otherwise make it exactly as written. I eat the leftovers cold for breakfast just like my Ukrainian grandfather did. The best\\!\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410488)\n   1. **Tonia Schemmel** says:\n      \n      [Dec 27, 2025 at 11:54 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410538)\n      \n      So nice to hear this Becca! Aw, nice memory of your grandfather. I like it cold too\\!\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410538)\n6. **Sandra Hall** says:\n   \n   [Dec 27, 2025 at 7:38 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410453)\n   \n   I made this for my husband and me for Christmas Eve along with the Waldorf Salad. Beautiful soup to look at and to taste. My husband isn’t necessarily into plant-based menus, but he and I both loved it! Some chopping, yes, but so worth it! I will definitely make it again.\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410453)\n   1. **Sylvia Fountaine** says:\n      \n      [Dec 29, 2025 at 7:43 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-410838)\n      \n      We are so happy you both enjoyed this\\!\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-410838)\n7. **Margaret Reider** says:\n   \n   [Dec 21, 2025 at 3:54 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409958)\n   \n   Love this recipe but I wish it was simpler.\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409958)\n   1. **Tonia Schemmel** says:\n      \n      [Dec 21, 2025 at 4:52 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409999)\n      \n      Hi Margaret, Glad you are enjoying! Perhaps you could prep the veggies a few days ahead?\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409999)\n8. **Cindy** says:\n   \n   [Dec 9, 2025 at 12:13 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409058)\n   \n   Your Borscht is amazing and I make it several times a year! If you’re on the fence about making it, do! You won’t regret it 🩷\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409058)\n   1. **Tonia Schemmel** says:\n      \n      [Dec 9, 2025 at 1:07 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409063)\n      \n      Happy you are enjoying Cindy! Appreciate your review.\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409063)\n9. **Eugene Powers** says:\n   \n   [Dec 9, 2025 at 11:46 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409054)\n   \n   Made this exact recipe before. Too long and too complicated.  \n    It takes OK but this one is more like a soup.  \n    What I do is: Cut small head of cabbage very thin. Take one medium size beet, wash it and boil it until soft. Take it out and let it cool. Cut potatoes in to small chunks.  \n    Throw cabbage and potatoesin to the same water and cook it. In the mean time I take cooled beet and shred it. Throw beets in the same pot. Continue simmer until potatoes are somewhat soft. Add tomato paste. Depending on how much salt is in tomato paste I add salt to taste so the taste is tangy. Ones cabbage starts to get a little mushy but not fall apart, it is done. The key is very slow simmering. Very slow.  \n    I take it off and let it cool completely. Put it in to fridge for a day. It tastes a lot better the next day. Add good spoon of sour cream and that is it. That is how my grandma made it, my mom made it and I make it for many decades now. Very easy and not complicated. It tastes like fine wine as my mom used to say. The key is to balance tomato paste and beets so it doesn’t taste like either.\n   \n   [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409054)\n   1. **Sylvia Fountaine** says:\n      \n      [Dec 10, 2025 at 7:44 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-409136)\n      \n      Interesting Eugene! To each his own I suppose. I really enjoy the flavor of this recipe ( I make it regularly) and if you use a food processor grate the veggies it is actually quite fast. You do you. 😉\n      \n      [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-409136)\n10. **Ann** says:\n    \n    [Nov 28, 2025 at 9:04 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-407811)\n    \n    Very balanced and tasty soup. Thank you so much for all these wonderful recipes. You make a difference in my life.\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-407811)\n    1. **Sylvia Fountaine** says:\n       \n       [Nov 30, 2025 at 12:10 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-408316)\n       \n       Glad you enjoyed this and are finding the blog useful\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-408316)\n11. **Pam B.** says:\n    \n    [Jun 17, 2025 at 6:47 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-388221)\n    \n    My mother use to buy Manaschewitz borscht in a jar. As a kid I just coulsn’t bring myself to taste it. I made this recipe and all I can say is… I get it Mom… it’s delicious!!\\!\n    \n    Thank you again\\!\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-388221)\n    1. **Tonia Schemmel** says:\n       \n       [Jun 17, 2025 at 3:06 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-388245)\n       \n       Glad you enjoyed Pam! Mom is usually right!?\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-388245)\n12. **Lauri** says:\n    \n    [Apr 29, 2025 at 5:11 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-383890)\n    \n    Another soup recipe knocked out of the park! Loved the cayenne and pepper in it. A very good balance of flavors. I used the beef broth which went so well with the beets. My only change was not adding allspice. Thanks for another wonderful recipe\\!\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-383890)\n    1. **Tonia Schemmel** says:\n       \n       [Apr 30, 2025 at 9:53 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-383934)\n       \n       Glad you enjoyed this Lauri! Thanks for taking time to review.\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-383934)\n13. **Janet** says:\n    \n    [Aug 26, 2024 at 10:27 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-364520)\n    \n    Delicious and hearty soup. I left out the cayenne pepper as I didn’t want it to be too spicy hot.\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-364520)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [Aug 26, 2024 at 12:52 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-364535)\n       \n       Glad you enjoyed Janet\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-364535)\n14. **Ann** says:\n    \n    [Jun 2, 2024 at 10:24 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-357775)\n    \n    VERY peppery\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-357775)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [Jun 3, 2024 at 9:10 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-357919)\n       \n       Feel free to adjust to your taste. 🙂\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-357919)\n15. **Roger** says:\n    \n    [May 20, 2024 at 4:48 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-356927)\n    \n    That’s real simple\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-356927)\n16. **Linda** says:\n    \n    [May 20, 2024 at 9:34 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-356887)\n    \n    This is delicious! I cut the salt to 1 tsp and added a potato to it. I will definitely make this again! Thanks\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-356887)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [May 20, 2024 at 10:46 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-356894)\n       \n       Sounds great Linda\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-356894)\n17. **DCKaz** says:\n    \n    [Jan 9, 2024 at 12:39 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-345329)\n    \n    My word to start off 2024 is Healthy. I wanted something warm, comforting and low calorie. Super tasty. I just added some kidney beans for protein and it makes a perfect meal. Thank you\\!\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-345329)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [Jan 9, 2024 at 6:46 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-345361)\n       \n       Nice, so glad you enjoyed! Here’s to a Healthy year\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-345361)\n18. **Linda** says:\n    \n    [Dec 15, 2023 at 11:46 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-343193)\n    \n    It was good but I found it to peppery. I will try it next time with half the amount of pepper and maybe less cayenne.\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-343193)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [Dec 15, 2023 at 1:03 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-343196)\n       \n       Thanks for giving it a go Linda. Please do adjust to your taste\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-343196)\n19. **Daniel Land** says:\n    \n    [Nov 3, 2023 at 4:35 pm](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-339592)\n    \n    Delicious!!\\!\n    \n    [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-339592)\n    1. **Tonia \\| Feasting at Home** says:\n       \n       [Nov 4, 2023 at 11:23 am](https:\/\/www.feastingathome.com\/borscht\/comment-page-4\/#comment-339637)\n       \n       So glad you enjoyed\\!\n       \n       [Reply](https:\/\/www.feastingathome.com\/borscht\/#comment-339637)\n\n#### Comment navigation\n[Previous](https:\/\/www.feastingathome.com\/borscht\/comment-page-3\/#comments)\n\nPublished On  \nDecember 8, 2025\n\nCategories\n\n- [By Cuisine](https:\/\/www.feastingathome.com\/category\/ethnic-cuisine\/)\n- [Clean-Eating Recipes](https:\/\/www.feastingathome.com\/category\/by-diet\/detox\/)\n- [FAST AND FRESH\\!](https:\/\/www.feastingathome.com\/category\/fast-and-fresh\/)\n- [Gluten-Free](https:\/\/www.feastingathome.com\/category\/by-diet\/gluten-free\/)\n- [Healthy Recipes](https:\/\/www.feastingathome.com\/category\/healthy\/)\n- [Instant Pot Recipes](https:\/\/www.feastingathome.com\/category\/by-method\/instant-pot-recipes\/)\n- [Low-Carb](https:\/\/www.feastingathome.com\/category\/by-diet\/low-carb\/)\n- [Low-Fat](https:\/\/www.feastingathome.com\/category\/by-diet\/low-fat\/)\n- [Meal-Prep Recipes](https:\/\/www.feastingathome.com\/category\/by-method\/meal-prep\/)\n- [One-Pot Meals](https:\/\/www.feastingathome.com\/category\/by-method\/one-pot-meal\/)\n- [Paleo Recipes](https:\/\/www.feastingathome.com\/category\/paleo\/)\n- [Quick & Easy Recipes](https:\/\/www.feastingathome.com\/category\/quick\/)\n- [Soup Recipes](https:\/\/www.feastingathome.com\/category\/by-meal-type\/soup\/)\n- [Spring Recipes](https:\/\/www.feastingathome.com\/category\/seasonal-eating\/spring\/)\n- [Vegan Recipes (or vegan-adaptable)](https:\/\/www.feastingathome.com\/category\/by-diet\/vegan\/)\n- [Vegetable Recipes](https:\/\/www.feastingathome.com\/category\/main\/vegetables\/)\n- [Vegetarian & Vegan Mains](https:\/\/www.feastingathome.com\/category\/main\/vegetarian-vegan-mains\/)\n- [Vegetarian Recipes](https:\/\/www.feastingathome.com\/category\/by-diet\/vegetarian\/)\n- [Video Recipes](https:\/\/www.feastingathome.com\/category\/by-method\/videos\/)\n- [Winter Recipes](https:\/\/www.feastingathome.com\/category\/seasonal-eating\/winter\/)\n\n## Our Latest Recipes\n[![A quick and flavorful cod recipe made in one pan with coconut milk, lemongrass, and seared baby bok choy - an easy, healthy dinner ready in 30 minutes.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Coconut-Cod-Recipe-11-380x570.jpg)](https:\/\/www.feastingathome.com\/coconut-cod\/)\n\n### [One-Pan Coconut Cod with Bok Choy](https:\/\/www.feastingathome.com\/coconut-cod\/)\n\n[![This light and creamy pasta primavera makes the perfect spring dinner! Tender pasta and spring vegetables are kissed with a light cream sauce infused with lemon and herbs.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Pasta-Primavera-380x570.jpg)](https:\/\/www.feastingathome.com\/pasta-primavera\/)\n\n### [Pasta Primavera](https:\/\/www.feastingathome.com\/pasta-primavera\/)\n\n[![This Asian Carrot Salad is crunchy and refreshing, and pairs well with many things. It's vegan and gluten-free, and it's a nice side dish to the meals and bowls you are already making. Vegan.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Asian-Carrot-Salad-6-380x570.jpg)](https:\/\/www.feastingathome.com\/asian-carrot-salad\/)\n\n### [Asian Carrot Salad](https:\/\/www.feastingathome.com\/asian-carrot-salad\/)\n\n[![This orzo recipe is a delicious spring meal! An easy dinner under 30 minutes, packed with asparagus, and bright lemon flavor.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2023\/04\/Asparagus-Orzo-2-380x570.jpg)](https:\/\/www.feastingathome.com\/spring-orzo-with-asparagus-lemon-and-dill\/)\n\n### [Creamy Asparagus Orzo](https:\/\/www.feastingathome.com\/spring-orzo-with-asparagus-lemon-and-dill\/)\n\n[![Looking for high fiber, high protein meals? Here are healthy, satisfying recipes with lentils, beans, quinoa, fish, lean meat, and vegetables to support energy, digestion, and satiety.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/03\/Salmon-lentils-380x570.jpg)](https:\/\/www.feastingathome.com\/high-fiber-high-protein-meals\/)\n\n### [35 Nourising High Fiber High Protein Meals](https:\/\/www.feastingathome.com\/high-fiber-high-protein-meals\/)\n\n[![Here is one of my favorite ground turkey recipes! Savory, punchy, and full of bold flavor, baked sweet potatoes are filled with ground turkey seasoned with gochujang. A quick, easy weeknight meal, this high-protein, high-fiber dinner is comforting and satisfying.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2026\/02\/Gochujang-Sweet-Potatoes-6-380x570.jpg)](https:\/\/www.feastingathome.com\/gochujang-turkey-sweet-potatoes\/)\n\n### [Gochujang Turkey Sweet Potatoes](https:\/\/www.feastingathome.com\/gochujang-turkey-sweet-potatoes\/)\n\n[See all the latest 👉](https:\/\/www.feastingathome.com\/recipes\/)\n\n![Sylvia Fountaine, Feasting at Home Blog](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/10\/Corn-Chowder-25-1-400x366.jpg)\n\nHi! I’m Sylvia Fountaine.\n\nProfessional chef, former [restaurant owner,](http:\/\/www.mizuna.com\/) and wedding caterer- here you’ll find hundreds of seasonal, plant-forward, whole-food recipes.\n\n[Learn More](https:\/\/www.feastingathome.com\/about\/)\n\nFollow me\n\n- [Facebook](https:\/\/www.facebook.com\/feastingathome)\n- [Instagram](https:\/\/instagram.com\/feastingathome\/)\n- [Pinterest](https:\/\/www.pinterest.com\/feastingathome\/)\n***\n## FAN FAVORITES\n[![Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making\\!](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2021\/06\/Asian-Cucumber-Salad-20-380x570.jpg)](https:\/\/www.feastingathome.com\/asian-cucumber-salad\/)\n\n### [Asian Cucumber Salad](https:\/\/www.feastingathome.com\/asian-cucumber-salad\/)\n\n[![Authentic Pad Thai is easy to make at home! Learn the secret to the best Pad Thai- this recipe is bursting with Thai flavor! Vegan-adaptable.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2016\/04\/easy-authentic-pad-thai-recipe-100-7-380x570.jpg)](https:\/\/www.feastingathome.com\/15-minute-pad-thai\/)\n\n### [Easy Pad Thai Recipe](https:\/\/www.feastingathome.com\/15-minute-pad-thai\/)\n\n[![An EASY recipe for No Knead Sourdough Bread that rises overnight and is baked in the morning. \\#sourdough](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/04\/sourdough-bread-3-380x570.jpg)](https:\/\/www.feastingathome.com\/sourdough-bread\/)\n\n### [Sourdough Bread Recipe](https:\/\/www.feastingathome.com\/sourdough-bread\/)\n\n[![The best ceviche recipe.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2015\/04\/Ceviche-Recipe-2-380x570.jpg)](https:\/\/www.feastingathome.com\/easy-ceviche-recipe\/)\n\n### [Easy Ceviche Recipe](https:\/\/www.feastingathome.com\/easy-ceviche-recipe\/)\n\n[![Learn how to bake a potato like a pro! This easy baked potato recipe yields perfectly fluffy insides with a deliciously crispy skin. All you need are russet potatoes, salt, and olive oil-and the olive oil is optional too.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/03\/baked-Potato-380x570.jpg)](https:\/\/www.feastingathome.com\/baked-potato\/)\n\n### [Best Baked Potato Recipe](https:\/\/www.feastingathome.com\/baked-potato\/)\n\n[![Feel Better Chicken Soup with scallions and herbs and spoon in bowl next to lemon wedges.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2020\/03\/feel-better-chicken-soup-6-380x570.jpg)](https:\/\/www.feastingathome.com\/chicken-soup\/)\n\n### [Feel Better Chicken Soup](https:\/\/www.feastingathome.com\/chicken-soup\/)\n\n[\\+ search all recipes](https:\/\/www.feastingathome.com\/recipes)\n\n- [Recipes](https:\/\/www.feastingathome.com\/recipes\/)\n- [Subscribe](https:\/\/www.feastingathome.com\/subscribe-3\/)\n- [About Us](https:\/\/www.feastingathome.com\/about\/)\n- [Shop](https:\/\/www.feastingathome.com\/shop\/)\n- [Recipe Box](https:\/\/www.feastingathome.com\/#list\/my-favorites)\n\n- [Facebook](https:\/\/www.facebook.com\/feastingathome)\n- [Instagram](https:\/\/instagram.com\/feastingathome\/)\n- [Pinterest](https:\/\/www.pinterest.com\/feastingathome\/)\n\n© 2026 Feasting At Home\n\n- [Privacy Policy](https:\/\/www.feastingathome.com\/privacy-policy\/)\n- [Accessibility Policy](https:\/\/www.feastingathome.com\/accessibility\/)\n\n![](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2019\/02\/Borscht-Recipe-TEMPLATE-LONG-PIN-No-Box-150x150.jpg)\n\n![](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2019\/02\/Borscht-Short-Pin-Pinterest-Pin-150x150.jpg)","attrs_readable_markdown":"This **beet borscht** recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets, carrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video.\n\n![bowl of beet borscht with yogurt and fresh dill. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-10.jpg)\n\n> No winter lasts forever; no spring skips its turn.\n> \n> Hal Borland\n\nThe color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative.\n\nBorscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring.\n\nOver the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most.\n\n## Why You'll Love This Borscht Soup Recipe\\!\nThe color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come.\n\nMake it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most\\!\n\n1. **Nourishing winter recipe\\!** A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul.\n2. **Easy to make\\!** A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove.\n3. **So much flavor\\!** Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor.\n4. **Vegan-friendly\\!** A plant-based recipe that can be served with vegan yogurt\\!\n\nCraving beets? Take a peek at our favorite [Beet Recipes](https:\/\/www.feastingathome.com\/beet-recipes\/) for more ways to cook this nutritious little gem\\!\n\n## What is Borscht?\nBorscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you\\!\n\n## Borscht Recipe ingredients\n![borscht ingredients laid out and labeled - broth, onion, carrot, celery, beets, red cabbage, allspice, celery seeds, cayenne, bay leaves, apple cider vinegar, pepper and salt, tomato paste, and garlic.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borscht-Soup-Ingredients.jpg)\n\n- **Beet:** You’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage.\n- **Other vegetables:** Onion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like\\!\n- **Olive oil:** Or butter, for sautéing the veggies.\n- **Veggie broth:** Or use chicken broth or traditional beef stock or bone broth.\n- **Tomato paste:** Intensifies the flavor of the soup and helps to thicken it a bit.\n- **Spices:** Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne.\n- **Apple cider vinegar:** A splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar.\n- **Fresh dill:** A pop of fresh, herby flavor that tastes like spring to come\\!\n- **Sour cream, Greek yogurt, or vegan yogurt** useed to garnish.\n## How to Make Borscht on the Stovetop\n**1\\. Sauté the aromatics.** Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes.\n\n![dutch oven with sautéed onion.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-2.jpg)\n\n![dutch oven with sautéed carrot, celery, and onion.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-3.jpg)\n\n**2\\. Add vegetables.** Add celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper.\n\n![dutch oven with sautéed veggies with spices and tomato paste.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-4.jpg)\n\n![dutch oven with borscht with bay leaves and fresh dill.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-5.jpg)\n\n**3\\. Simmer.** Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender.\n\n**4\\. Add vinegar, taste, and adjust.** Stir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed.\n\n**5\\. Garnish and serve.** Transfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill.\n\n![two bowls of beet borscht with fresh dill. ](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-6.jpg)\n\n## How to make Beet Borscht in the Instant Pot\n**Step 1: Sauté veggies. Set the Instant Pot to the “saute” function.** Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir.\n\n**Step 2: Add broth and seasonings.** Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”.\n\n**Step 3: Pressure cook.** Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid.\n\n**Step 4: Add vinegar, taste and adjust.** Stir in the apple cider vinegar, then taste and adjust for salt and black pepper.\n\n**Step 5: Serve.** Serve in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too\\!\n## Chef’s Tips\n**Use a food processor.** Instead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business.\n\n**Balance the salt and vinegar** to taste for the best punchy flavor\\!\n\n## What do I eat with borscht?\nThis hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg.\n\n## Storing Beet Borscht Soup\nStore leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal! Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave.\n\n## Recipe FAQs\n**What is traditional borscht made of?**\n\nTraditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock.\n\n**What vegetables are used in borscht?**\n\nIn this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes.\n\n**Do I eat borscht hot or cold?**\n\nEither way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht.\n\n**Is borscht good for you?**\n\nYes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system.\n\n**Why does my borscht taste sweet?**\n\nThe beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it\\!\n\n![two bowls of beet borscht with dollops of yogurt with fresh dill.](https:\/\/www.feastingathome.com\/wp-content\/uploads\/2025\/12\/Borsht-7.jpg)\n\nWe hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation\\!\n\n## More Favorite Beet recipes\\!\n## Borscht Recipe \\| 60-Sec Video\n🌟 **After you try this Borscht recipe, please let us know how it turns out in the comments below.** Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and [weekly newsletter\\!](https:\/\/www.feastingathome.com\/subscribe-3\/) xoxo [Sylvia](https:\/\/www.feastingathome.com\/sylvia-fountaine\/)\n\n[Print](https:\/\/www.feastingathome.com\/borscht\/print\/27668\/)\n\n***\n### Description\nA simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients\\!\n***\n- 2 tablespoons olive oil or butter\n- 1 medium onion, diced\n- 6 large garlic cloves, rough chopped\n- 2 stalks celery, chopped\n- 1 cup carrots, sliced or diced small\n- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)\n- 2 cups red cabbage, shredded or chopped\n- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)\n- 4 cups veggie broth (or [chicken stock](https:\/\/www.feastingathome.com\/chicken-stock\/) or traditional beef stock)\n- 2 tablespoons tomato paste\n- 1 teaspoon celery seeds- optional\n- 1\/4 teaspoon allspice\n- a pinch of cayenne (more to taste)\n- 2 bay leaves\n- 1– 1 1\/2 teaspoons salt (adjust to taste- depends on the broth you use)\n- 1\/4– 1\/2 teaspoon black pepper (adjust to taste)\n- 1–2 tablespoons apple cider vinegar\n- 1\/2 cup fresh dill, chopped\n\nGarnish: dollop of sour cream, Greek yogurt or vegan yogurt\n\nCook Mode  Prevent your screen from going dark\n***\n1. **Saute aromatics:** In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes.\n2. **Add veggies:** Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper.\n3. **Simmer:** Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender.\n4. **Finish:** Stir in the apple cider vinegar. Taste and adjust salt and pepper.\n5. **Serve:** Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.\n***\n### Notes\n**Instant Pot:** Set to **Sauté**. Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press **Cancel**. Seal the lid and set to **High Pressure** for 10 minutes. Let pressure **naturally release for 5 minutes**, then place [kitchen towel](https:\/\/bowlandpitcher.com\/collections\/tea-towels\/products\/vintage-linen-tea-towel) over the pressure release button and turn to **manual release**. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill.\n\nLeftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months.\n\n### Nutrition\n- **Serving Size:** 1 ½ cups -without sour cream\n- **Calories:** 106\n- **Sugar:** 7\\.6 g\n- **Sodium:** 491\\.4 mg\n- **Fat:** 5\\.1 g\n- **Saturated Fat:** 0\\.7 g\n- **Carbohydrates:** 14\\.7 g\n- **Fiber:** 3\\.8 g\n- **Protein:** 2\\.4 g\n- **Cholesterol:** 0 mg","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

1 day 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 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://www.feastingathome.com/borscht/
Last Crawled	2026-04-11 04:04:48 (1 day ago)
First Indexed	2019-02-22 15:41:51 (7 years ago)
HTTP Status Code	200
Meta Title	Borscht Recipe \| Feasting At Home
Meta Description	This vegetarian borscht recipe is chef-tested and easy to make! Nourishing flavor, this can be made on the stovetop or in an Instant Pot.
Meta Canonical	null
Boilerpipe Text	This beet borscht recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets, carrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video. No winter lasts forever; no spring skips its turn. Hal Borland The color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative. Borscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring. Over the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most. Why You'll Love This Borscht Soup Recipe! The color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come. Make it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most! Nourishing winter recipe! A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul. Easy to make! A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove. So much flavor! Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor. Vegan-friendly! A plant-based recipe that can be served with vegan yogurt! Craving beets? Take a peek at our favorite Beet Recipes for more ways to cook this nutritious little gem! What is Borscht? Borscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you! Borscht Recipe ingredients Beet: You’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage. Other vegetables: Onion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like! Olive oil: Or butter, for sautéing the veggies. Veggie broth: Or use chicken broth or traditional beef stock or bone broth. Tomato paste: Intensifies the flavor of the soup and helps to thicken it a bit. Spices: Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne. Apple cider vinegar: A splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar. Fresh dill: A pop of fresh, herby flavor that tastes like spring to come! Sour cream, Greek yogurt, or vegan yogurt useed to garnish. How to Make Borscht on the Stovetop 1. Sauté the aromatics. Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes. 2. Add vegetables. Add celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper. 3. Simmer. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender. 4. Add vinegar, taste, and adjust. Stir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed. 5. Garnish and serve. Transfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill. How to make Beet Borscht in the Instant Pot Step 1: Sauté veggies. Set the Instant Pot to the “saute” function. Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir. Step 2: Add broth and seasonings. Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”. Step 3: Pressure cook. Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid. Step 4: Add vinegar, taste and adjust. Stir in the apple cider vinegar, then taste and adjust for salt and black pepper. Step 5: Serve. Serve in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too! Chef’s Tips Use a food processor. Instead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business. Balance the salt and vinegar to taste for the best punchy flavor! What do I eat with borscht? This hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg. Storing Beet Borscht Soup Store leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal! Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave. Recipe FAQs What is traditional borscht made of? Traditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock. What vegetables are used in borscht? In this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes. Do I eat borscht hot or cold? Either way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht. Is borscht good for you? Yes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system. Why does my borscht taste sweet? The beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it! We hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation! More Favorite Beet recipes! Borscht Recipe \| 60-Sec Video 🌟 After you try this Borscht recipe, please let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia Print Description A simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients! 2 tablespoons olive oil or butter 1 medium onion, diced 6 large garlic cloves, rough chopped 2 stalks celery, chopped 1 cup carrots , sliced or diced small 1 extra large beet, thinly sliced, or small dice (approx. 2 cups ) 2 cups red cabbage , shredded or chopped 1 cup beet stems and greens , chopped (optional or add another cup cabbage) 4 cups veggie broth (or chicken stock or traditional beef stock) 2 tablespoons tomato paste 1 teaspoon celery seeds- optional 1/4 teaspoon allspice a pinch of cayenne (more to taste) 2 bay leaves 1 – 1 1/2 teaspoons salt (adjust to taste- depends on the broth you use) 1/4 – 1/2 teaspoon black pepper (adjust to taste) 1 – 2 tablespoons apple cider vinegar 1/2 cup fresh dill , chopped Garnish: dollop of sour cream, Greek yogurt or vegan yogurt Cook Mode Prevent your screen from going dark Saute aromatics: In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes. Add veggies: Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper. Simmer: Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender. Finish: Stir in the apple cider vinegar. Taste and adjust salt and pepper. Serve: Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill. Notes Instant Pot: Set to Sauté . Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press Cancel . Seal the lid and set to High Pressure for 10 minutes. Let pressure naturally release for 5 minutes , then place kitchen towel over the pressure release button and turn to manual release . Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill. Leftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months. Nutrition Serving Size: 1 ½ cups -without sour cream Calories: 106 Sugar: 7.6 g Sodium: 491.4 mg Fat: 5.1 g Saturated Fat: 0.7 g Carbohydrates: 14.7 g Fiber: 3.8 g Protein: 2.4 g Cholesterol: 0 mg
Markdown	![](https://www.facebook.com/tr?id=727904206131571&ev=PageView&noscript=1) [Skip to content](https://www.feastingathome.com/borscht/#main-content) Where healthy meets delicious\! [Ad-Free](https://www.feastingathome.com/membership/?level_id=1) - [Recipes](https://www.feastingathome.com/recipes/) - [ALL RECIPES](https://www.feastingathome.com/recipes/) - [BY DIET](https://www.feastingathome.com/category/by-diet/) - [Vegetarian](https://www.feastingathome.com/category/by-diet/vegetarian/) - [Vegan](https://www.feastingathome.com/category/by-diet/vegan/) - [HEALTHY RECIPES](https://www.feastingathome.com/category/healthy/) - [Gluten-Free](https://www.feastingathome.com/category/by-diet/gluten-free/) - [Mediterranean](https://www.feastingathome.com/category/ethnic-cuisine/medirerranean-recipes/) - [Low-Carb \\| Keto](https://www.feastingathome.com/category/by-diet/low-carb/) - [Low-Fat](https://www.feastingathome.com/category/by-diet/low-fat/) - [VEGAN & VEGETARIAN](https://www.feastingathome.com/category/main/vegetarian-vegan-mains/) - [DINNER IDEAS](https://www.feastingathome.com/category/by-meal-type/dinner/) - [VEGETABLES & SIDES](https://www.feastingathome.com/category/by-meal-type/side-dish/) - [APPETIZERS](https://www.feastingathome.com/category/by-meal-type/appetizer/) - [BREAKFAST & BRUNCH](https://www.feastingathome.com/category/by-meal-type/breakfast/) - [SOUPS](https://www.feastingathome.com/category/by-meal-type/soup/) - [SALADS](https://www.feastingathome.com/category/by-meal-type/salad/) - [SOURDOUGH](https://www.feastingathome.com/category/by-method/sourdough/) - [DESSERTS](https://www.feastingathome.com/category/by-meal-type/dessert/) - [RECIPE COLLECTIONS](https://www.feastingathome.com/category/by-method/round-ups/) - [Subscribe](https://www.feastingathome.com/subscribe-3/) - [About Us](https://www.feastingathome.com/about/) - [Shop](https://www.feastingathome.com/shop/) - [Recipe Box](https://www.feastingathome.com/#list/my-favorites) - [My Recipe Box](https://www.feastingathome.com/borscht/#list/my-favorites) [My Recipe Box](https://www.feastingathome.com/borscht/#list/my-favorites) [Home](https://www.feastingathome.com/) / [By Meal Type](https://www.feastingathome.com/category/by-meal-type/) / [Soup Recipes](https://www.feastingathome.com/category/by-meal-type/soup/) # Borscht Recipe [![5 stars](https://www.feastingathome.com/wp-content/themes/feastingathome-2022/assets/images/five-stars.png)](https://www.feastingathome.com/borscht/#respond) [171 Comments](https://www.feastingathome.com/borscht/#respond) [![](https://secure.gravatar.com/avatar/3ebdb458405bc6e6592d891ab59ac7a3eab5e215c4b5e4bdfa240c421f00b402?s=36&d=blank&r=g)](https://www.feastingathome.com/sylvia-fountaine/)[Sylvia Fountaine](https://www.feastingathome.com/sylvia-fountaine/) Dec 08, 2025 [Jump to](https://www.feastingathome.com/borscht/#tasty-recipes-27668-jump-target)[Save](https://www.feastingathome.com/borscht/)[Share ↓](https://www.feastingathome.com/borscht/#share-this) This beet borscht recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets, carrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video. ![bowl of beet borscht with yogurt and fresh dill. ](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-10.jpg) > No winter lasts forever; no spring skips its turn. > > Hal Borland The color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative. Borscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring. Over the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most. ## Why You'll Love This Borscht Soup Recipe\! The color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come. Make it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most\! 1. Nourishing winter recipe\! A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul. 2. Easy to make\! A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove. 3. So much flavor\! Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor. 4. Vegan-friendly\! A plant-based recipe that can be served with vegan yogurt\! Craving beets? Take a peek at our favorite [Beet Recipes](https://www.feastingathome.com/beet-recipes/) for more ways to cook this nutritious little gem\! ## What is Borscht? Borscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you\! ## Borscht Recipe ingredients ![borscht ingredients laid out and labeled - broth, onion, carrot, celery, beets, red cabbage, allspice, celery seeds, cayenne, bay leaves, apple cider vinegar, pepper and salt, tomato paste, and garlic.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borscht-Soup-Ingredients.jpg) - Beet: You’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage. - Other vegetables: Onion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like\! - Olive oil: Or butter, for sautéing the veggies. - Veggie broth: Or use chicken broth or traditional beef stock or bone broth. - Tomato paste: Intensifies the flavor of the soup and helps to thicken it a bit. - Spices: Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne. - Apple cider vinegar: A splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar. - Fresh dill: A pop of fresh, herby flavor that tastes like spring to come\! - Sour cream, Greek yogurt, or vegan yogurt useed to garnish. ## How to Make Borscht on the Stovetop 1\. Sauté the aromatics. Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes. ![dutch oven with sautéed onion.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-2.jpg) ![dutch oven with sautéed carrot, celery, and onion.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-3.jpg) 2\. Add vegetables. Add celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper. ![dutch oven with sautéed veggies with spices and tomato paste.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-4.jpg) ![dutch oven with borscht with bay leaves and fresh dill.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-5.jpg) 3\. Simmer. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender. 4\. Add vinegar, taste, and adjust. Stir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed. 5\. Garnish and serve. Transfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill. ![two bowls of beet borscht with fresh dill. ](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-6.jpg) ## How to make Beet Borscht in the Instant Pot Step 1: Sauté veggies. Set the Instant Pot to the “saute” function. Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir. Step 2: Add broth and seasonings. Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”. Step 3: Pressure cook. Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid. Step 4: Add vinegar, taste and adjust. Stir in the apple cider vinegar, then taste and adjust for salt and black pepper. Step 5: Serve. Serve in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too\! ## Chef’s Tips Use a food processor. Instead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business. Balance the salt and vinegar to taste for the best punchy flavor\! ## What do I eat with borscht? This hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg. ## Storing Beet Borscht Soup Store leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal! Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave. ## Recipe FAQs What is traditional borscht made of? Traditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock. What vegetables are used in borscht? In this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes. Do I eat borscht hot or cold? Either way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht. Is borscht good for you? Yes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system. What is a good side dish for borscht? Serve with [sourdough](https://www.feastingathome.com/sourdough-bread/), a salad like [Endive Apple Salad](https://www.feastingathome.com/endive-salad/) or [Waldorf Salad](https://www.feastingathome.com/waldorf-salad/), [mashed potatoes](https://www.feastingathome.com/instant-pot-mashed-potatoes/), or [Crispy Herby Smashed Potatoes](https://www.feastingathome.com/smashed-potatoes-recipe/), or a side of [white beans](https://www.feastingathome.com/sourdough-cinnamon-rolls/). Why does my borscht taste sweet? The beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it\! ![two bowls of beet borscht with dollops of yogurt with fresh dill.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-7.jpg) We hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation\! ## More Favorite Beet recipes\! [![Here is a collection of creative, healthy Beet Recipes! Beets are a nutrient powerhouse full of gorgeous color, earthy flavor, and abundant versatility! Whether you are looking for beet salad recipes, roasted beet recipes, steamed beet recipes, or recipes with raw beets, we have you covered all in one place\!](https://www.feastingathome.com/wp-content/uploads/2025/10/Beet-Risotto-11-380x570.jpg)](https://www.feastingathome.com/beet-recipes/) ## [20+ Delicious Healthy Beet Recipes](https://www.feastingathome.com/beet-recipes/) [![Detox Lentil Soup - this vegan, low-calorie soup, is healing and cleansing - packed full of antioxidants that aid the liver in detoxing the body. \#detoxsoup \#lentilsoup \#vegansoup \#beetsoup \#detoxbroth \#cleaneating \#eatclean \#plantbased \\| www.feastingathome.com](https://www.feastingathome.com/wp-content/uploads/2017/01/Detox-Lentil-Beet-Broth-207-380x570.jpg)](https://www.feastingathome.com/detox-lentil-and-beet-broth-soup/) ## [Healing Lentil Beet Soup](https://www.feastingathome.com/detox-lentil-and-beet-broth-soup/) [![This Beet Salad with oranges and thinly sliced fennel is light, refreshing, and perfect for spring! Keep it vegan or add goat cheese! ](https://www.feastingathome.com/wp-content/uploads/2018/03/Beet-Orange-Salad-380x570.jpg)](https://www.feastingathome.com/beet-orange-and-fennel-salad/) ## [Beet Fennel Orange Salad](https://www.feastingathome.com/beet-orange-and-fennel-salad/) [![Brighten up your day with this Winter Bliss Bowl! A simple vegan bowl made with beets, quinoa, avocado and chickpeas-that can be made in under 30 minutes! Great for meal-prepping and guaranteed to lift your spirits! \#bowl \#buddhabowl \#veganbowl \#](https://www.feastingathome.com/wp-content/uploads/2021/02/Winter-Bliss-Bowl-23-380x570.jpg)](https://www.feastingathome.com/winter-bliss-bowl/) ## [Beet Bliss Bowl](https://www.feastingathome.com/winter-bliss-bowl/) ## Borscht Recipe \\| 60-Sec Video 🌟 After you try this Borscht recipe, please let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and [weekly newsletter\!](https://www.feastingathome.com/subscribe-3/) xoxo [Sylvia](https://www.feastingathome.com/sylvia-fountaine/) [Print](https://www.feastingathome.com/borscht/print/27668/) clock icon cutlery icon flag icon folder icon [instagram](https://www.instagram.com/feastingathome/%20) icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-9-800x800.jpg) ## Borscht Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.8 from 67 reviews - Author: [Sylvia Fountaine](https://www.feastingathome.com/sylvia-fountaine/) \\| Feasting at Home - Prep Time: 15 - Cook Time: 30 minutes - Total Time: 45 minutes - Yield: 4\-6 1x - Category: gluten-free, instant pot, Soup, vegan, vegetarian - Method: instant pot, Stove top - Cuisine: Russian - Diet: Vegan [Print Recipe](https://www.feastingathome.com/borscht/print/27668/) [Pin Recipe]() * ### Description A simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients\! * ### Ingredients Copy to clipboard Units US M Scale 1/2x 1x 2x - 2 tablespoons olive oil or butter - 1 medium onion, diced - 6 large garlic cloves, rough chopped - 2 stalks celery, chopped - 1 cup carrots, sliced or diced small - 1 extra large beet, thinly sliced, or small dice (approx. 2 cups) - 2 cups red cabbage, shredded or chopped - 1 cup beet stems and greens, chopped (optional or add another cup cabbage) - 4 cups veggie broth (or [chicken stock](https://www.feastingathome.com/chicken-stock/) or traditional beef stock) - 2 tablespoons tomato paste - 1 teaspoon celery seeds- optional - 1/4 teaspoon allspice - a pinch of cayenne (more to taste) - 2 bay leaves - 1– 1 1/2 teaspoons salt (adjust to taste- depends on the broth you use) - 1/4– 1/2 teaspoon black pepper (adjust to taste) - 1–2 tablespoons apple cider vinegar - 1/2 cup fresh dill, chopped Garnish: dollop of sour cream, Greek yogurt or vegan yogurt Cook Mode Prevent your screen from going dark * ### Instructions 1. Saute aromatics: In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes. 2. Add veggies: Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper. 3. Simmer: Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender. 4. Finish: Stir in the apple cider vinegar. Taste and adjust salt and pepper. 5. Serve: Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill. * ### Notes Instant Pot: Set to Sauté. Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press Cancel. Seal the lid and set to High Pressure for 10 minutes. Let pressure naturally release for 5 minutes, then place [kitchen towel](https://bowlandpitcher.com/collections/tea-towels/products/vintage-linen-tea-towel) over the pressure release button and turn to manual release. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill. Leftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months. ### Nutrition - Serving Size: 1 ½ cups -without sour cream - Calories: 106 - Sugar: 7\.6 g - Sodium: 491\.4 mg - Fat: 5\.1 g - Saturated Fat: 0\.7 g - Carbohydrates: 14\.7 g - Fiber: 3\.8 g - Protein: 2\.4 g - Cholesterol: 0 mg ### 💫 Leave Feedback & Rate the Recipe Support the blog by simply rating the recipe. Share your comments, recipe adaptations, suggestions, and questions below. Our readers love it, and we’ll personally respond within 24 hours. Share this with the world\! [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://www.feastingathome.com/borscht/&display=popup&ref=plugin&src=share_button "Share on Facebook") [Pin](https://pinterest.com/pin/create/button/?url=https://www.feastingathome.com/borscht/&media=https://www.feastingathome.com/wp-content/uploads/2019/02/Borscht-Short-Pin-Pinterest-Pin.jpg&description=A%20simple%20delicious%20recipe%20for%20Borscht-%20a%20healthy%2C%20vegan%2C%20beet%20and%20cabbage%20soup%20that%20can%20be%20made%20in%20an%20Instant%20Pot%20or%20on%20the%20stove%20top.%20Warming%20and%20nourishing%2C%20Borscht%20is%20full%20of%20flavor%20and%C2%A0nutrients%21%C2%A0%20%23borscht%20%23beetborscht%20%23beetsoup%20%23cabbagesoup%20%23vegansoup%20%23beets%20%23cleaneating%20%23plantbased%20%23eatclean%20%23vegan%20%23vegetarian%20%23instantpot%20%23instapot "Share on Pinterest") [Email](mailto:?subject=Your%20friend%20has%20shared%20an%20article%20with%20you.&body=Borscht%20Recipe%0D%0Ahttps%3A%2F%2Fwww.feastingathome.com%2Fborscht%2F%0D%0A "Share via Email") [Tweet](https://twitter.com/share?url=https://www.feastingathome.com/borscht/&text=Borscht%20Recipe "Share on Twitter") ### Leave a rating [Cancel reply](https://www.feastingathome.com/borscht/?ck_subscriber_id=1466168153#respond) ### Comments 1. P says: [Mar 3, 2026 at 4:17 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-415540) You don’t say how many this feeds [Reply](https://www.feastingathome.com/borscht/#comment-415540) 1. Tonia Schemmel says: [Mar 4, 2026 at 11:54 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-415627) Serves 6- the information is at the top of the recipe card. 🙂 [Reply](https://www.feastingathome.com/borscht/#comment-415627) 2. Vicki Bennett says: [Feb 23, 2026 at 2:48 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-414751) Best Borscht recipe ever! I was looking for a recipe that would also suit beef lovers and had a traditional taste. Thanks [Reply](https://www.feastingathome.com/borscht/#comment-414751) 1. Tonia Schemmel says: [Feb 23, 2026 at 6:31 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-414759) Great to hear Vicki\! [Reply](https://www.feastingathome.com/borscht/#comment-414759) 3. Susan says: [Jan 27, 2026 at 10:57 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-412948) Excellent easy and quick recipe for frigid day! Used up 2 cans pantry beets; subbed chilli powder for allspice & cayenne, and dried dill for fresh. Next time trying fresh dill to bring flavor up a notch! Only thing lacking is protein; added can of great northern beans drained, and some fresh green beans at end to warm. Husband and I never had borscht, love beets but never found recipe wanted to try. Thank you. [Reply](https://www.feastingathome.com/borscht/#comment-412948) 1. Tonia Schemmel says: [Jan 27, 2026 at 11:38 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-412954) Love how you made it your own Susan\! [Reply](https://www.feastingathome.com/borscht/#comment-412954) 4. Lillian says: [Dec 27, 2025 at 4:32 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-410597) I love this recipe, easy and so nutritious [Reply](https://www.feastingathome.com/borscht/#comment-410597) 1. Tonia Schemmel says: [Dec 27, 2025 at 8:14 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-410635) Happy to hear this Lillian\! [Reply](https://www.feastingathome.com/borscht/#comment-410635) 5. Becca says: [Dec 27, 2025 at 8:47 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-410488) I crave this soup in the winter and this is my favorite version. I leave out the allspice, but otherwise make it exactly as written. I eat the leftovers cold for breakfast just like my Ukrainian grandfather did. The best\! [Reply](https://www.feastingathome.com/borscht/#comment-410488) 1. Tonia Schemmel says: [Dec 27, 2025 at 11:54 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-410538) So nice to hear this Becca! Aw, nice memory of your grandfather. I like it cold too\! [Reply](https://www.feastingathome.com/borscht/#comment-410538) 6. Sandra Hall says: [Dec 27, 2025 at 7:38 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-410453) I made this for my husband and me for Christmas Eve along with the Waldorf Salad. Beautiful soup to look at and to taste. My husband isn’t necessarily into plant-based menus, but he and I both loved it! Some chopping, yes, but so worth it! I will definitely make it again. [Reply](https://www.feastingathome.com/borscht/#comment-410453) 1. Sylvia Fountaine says: [Dec 29, 2025 at 7:43 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-410838) We are so happy you both enjoyed this\! [Reply](https://www.feastingathome.com/borscht/#comment-410838) 7. Margaret Reider says: [Dec 21, 2025 at 3:54 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-409958) Love this recipe but I wish it was simpler. [Reply](https://www.feastingathome.com/borscht/#comment-409958) 1. Tonia Schemmel says: [Dec 21, 2025 at 4:52 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-409999) Hi Margaret, Glad you are enjoying! Perhaps you could prep the veggies a few days ahead? [Reply](https://www.feastingathome.com/borscht/#comment-409999) 8. Cindy says: [Dec 9, 2025 at 12:13 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-409058) Your Borscht is amazing and I make it several times a year! If you’re on the fence about making it, do! You won’t regret it 🩷 [Reply](https://www.feastingathome.com/borscht/#comment-409058) 1. Tonia Schemmel says: [Dec 9, 2025 at 1:07 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-409063) Happy you are enjoying Cindy! Appreciate your review. [Reply](https://www.feastingathome.com/borscht/#comment-409063) 9. Eugene Powers says: [Dec 9, 2025 at 11:46 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-409054) Made this exact recipe before. Too long and too complicated. It takes OK but this one is more like a soup. What I do is: Cut small head of cabbage very thin. Take one medium size beet, wash it and boil it until soft. Take it out and let it cool. Cut potatoes in to small chunks. Throw cabbage and potatoesin to the same water and cook it. In the mean time I take cooled beet and shred it. Throw beets in the same pot. Continue simmer until potatoes are somewhat soft. Add tomato paste. Depending on how much salt is in tomato paste I add salt to taste so the taste is tangy. Ones cabbage starts to get a little mushy but not fall apart, it is done. The key is very slow simmering. Very slow. I take it off and let it cool completely. Put it in to fridge for a day. It tastes a lot better the next day. Add good spoon of sour cream and that is it. That is how my grandma made it, my mom made it and I make it for many decades now. Very easy and not complicated. It tastes like fine wine as my mom used to say. The key is to balance tomato paste and beets so it doesn’t taste like either. [Reply](https://www.feastingathome.com/borscht/#comment-409054) 1. Sylvia Fountaine says: [Dec 10, 2025 at 7:44 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-409136) Interesting Eugene! To each his own I suppose. I really enjoy the flavor of this recipe ( I make it regularly) and if you use a food processor grate the veggies it is actually quite fast. You do you. 😉 [Reply](https://www.feastingathome.com/borscht/#comment-409136) 10. Ann says: [Nov 28, 2025 at 9:04 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-407811) Very balanced and tasty soup. Thank you so much for all these wonderful recipes. You make a difference in my life. [Reply](https://www.feastingathome.com/borscht/#comment-407811) 1. Sylvia Fountaine says: [Nov 30, 2025 at 12:10 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-408316) Glad you enjoyed this and are finding the blog useful\! [Reply](https://www.feastingathome.com/borscht/#comment-408316) 11. Pam B. says: [Jun 17, 2025 at 6:47 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-388221) My mother use to buy Manaschewitz borscht in a jar. As a kid I just coulsn’t bring myself to taste it. I made this recipe and all I can say is… I get it Mom… it’s delicious!!\! Thank you again\! [Reply](https://www.feastingathome.com/borscht/#comment-388221) 1. Tonia Schemmel says: [Jun 17, 2025 at 3:06 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-388245) Glad you enjoyed Pam! Mom is usually right!? [Reply](https://www.feastingathome.com/borscht/#comment-388245) 12. Lauri says: [Apr 29, 2025 at 5:11 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-383890) Another soup recipe knocked out of the park! Loved the cayenne and pepper in it. A very good balance of flavors. I used the beef broth which went so well with the beets. My only change was not adding allspice. Thanks for another wonderful recipe\! [Reply](https://www.feastingathome.com/borscht/#comment-383890) 1. Tonia Schemmel says: [Apr 30, 2025 at 9:53 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-383934) Glad you enjoyed this Lauri! Thanks for taking time to review. [Reply](https://www.feastingathome.com/borscht/#comment-383934) 13. Janet says: [Aug 26, 2024 at 10:27 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-364520) Delicious and hearty soup. I left out the cayenne pepper as I didn’t want it to be too spicy hot. [Reply](https://www.feastingathome.com/borscht/#comment-364520) 1. Tonia \\| Feasting at Home says: [Aug 26, 2024 at 12:52 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-364535) Glad you enjoyed Janet\! [Reply](https://www.feastingathome.com/borscht/#comment-364535) 14. Ann says: [Jun 2, 2024 at 10:24 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-357775) VERY peppery [Reply](https://www.feastingathome.com/borscht/#comment-357775) 1. Tonia \\| Feasting at Home says: [Jun 3, 2024 at 9:10 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-357919) Feel free to adjust to your taste. 🙂 [Reply](https://www.feastingathome.com/borscht/#comment-357919) 15. Roger says: [May 20, 2024 at 4:48 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-356927) That’s real simple [Reply](https://www.feastingathome.com/borscht/#comment-356927) 16. Linda says: [May 20, 2024 at 9:34 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-356887) This is delicious! I cut the salt to 1 tsp and added a potato to it. I will definitely make this again! Thanks [Reply](https://www.feastingathome.com/borscht/#comment-356887) 1. Tonia \\| Feasting at Home says: [May 20, 2024 at 10:46 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-356894) Sounds great Linda\! [Reply](https://www.feastingathome.com/borscht/#comment-356894) 17. DCKaz says: [Jan 9, 2024 at 12:39 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-345329) My word to start off 2024 is Healthy. I wanted something warm, comforting and low calorie. Super tasty. I just added some kidney beans for protein and it makes a perfect meal. Thank you\! [Reply](https://www.feastingathome.com/borscht/#comment-345329) 1. Tonia \\| Feasting at Home says: [Jan 9, 2024 at 6:46 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-345361) Nice, so glad you enjoyed! Here’s to a Healthy year\! [Reply](https://www.feastingathome.com/borscht/#comment-345361) 18. Linda says: [Dec 15, 2023 at 11:46 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-343193) It was good but I found it to peppery. I will try it next time with half the amount of pepper and maybe less cayenne. [Reply](https://www.feastingathome.com/borscht/#comment-343193) 1. Tonia \\| Feasting at Home says: [Dec 15, 2023 at 1:03 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-343196) Thanks for giving it a go Linda. Please do adjust to your taste\! [Reply](https://www.feastingathome.com/borscht/#comment-343196) 19. Daniel Land says: [Nov 3, 2023 at 4:35 pm](https://www.feastingathome.com/borscht/comment-page-4/#comment-339592) Delicious!!\! [Reply](https://www.feastingathome.com/borscht/#comment-339592) 1. Tonia \\| Feasting at Home says: [Nov 4, 2023 at 11:23 am](https://www.feastingathome.com/borscht/comment-page-4/#comment-339637) So glad you enjoyed\! [Reply](https://www.feastingathome.com/borscht/#comment-339637) #### Comment navigation [Previous](https://www.feastingathome.com/borscht/comment-page-3/#comments) Published On December 8, 2025 Categories - [By Cuisine](https://www.feastingathome.com/category/ethnic-cuisine/) - [Clean-Eating Recipes](https://www.feastingathome.com/category/by-diet/detox/) - [FAST AND FRESH\!](https://www.feastingathome.com/category/fast-and-fresh/) - [Gluten-Free](https://www.feastingathome.com/category/by-diet/gluten-free/) - [Healthy Recipes](https://www.feastingathome.com/category/healthy/) - [Instant Pot Recipes](https://www.feastingathome.com/category/by-method/instant-pot-recipes/) - [Low-Carb](https://www.feastingathome.com/category/by-diet/low-carb/) - [Low-Fat](https://www.feastingathome.com/category/by-diet/low-fat/) - [Meal-Prep Recipes](https://www.feastingathome.com/category/by-method/meal-prep/) - [One-Pot Meals](https://www.feastingathome.com/category/by-method/one-pot-meal/) - [Paleo Recipes](https://www.feastingathome.com/category/paleo/) - [Quick & Easy Recipes](https://www.feastingathome.com/category/quick/) - [Soup Recipes](https://www.feastingathome.com/category/by-meal-type/soup/) - [Spring Recipes](https://www.feastingathome.com/category/seasonal-eating/spring/) - [Vegan Recipes (or vegan-adaptable)](https://www.feastingathome.com/category/by-diet/vegan/) - [Vegetable Recipes](https://www.feastingathome.com/category/main/vegetables/) - [Vegetarian & Vegan Mains](https://www.feastingathome.com/category/main/vegetarian-vegan-mains/) - [Vegetarian Recipes](https://www.feastingathome.com/category/by-diet/vegetarian/) - [Video Recipes](https://www.feastingathome.com/category/by-method/videos/) - [Winter Recipes](https://www.feastingathome.com/category/seasonal-eating/winter/) ## Our Latest Recipes [![A quick and flavorful cod recipe made in one pan with coconut milk, lemongrass, and seared baby bok choy - an easy, healthy dinner ready in 30 minutes.](https://www.feastingathome.com/wp-content/uploads/2026/03/Coconut-Cod-Recipe-11-380x570.jpg)](https://www.feastingathome.com/coconut-cod/) ### [One-Pan Coconut Cod with Bok Choy](https://www.feastingathome.com/coconut-cod/) [![This light and creamy pasta primavera makes the perfect spring dinner! Tender pasta and spring vegetables are kissed with a light cream sauce infused with lemon and herbs.](https://www.feastingathome.com/wp-content/uploads/2026/03/Pasta-Primavera-380x570.jpg)](https://www.feastingathome.com/pasta-primavera/) ### [Pasta Primavera](https://www.feastingathome.com/pasta-primavera/) [![This Asian Carrot Salad is crunchy and refreshing, and pairs well with many things. It's vegan and gluten-free, and it's a nice side dish to the meals and bowls you are already making. Vegan.](https://www.feastingathome.com/wp-content/uploads/2026/03/Asian-Carrot-Salad-6-380x570.jpg)](https://www.feastingathome.com/asian-carrot-salad/) ### [Asian Carrot Salad](https://www.feastingathome.com/asian-carrot-salad/) [![This orzo recipe is a delicious spring meal! An easy dinner under 30 minutes, packed with asparagus, and bright lemon flavor.](https://www.feastingathome.com/wp-content/uploads/2023/04/Asparagus-Orzo-2-380x570.jpg)](https://www.feastingathome.com/spring-orzo-with-asparagus-lemon-and-dill/) ### [Creamy Asparagus Orzo](https://www.feastingathome.com/spring-orzo-with-asparagus-lemon-and-dill/) [![Looking for high fiber, high protein meals? Here are healthy, satisfying recipes with lentils, beans, quinoa, fish, lean meat, and vegetables to support energy, digestion, and satiety.](https://www.feastingathome.com/wp-content/uploads/2026/03/Salmon-lentils-380x570.jpg)](https://www.feastingathome.com/high-fiber-high-protein-meals/) ### [35 Nourising High Fiber High Protein Meals](https://www.feastingathome.com/high-fiber-high-protein-meals/) [![Here is one of my favorite ground turkey recipes! Savory, punchy, and full of bold flavor, baked sweet potatoes are filled with ground turkey seasoned with gochujang. A quick, easy weeknight meal, this high-protein, high-fiber dinner is comforting and satisfying.](https://www.feastingathome.com/wp-content/uploads/2026/02/Gochujang-Sweet-Potatoes-6-380x570.jpg)](https://www.feastingathome.com/gochujang-turkey-sweet-potatoes/) ### [Gochujang Turkey Sweet Potatoes](https://www.feastingathome.com/gochujang-turkey-sweet-potatoes/) [See all the latest 👉](https://www.feastingathome.com/recipes/) ![Sylvia Fountaine, Feasting at Home Blog](https://www.feastingathome.com/wp-content/uploads/2020/10/Corn-Chowder-25-1-400x366.jpg) Hi! I’m Sylvia Fountaine. Professional chef, former [restaurant owner,](http://www.mizuna.com/) and wedding caterer- here you’ll find hundreds of seasonal, plant-forward, whole-food recipes. [Learn More](https://www.feastingathome.com/about/) Follow me - [Facebook](https://www.facebook.com/feastingathome) - [Instagram](https://instagram.com/feastingathome/) - [Pinterest](https://www.pinterest.com/feastingathome/) *** ## FAN FAVORITES [![Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It's vegan and gluten-free and is a nice addition to meals and bowls you are already making\!](https://www.feastingathome.com/wp-content/uploads/2021/06/Asian-Cucumber-Salad-20-380x570.jpg)](https://www.feastingathome.com/asian-cucumber-salad/) ### [Asian Cucumber Salad](https://www.feastingathome.com/asian-cucumber-salad/) [![Authentic Pad Thai is easy to make at home! Learn the secret to the best Pad Thai- this recipe is bursting with Thai flavor! Vegan-adaptable.](https://www.feastingathome.com/wp-content/uploads/2016/04/easy-authentic-pad-thai-recipe-100-7-380x570.jpg)](https://www.feastingathome.com/15-minute-pad-thai/) ### [Easy Pad Thai Recipe](https://www.feastingathome.com/15-minute-pad-thai/) [![An EASY recipe for No Knead Sourdough Bread that rises overnight and is baked in the morning. \#sourdough](https://www.feastingathome.com/wp-content/uploads/2020/04/sourdough-bread-3-380x570.jpg)](https://www.feastingathome.com/sourdough-bread/) ### [Sourdough Bread Recipe](https://www.feastingathome.com/sourdough-bread/) [![The best ceviche recipe.](https://www.feastingathome.com/wp-content/uploads/2015/04/Ceviche-Recipe-2-380x570.jpg)](https://www.feastingathome.com/easy-ceviche-recipe/) ### [Easy Ceviche Recipe](https://www.feastingathome.com/easy-ceviche-recipe/) [![Learn how to bake a potato like a pro! This easy baked potato recipe yields perfectly fluffy insides with a deliciously crispy skin. All you need are russet potatoes, salt, and olive oil-and the olive oil is optional too.](https://www.feastingathome.com/wp-content/uploads/2025/03/baked-Potato-380x570.jpg)](https://www.feastingathome.com/baked-potato/) ### [Best Baked Potato Recipe](https://www.feastingathome.com/baked-potato/) [![Feel Better Chicken Soup with scallions and herbs and spoon in bowl next to lemon wedges.](https://www.feastingathome.com/wp-content/uploads/2020/03/feel-better-chicken-soup-6-380x570.jpg)](https://www.feastingathome.com/chicken-soup/) ### [Feel Better Chicken Soup](https://www.feastingathome.com/chicken-soup/) [\+ search all recipes](https://www.feastingathome.com/recipes) - [Recipes](https://www.feastingathome.com/recipes/) - [Subscribe](https://www.feastingathome.com/subscribe-3/) - [About Us](https://www.feastingathome.com/about/) - [Shop](https://www.feastingathome.com/shop/) - [Recipe Box](https://www.feastingathome.com/#list/my-favorites) - [Facebook](https://www.facebook.com/feastingathome) - [Instagram](https://instagram.com/feastingathome/) - [Pinterest](https://www.pinterest.com/feastingathome/) © 2026 Feasting At Home - [Privacy Policy](https://www.feastingathome.com/privacy-policy/) - [Accessibility Policy](https://www.feastingathome.com/accessibility/) ![](https://www.feastingathome.com/wp-content/uploads/2019/02/Borscht-Recipe-TEMPLATE-LONG-PIN-No-Box-150x150.jpg) ![](https://www.feastingathome.com/wp-content/uploads/2019/02/Borscht-Short-Pin-Pinterest-Pin-150x150.jpg)
Readable Markdown	This beet borscht recipe is easy, vegetarian, and full of nourishing vegetables. Earthy beets, carrots, and cabbage are simmered in a rich, tangy broth, then topped with fresh dill. Make it on the stovetop or in an Instant Pot. Chef-tested and reader-approved. Video. ![bowl of beet borscht with yogurt and fresh dill. ](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-10.jpg) > No winter lasts forever; no spring skips its turn. > > Hal Borland The color of this borscht alone feels like therapy during the cold winter months - bright, vibrant, and full of life. I return to this soup again and again during the holiday season, a little reprieve in between all the weekend parties and indulging. This is one of those nourishing soups I like to have on hand for weekday meals, gentle and restorative. Borscht has its roots in Eastern European cuisine, where it has been cherished for generations as both comfort food and a way to celebrate humble seasonal vegetables. In this vegetarian version, the beets provide an earthy sweetness, vinegar adds a tangy lift, and a generous sprinkle of fresh dill makes it feel like a whisper of spring. Over the years, I've made many variations of borscht for both my catering clients and at home, and I've found this simple meatless version to be my favorite. It's nourishing, light yet satisfying, and easy to adapt, whether simmered slowly on the stovetop or made quickly in an Instant Pot. A deeply comforting bowl of color and flavor, just when you need it most. ## Why You'll Love This Borscht Soup Recipe\! The color of this borscht feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, borscht nourishes body and soul. Earthy, tangy and subtly sweet from the beets, borscht is elevated with a generous sprinkling of fresh dill. A whisper of spring to come. Make it quickly in your Instant Pot or simmer it slowly on your stove – either way, it is sure to delight. A little bit of color therapy, just when we need it most\! 1. Nourishing winter recipe\! A veggie-packed soup that is full of vitamins, antioxidants, and minerals to heal body and soul. 2. Easy to make\! A simple recipe that can quickly be made in the instant pot or in 40 minutes on the stove. 3. So much flavor\! Beets are earthy and subtly sweet, and dill offers a hint of herby, fresh flavor. 4. Vegan-friendly\! A plant-based recipe that can be served with vegan yogurt\! Craving beets? Take a peek at our favorite [Beet Recipes](https://www.feastingathome.com/beet-recipes/) for more ways to cook this nutritious little gem\! ## What is Borscht? Borscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined, feel free to use bone broth – or keep it vegan with veggie broth – up to you\! ## Borscht Recipe ingredients ![borscht ingredients laid out and labeled - broth, onion, carrot, celery, beets, red cabbage, allspice, celery seeds, cayenne, bay leaves, apple cider vinegar, pepper and salt, tomato paste, and garlic.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borscht-Soup-Ingredients.jpg) - Beet: You’ll need about 2 cups thinly sliced or diced, so an extra-large beet should do the trick! You will also need a cup of beet stems and greens, or substitute with an extra cup of cabbage. - Other vegetables: Onion, garlic cloves, celery stalks, carrots, and cabbage. Feel free to add potatoes if you like\! - Olive oil: Or butter, for sautéing the veggies. - Veggie broth: Or use chicken broth or traditional beef stock or bone broth. - Tomato paste: Intensifies the flavor of the soup and helps to thicken it a bit. - Spices: Bay leaves, celery seeds (optional), allspice, salt, pepper, and cayenne. - Apple cider vinegar: A splash of acidity that enhances all of the flavors of the dish. Substitute with red wine vinegar. - Fresh dill: A pop of fresh, herby flavor that tastes like spring to come\! - Sour cream, Greek yogurt, or vegan yogurt useed to garnish. ## How to Make Borscht on the Stovetop 1\. Sauté the aromatics. Warm olive oil in a large soup pot or Dutch oven over medium-high heat. Add onions and stir for 4-5 minutes, until golden. Reduce heat, add garlic, and sauté for 2 minutes. ![dutch oven with sautéed onion.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-2.jpg) ![dutch oven with sautéed carrot, celery, and onion.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-3.jpg) 2\. Add vegetables. Add celery, carrots, beets, cabbage, and beet greens to the pot and stir. Add broth, tomato paste, celery seeds, allspice, cayenne, bay leaves, salt, and pepper. ![dutch oven with sautéed veggies with spices and tomato paste.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-4.jpg) ![dutch oven with borscht with bay leaves and fresh dill.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-5.jpg) 3\. Simmer. Cover the pot, reduce the heat to low, and simmer for 20-25 minutes, or until the beets and carrots are tender. 4\. Add vinegar, taste, and adjust. Stir in the apple cider vinegar, then taste and adjust the soup, adding salt and pepper as needed. 5\. Garnish and serve. Transfer soup to bowls and top with a dollop of sour cream or yogurt (or vegan yogurt) and fresh dill. ![two bowls of beet borscht with fresh dill. ](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-6.jpg) ## How to make Beet Borscht in the Instant Pot Step 1: Sauté veggies. Set the Instant Pot to the “saute” function. Add olive oil (or butter) and diced onions and sauté 4-5 minutes, stirring often to prevent sticking. Add remaining veggies (cloves of garlic, celery, carrots, beets, cabbage, beet stems and greens) and stir. Step 2: Add broth and seasonings. Add broth, tomato paste, bay leaves, spices, salt, and pepper. Stir, then press “cancel”. Step 3: Pressure cook. Place lid on top and lock, making sure the steam release is locked. Set to high pressure for 10 minutes. Naturally release for 5 minutes, then place kitchen towel over the pressure release button and turn to manually release. When the float valve drops, remove the lid. Step 4: Add vinegar, taste and adjust. Stir in the apple cider vinegar, then taste and adjust for salt and black pepper. Step 5: Serve. Serve in bowls with spoonfuls of sour cream, Greek yogurt, or vegan yogurt. Garnish with ample amounts of fresh dill! Feel free to add other fresh herbs too\! ## Chef’s Tips Use a food processor. Instead of peeling and cutting, use your food processor! Scrubbed beets and carrots can be grated or sliced, using the grater attachment or slicer attachment in your food processor- especially nice if making big batches of soup, as we did in our catering business. Balance the salt and vinegar to taste for the best punchy flavor\! ## What do I eat with borscht? This hearty soup is typically served with a dollop of sour cream. You can also serve it with Greek yogurt or vegan yogurt! Some enjoy it with a hard-boiled egg. ## Storing Beet Borscht Soup Store leftovers in an airtight container for up to 4 days. Borscht can be frozen for up to 6 months- a great freezer meal! Thaw in the fridge overnight before reheating. Enjoy chilled or reheat on the stovetop or in the microwave. ## Recipe FAQs What is traditional borscht made of? Traditionally, borscht is made with beef stock or beef broth and boiled vegetables. Some Russians or Ukrainians may include pork ribs, pork belly, shanks, or short ribs. Here, we use veggie broth and a sautéing method. You can sub chicken or beef stock. What vegetables are used in borscht? In this recipe we use beets, onion, celery, carrots, and red cabbage, however you can also use common borscht veggies like white cabbage, parsley root, potatoes, or tomatoes. Do I eat borscht hot or cold? Either way! That’s one of the many reasons we love this versatile dish. But in the wintertime, it is especially comforting to enjoy hot borscht. When spring rolls around, you may want to try cold borscht. Is borscht good for you? Yes! Borscht is full of vitamins and antioxidants from all of the colorful veggies. Beets are known for their anti-inflammatory properties. Rich in fiber, borscht promotes a healthy digestive system. Why does my borscht taste sweet? The beets should add subtle sweetness, and the tomato paste and vinegar helps to balance the sweetness with a touch of acidity. If it still tastes too sweet, the dollop of sour cream or yogurt really helps to balance it\! ![two bowls of beet borscht with dollops of yogurt with fresh dill.](https://www.feastingathome.com/wp-content/uploads/2025/12/Borsht-7.jpg) We hope you enjoy this iconic beet soup – made with colorful beets, cabbage and fresh dill. Share your adaptations and let us know what you think in the comments below! I hope this one becomes part of your regular rotation\! ## More Favorite Beet recipes\! ## Borscht Recipe \\| 60-Sec Video 🌟 After you try this Borscht recipe, please let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and [weekly newsletter\!](https://www.feastingathome.com/subscribe-3/) xoxo [Sylvia](https://www.feastingathome.com/sylvia-fountaine/) [Print](https://www.feastingathome.com/borscht/print/27668/) * ### Description A simple, delicious recipe for vegetarian Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor and nutrients\! * - 2 tablespoons olive oil or butter - 1 medium onion, diced - 6 large garlic cloves, rough chopped - 2 stalks celery, chopped - 1 cup carrots, sliced or diced small - 1 extra large beet, thinly sliced, or small dice (approx. 2 cups) - 2 cups red cabbage, shredded or chopped - 1 cup beet stems and greens, chopped (optional or add another cup cabbage) - 4 cups veggie broth (or [chicken stock](https://www.feastingathome.com/chicken-stock/) or traditional beef stock) - 2 tablespoons tomato paste - 1 teaspoon celery seeds- optional - 1/4 teaspoon allspice - a pinch of cayenne (more to taste) - 2 bay leaves - 1– 1 1/2 teaspoons salt (adjust to taste- depends on the broth you use) - 1/4– 1/2 teaspoon black pepper (adjust to taste) - 1–2 tablespoons apple cider vinegar - 1/2 cup fresh dill, chopped Garnish: dollop of sour cream, Greek yogurt or vegan yogurt Cook Mode Prevent your screen from going dark * 1. Saute aromatics: In a dutch over or heavy soup pot over medium-high heat, add oil and onions. Stir 4-5 minutes until golden. Lower heat and add garlic, saute 2 minutes. 2. Add veggies: Add celery, carrots, beets, cabbage, beet greens, stirring to coat with the onions and olive oil. Add broth and tomato paste. Add celery seeds, allspice, cayenne, bay leaves, salt and pepper. 3. Simmer: Cover and simmer on low heat for 20-25 minutes or until beets and carrots are tender. 4. Finish: Stir in the apple cider vinegar. Taste and adjust salt and pepper. 5. Serve: Top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill. * ### Notes Instant Pot: Set to Sauté. Add olive oil and onions; cook 4-5 minutes, stirring so they don't stick. Add the remaining veggies and stir to coat. Add broth, tomato paste, bay leaves, spices, salt and pepper. Stir, then press Cancel. Seal the lid and set to High Pressure for 10 minutes. Let pressure naturally release for 5 minutes, then place [kitchen towel](https://bowlandpitcher.com/collections/tea-towels/products/vintage-linen-tea-towel) over the pressure release button and turn to manual release. Once the valve drops, open the lid, stir in apple cider vinegar, and adjust seasonings. Serve in bowls with sour cream or yogurt and plenty of fresh dill. Leftovers will stay in an airtight container for up to 4 days in the refrigerator or placed in the freezer for up to 6 months. ### Nutrition - Serving Size: 1 ½ cups -without sour cream - Calories: 106 - Sugar: 7\.6 g - Sodium: 491\.4 mg - Fat: 5\.1 g - Saturated Fat: 0\.7 g - Carbohydrates: 14\.7 g - Fiber: 3\.8 g - Protein: 2\.4 g - Cholesterol: 0 mg
Shard	72 (laksa)
Root Hash	13599908892011960872
Unparsed URL	com,feastingathome!www,/borscht/ s443