🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 180 (from laksa188)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa180.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.skinnytaste.com/borscht/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.skinnytaste.com/borscht/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.skinnytaste.com\/borscht\/","crawl_time":1775848575,"first_indexed_time":1673902741,"http_code":200,"src_unparsed":"com,skinnytaste!www,\/borscht\/ s443","src_root_hash":"1825457270504265980","history_drop_reason":null,"meta_title":"Borscht - Skinnytaste","meta_descriptions":["Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side."],"attrs_boilerpipe_text":"This post may contain affiliate links. Read my\ndisclosure policy\n.\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a\nnice, green salad\non the side.\nThis meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this\nRed Beet Salad\n,\nBaby Greens with Goat Cheese,\nand\nSpiralized Mediterranean Beet and Feta Skillet Bake\n.\nHow healthy is borscht?\nThis healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while\nbeets\nare low in calories and high in fiber, vitamins, and minerals, like folate and potassium.\nBorscht Ingredients\nOnion:\nDice the onion and sprinkle with\nsalt\nand\npepper\n.\nGarlic:\nMince three cloves.\nTomato Paste:\nYou’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.\nSpices:\nSmoked paprika and celery seeds\nVegetables:\nPeel and cut a pound each of\nrusset potatoes\nand\nbeets\nin bite-sized cubes.\nStock:\nAny stock or broth will work.\nVinegar:\nUse one tablespoon of red wine vinegar.\nGarnish:\nSour cream or plain yogurt and chopped dill and parsley\nHow to Make Borscht\nSauté:\nCook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.\nSimmer:\nAdd the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender.\nSeason:\nStir in the vinegar and adjust the salt and pepper to taste.\nServe:\nLadle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.\nHow to Freeze Borscht\nFreeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.\nVariations\nBeef:\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\nPotatoes:\nIf you don’t have Russet potatoes, Yukon Gold are probably the best alternative.\nStock:\nFor vegetarian borscht, use vegetable stock.\nVinegar:\nSwap red wine vinegar with white wine or apple cider vinegar.\nDairy-Free:\nSkip the yogurt\/sour cream at the end.\nMore Vegetarian Soup Recipes You’ll Love:\nSlow Cooker Minestrone Soup\nCreamy Roasted Acorn Squash Soup\nChickpea Tomato Soup\nEscarole and Chickpea Soup\nGreen Detox Soup\nYour comments are helpful! If you’ve tried this healthy\nBorscht\nrecipe or any other on Skinnytaste, don’t forget to\nrate the recipe\nand\nleave me a comment\nbelow. And if you took a photo of it, share it with me on\nInstagram\nso I can reshare it on my Stories!\nPrep:\n15\nminutes\nCook:\n30\nminutes\nTotal:\n45\nminutes\nYield:\n6\nservings\nServing Size:\n1\n1\/3 cups\n▢\n2\ntablespoons\nextra-virgin olive oil\n▢\n1\nlarge onion\n,\ndiced (about 1 1\/2 cups)\n▢\n2\nteaspoons\nKosher salt\n,\nplus more to taste\n▢\nFreshly ground black pepper\n,\nto taste\n▢\n3\ngarlic cloves\n,\nminced\n▢\n3\ntablespoons\ntomato paste\n▢\n1\nteaspoon\nsmoked paprika\n▢\n1\/2\nteaspoon\ncelery seeds\n▢\n1\npound\nRusset or other starchy potatoes\n,\npeeled and cut in bite-sized cubes\n▢\n1\npound\nbeets\n,\npeeled and cut in bite-sized cubes\n▢\n4\ncups\nchicken, beef or vegetable stock\n,\n(1 quart )\n▢\n1\ntablespoon\nred wine vinegar\n▢\nSour cream or plain yogurt\n,\nfor topping\n▢\nChopped dill and\/or parsley\n,\nfor garnish\nHeat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.\nAdd the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.\nAdd the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.\nAdd the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.\nStir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.\nTo serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.\nLast Step:\nPlease\nleave a rating and comment\nletting us know how you liked this recipe!  This helps our business to thrive and continue providing free, high-quality recipes for you.\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\nServing:\n1\n1\/3 cups\n,\nCalories:\n167\nkcal\n,\nCarbohydrates:\n28\ng\n,\nProtein:\n4.5\ng\n,\nFat:\n5\ng\n,\nSaturated Fat:\n0.5\ng\n,\nSodium:\n599.5\nmg\n,\nFiber:\n4\ng\n,\nSugar:\n10\ng","attrs_markdown":"[Skip to content](https:\/\/www.skinnytaste.com\/borscht\/#content)\n\n[Subscribe and get the latest recipes\\!](https:\/\/mailchi.mp\/skinnytaste\/skinnytaste-subscribe)\n\n- [About Gina](https:\/\/www.skinnytaste.com\/about\/)\n- [Skinnytaste Community](https:\/\/skinnytaste.raptive.com\/?utm_campaign=skinnytaste-community-signup&utm_source=skinnytaste.com&utm_medium=r%20eferral&utm_content=skinnytaste_navigation)\n  - [Login](https:\/\/skinnytaste.raptive.com\/c\/skinnytaste\/21)\n  - [About](https:\/\/www.skinnytaste.com\/join-skinnytaste-community\/)\n- [Contact](https:\/\/www.skinnytaste.com\/contact-me\/)\n- [Book Tour](https:\/\/www.skinnytaste.com\/book-tour\/)\n- [My Shop](https:\/\/www.skinnytaste.com\/shop\/)\n\n[![Skinnytaste logo](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/skinnytaste-logo.png)](https:\/\/www.skinnytaste.com\/)\n\n- [Home](https:\/\/www.skinnytaste.com\/)\n- [Recipes](https:\/\/www.skinnytaste.com\/recipe-index\/)\n  - 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Read my [disclosure policy](https:\/\/www.skinnytaste.com\/legal\/).\n\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a [nice, green salad](https:\/\/www.skinnytaste.com\/hearts-of-palm-salad-with-avocado\/) on the side.\n\n## ![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-9-550x825.jpg)  Borscht\nThis meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this [Red Beet Salad](https:\/\/www.skinnytaste.com\/red-beet-salad\/), [Baby Greens with Goat Cheese,](https:\/\/www.skinnytaste.com\/baby-greens-with-goat-cheese-beets-and\/) and [Spiralized Mediterranean Beet and Feta Skillet Bake](https:\/\/www.skinnytaste.com\/spiralized-mediterranean-beet-and-feta\/).\n\n![Meatless Borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20825'%3E%3C\/svg%3E)![Meatless Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-2-550x825.jpg)\n\n## How healthy is borscht?\nThis healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while [beets](https:\/\/www.realsimple.com\/health\/nutrition-diet\/beets-nutrition) are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.\n\n## Borscht Ingredients\n- **Onion:** Dice the onion and sprinkle with **salt** and **pepper**.\n- **Garlic:** Mince three cloves.\n- **Tomato Paste:** You’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.\n- **Spices:** Smoked paprika and celery seeds\n- **Vegetables:** Peel and cut a pound each of **russet potatoes** and **beets** in bite-sized cubes.\n- **Stock:** Any stock or broth will work.\n- **Vinegar:** Use one tablespoon of red wine vinegar.\n- **Garnish:** Sour cream or plain yogurt and chopped dill and parsley\n## How to Make Borscht\n- **Sauté:** Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.\n- **Simmer:** Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender.\n- **Season:** Stir in the vinegar and adjust the salt and pepper to taste.\n- **Serve:** Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.\n## How to Freeze Borscht\nFreeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.\n\n## Variations\n- **Beef:** If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\n- **Potatoes:** If you don’t have Russet potatoes, Yukon Gold are probably the best alternative.\n- **Stock:** For vegetarian borscht, use vegetable stock.\n- **Vinegar:** Swap red wine vinegar with white wine or apple cider vinegar.\n- **Dairy-Free:** Skip the yogurt\/sour cream at the end.\n\n![Borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20825'%3E%3C\/svg%3E)![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-8-550x825.jpg)![Borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20550%20825'%3E%3C\/svg%3E)![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-7-550x825.jpg)\n\n## More Vegetarian Soup Recipes You’ll Love:\n- [Slow Cooker Minestrone Soup](https:\/\/www.skinnytaste.com\/crock-pot-minestrone-soup\/)\n- [Creamy Roasted Acorn Squash Soup](https:\/\/www.skinnytaste.com\/roasted-acorn-squash-soup\/)\n- [Chickpea Tomato Soup](https:\/\/www.skinnytaste.com\/chickpea-tomato-soup-with-rosemary\/)\n- [Escarole and Chickpea Soup](https:\/\/www.skinnytaste.com\/escarole-and-chickpea-soup-with-garlic-toast\/)\n- [Green Detox Soup](https:\/\/www.skinnytaste.com\/green-detox-soup\/)\n\nYour comments are helpful! If you’ve tried this healthy **Borscht** recipe or any other on Skinnytaste, don’t forget to **rate the recipe** and **leave me a comment** below. And if you took a photo of it, share it with me on [Instagram](https:\/\/www.instagram.com\/skinnytaste\/?hl=en) so I can reshare it on my Stories\\!\n\n[![Skinnytaste High Protein cookbook protein](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201400%20434'%3E%3C\/svg%3E)![Skinnytaste High Protein cookbook protein](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2025\/10\/SKT-New-High-Protein.gif)](https:\/\/amzn.to\/4kwgPzE)\n\n## Borscht\n5 from 11 votes\n\n2\n\nCals:167\n\nProtein:4\\.5\n\nCarbs:28\n\nFat:5\n\nFiber:4\n\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side.\n\nCourse: Dinner, Lunch, Soup\n\nCuisine: Russian, Ukranian\n\n![Borscht](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20260%20260'%3E%3C\/svg%3E)\n\n![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-9-260x260.jpg)\n\nPrep: 15 minutes mins\n\nCook: 30 minutes mins\n\nTotal: 45 minutes mins\n\n[Print](https:\/\/www.skinnytaste.com\/wprm_print\/borscht)\n\n[Rate](https:\/\/www.skinnytaste.com\/borscht\/#llc_comments)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.skinnytaste.com%2Fborscht%2F&media=https%3A%2F%2Fwww.skinnytaste.com%2Fwp-content%2Fuploads%2F2023%2F01%2FBorscht-9.jpg&description=Borscht&is_video=false)\n\n[Save](https:\/\/www.skinnytaste.com\/borscht\/)\n\n[Saved\\!](https:\/\/www.skinnytaste.com\/borscht\/)\n\n[WW Points](https:\/\/cmx.weightwatchers.com\/details\/MEMBERRECIPE:638d4f9c674076289e7bd328)\n\nYield: 6 servings\n\nServing Size: 1 1\/3 cups\n\n1x\n\n2x\n\n3x\n\nCook Mode\n\n### Ingredients\n- ▢\n  2 tablespoons [extra-virgin olive oil](https:\/\/amzn.to\/3EznjOh)\n- ▢\n  1 large onion, diced (about 1 1\/2 cups)\n- ▢\n  2 teaspoons [Kosher salt](https:\/\/www.amazon.com\/Diamond-Crystal-Kosher-Salt-lbs\/dp\/B0011BPMUK?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=8e647c8306aab7adff674158e2a9bc4e&language=en_US&ref_=as_li_ss_tl), plus more to taste\n- ▢\n  [Freshly ground black pepper](https:\/\/www.amazon.com\/McCormick-Black-Peppercorn-Grinder-2-5\/dp\/B01LZKYNIM?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=450ff9c94582ecc79b5fcfd5e2e161ce&language=en_US&ref_=as_li_ss_tl), to taste\n- ▢\n  3 [garlic cloves](https:\/\/www.amazon.com\/PRODUCE-Organic-Garlic-Peeled-Pound\/dp\/B07FZ72YG5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=3cefdba3fb6ae08325ebe6e9fd3d78d9&language=en_US&ref_=as_li_ss_tl), minced\n- ▢\n  3 tablespoons [tomato paste](https:\/\/www.amazon.com\/Amore-Tomato-Paste-Double-Concentrated\/dp\/B0005XN9HI?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=b7f18e9f0a07d500e1b1d04f1374e89e&language=en_US&ref_=as_li_ss_tl)\n- ▢\n  1 teaspoon smoked paprika\n- ▢\n  1\/2 teaspoon celery seeds\n- ▢\n  1 pound Russet or other starchy potatoes, peeled and cut in bite-sized cubes\n- ▢\n  1 pound beets, peeled and cut in bite-sized cubes\n- ▢\n  4 cups chicken, beef or vegetable stock, (1 quart )\n- ▢\n  1 tablespoon [red wine vinegar](https:\/\/www.amazon.com\/Eden-Foods-Selected-Wine-Vinegar\/dp\/B01N3KS4C5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=9b193b85b636cb9665b9235870394328&language=en_US&ref_=as_li_ss_tl)\n- ▢\n  Sour cream or plain yogurt, for topping\n- ▢\n  Chopped dill and\/or parsley, for garnish\n\n### Instructions\n- Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.\n- Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.\n- Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.\n- Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.\n- Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.\n- To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.\n\n#### Last Step:\nPlease [leave a rating and comment](https:\/\/www.skinnytaste.com\/borscht\/#llc_comments) letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.\n\n### Notes\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\n\n### Nutrition\nServing: 1 1\/3 cups, Calories: 167 kcal, Carbohydrates: 28 g, Protein: 4\\.5 g, Fat: 5 g, Saturated Fat: 0\\.5 g, Sodium: 599\\.5 mg, Fiber: 4 g, Sugar: 10 g\n\n### Did You Make This Recipe?\nPost a pic and mention [@skinnytaste](https:\/\/instagram.com\/skinnytaste\/) or tag [\\#skinnytaste](https:\/\/www.instagram.com\/explore\/tags\/skinnytaste\/)\\!\n\n[Share This](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fwww.skinnytaste.com%2Fborscht%2F)\n\n[Follow Us](https:\/\/instagram.com\/skinnytaste\/)\n\n[Pin This](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.skinnytaste.com%2Fborscht%2F&media=https%3A%2F%2Fwww.skinnytaste.com%2Fwp-content%2Fuploads%2F2023%2F01%2FBorscht-9.jpg&description=Borscht&is_video=false)\n\n[Rate This](https:\/\/www.skinnytaste.com\/borscht\/#llc_comments)\n\n### Categories:\n- [Dinner Ideas](https:\/\/www.skinnytaste.com\/recipes\/dinner-recipes\/)\n- [Egg Free 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Read my [disclosure policy](https:\/\/www.skinnytaste.com\/legal\/).\n\nEnjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a [nice, green salad](https:\/\/www.skinnytaste.com\/hearts-of-palm-salad-with-avocado\/) on the side.\n\nThis meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this [Red Beet Salad](https:\/\/www.skinnytaste.com\/red-beet-salad\/), [Baby Greens with Goat Cheese,](https:\/\/www.skinnytaste.com\/baby-greens-with-goat-cheese-beets-and\/) and [Spiralized Mediterranean Beet and Feta Skillet Bake](https:\/\/www.skinnytaste.com\/spiralized-mediterranean-beet-and-feta\/).\n\n![Meatless Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-2-550x825.jpg)\n\n## How healthy is borscht?\nThis healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while [beets](https:\/\/www.realsimple.com\/health\/nutrition-diet\/beets-nutrition) are low in calories and high in fiber, vitamins, and minerals, like folate and potassium.\n\n## Borscht Ingredients\n- **Onion:** Dice the onion and sprinkle with **salt** and **pepper**.\n- **Garlic:** Mince three cloves.\n- **Tomato Paste:** You’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later.\n- **Spices:** Smoked paprika and celery seeds\n- **Vegetables:** Peel and cut a pound each of **russet potatoes** and **beets** in bite-sized cubes.\n- **Stock:** Any stock or broth will work.\n- **Vinegar:** Use one tablespoon of red wine vinegar.\n- **Garnish:** Sour cream or plain yogurt and chopped dill and parsley\n## How to Make Borscht\n- **Sauté:** Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute.\n- **Simmer:** Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender.\n- **Season:** Stir in the vinegar and adjust the salt and pepper to taste.\n- **Serve:** Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs.\n## How to Freeze Borscht\nFreeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm.\n\n## Variations\n- **Beef:** If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\n- **Potatoes:** If you don’t have Russet potatoes, Yukon Gold are probably the best alternative.\n- **Stock:** For vegetarian borscht, use vegetable stock.\n- **Vinegar:** Swap red wine vinegar with white wine or apple cider vinegar.\n- **Dairy-Free:** Skip the yogurt\/sour cream at the end.\n\n![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-8-550x825.jpg)![Borscht](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2023\/01\/Borscht-7-550x825.jpg)\n\n## More Vegetarian Soup Recipes You’ll Love:\n- [Slow Cooker Minestrone Soup](https:\/\/www.skinnytaste.com\/crock-pot-minestrone-soup\/)\n- [Creamy Roasted Acorn Squash Soup](https:\/\/www.skinnytaste.com\/roasted-acorn-squash-soup\/)\n- [Chickpea Tomato Soup](https:\/\/www.skinnytaste.com\/chickpea-tomato-soup-with-rosemary\/)\n- [Escarole and Chickpea Soup](https:\/\/www.skinnytaste.com\/escarole-and-chickpea-soup-with-garlic-toast\/)\n- [Green Detox Soup](https:\/\/www.skinnytaste.com\/green-detox-soup\/)\n\nYour comments are helpful! If you’ve tried this healthy **Borscht** recipe or any other on Skinnytaste, don’t forget to **rate the recipe** and **leave me a comment** below. And if you took a photo of it, share it with me on [Instagram](https:\/\/www.instagram.com\/skinnytaste\/?hl=en) so I can reshare it on my Stories\\!\n\n[![Skinnytaste High Protein cookbook protein](https:\/\/www.skinnytaste.com\/wp-content\/uploads\/2025\/10\/SKT-New-High-Protein.gif)](https:\/\/amzn.to\/4kwgPzE)\n\nPrep: 15 minutes\n\nCook: 30 minutes\n\nTotal: 45 minutes\n\nYield: 6 servings\n\nServing Size: 1 1\/3 cups\n\n- ▢\n  2 tablespoons [extra-virgin olive oil](https:\/\/amzn.to\/3EznjOh)\n- ▢\n  1 large onion, diced (about 1 1\/2 cups)\n- ▢\n  2 teaspoons [Kosher salt](https:\/\/www.amazon.com\/Diamond-Crystal-Kosher-Salt-lbs\/dp\/B0011BPMUK?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=8e647c8306aab7adff674158e2a9bc4e&language=en_US&ref_=as_li_ss_tl), plus more to taste\n- ▢\n  [Freshly ground black pepper](https:\/\/www.amazon.com\/McCormick-Black-Peppercorn-Grinder-2-5\/dp\/B01LZKYNIM?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=450ff9c94582ecc79b5fcfd5e2e161ce&language=en_US&ref_=as_li_ss_tl), to taste\n- ▢\n  3 [garlic cloves](https:\/\/www.amazon.com\/PRODUCE-Organic-Garlic-Peeled-Pound\/dp\/B07FZ72YG5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=3cefdba3fb6ae08325ebe6e9fd3d78d9&language=en_US&ref_=as_li_ss_tl), minced\n- ▢\n  3 tablespoons [tomato paste](https:\/\/www.amazon.com\/Amore-Tomato-Paste-Double-Concentrated\/dp\/B0005XN9HI?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=b7f18e9f0a07d500e1b1d04f1374e89e&language=en_US&ref_=as_li_ss_tl)\n- ▢\n  1 teaspoon smoked paprika\n- ▢\n  1\/2 teaspoon celery seeds\n- ▢\n  1 pound Russet or other starchy potatoes, peeled and cut in bite-sized cubes\n- ▢\n  1 pound beets, peeled and cut in bite-sized cubes\n- ▢\n  4 cups chicken, beef or vegetable stock, (1 quart )\n- ▢\n  1 tablespoon [red wine vinegar](https:\/\/www.amazon.com\/Eden-Foods-Selected-Wine-Vinegar\/dp\/B01N3KS4C5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=9b193b85b636cb9665b9235870394328&language=en_US&ref_=as_li_ss_tl)\n- ▢\n  Sour cream or plain yogurt, for topping\n- ▢\n  Chopped dill and\/or parsley, for garnish\n\n- Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat.\n- Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown.\n- Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring.\n- Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender.\n- Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste.\n- To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and\/or parsley.\n\n#### Last Step:\nPlease [leave a rating and comment](https:\/\/www.skinnytaste.com\/borscht\/#llc_comments) letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.\n\nIf you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1\/2 hours, then proceed as directed. You may need to add more broth.\n\nServing: 1 1\/3 cups, Calories: 167 kcal, Carbohydrates: 28 g, Protein: 4\\.5 g, Fat: 5 g, Saturated Fat: 0\\.5 g, Sodium: 599\\.5 mg, Fiber: 4 g, Sugar: 10 g","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. Read my disclosure policy . Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side. This meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this Red Beet Salad , Baby Greens with Goat Cheese, and Spiralized Mediterranean Beet and Feta Skillet Bake . How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while beets are low in calories and high in fiber, vitamins, and minerals, like folate and potassium. Borscht Ingredients Onion: Dice the onion and sprinkle with salt and pepper . Garlic: Mince three cloves. Tomato Paste: You’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later. Spices: Smoked paprika and celery seeds Vegetables: Peel and cut a pound each of russet potatoes and beets in bite-sized cubes. Stock: Any stock or broth will work. Vinegar: Use one tablespoon of red wine vinegar. Garnish: Sour cream or plain yogurt and chopped dill and parsley How to Make Borscht Sauté: Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute. Simmer: Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender. Season: Stir in the vinegar and adjust the salt and pepper to taste. Serve: Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs. How to Freeze Borscht Freeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm. Variations Beef: If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. Potatoes: If you don’t have Russet potatoes, Yukon Gold are probably the best alternative. Stock: For vegetarian borscht, use vegetable stock. Vinegar: Swap red wine vinegar with white wine or apple cider vinegar. Dairy-Free: Skip the yogurt/sour cream at the end. More Vegetarian Soup Recipes You’ll Love: Slow Cooker Minestrone Soup Creamy Roasted Acorn Squash Soup Chickpea Tomato Soup Escarole and Chickpea Soup Green Detox Soup Your comments are helpful! If you’ve tried this healthy Borscht recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories! Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Yield: 6 servings Serving Size: 1 1/3 cups ▢ 2 tablespoons extra-virgin olive oil ▢ 1 large onion , diced (about 1 1/2 cups) ▢ 2 teaspoons Kosher salt , plus more to taste ▢ Freshly ground black pepper , to taste ▢ 3 garlic cloves , minced ▢ 3 tablespoons tomato paste ▢ 1 teaspoon smoked paprika ▢ 1/2 teaspoon celery seeds ▢ 1 pound Russet or other starchy potatoes , peeled and cut in bite-sized cubes ▢ 1 pound beets , peeled and cut in bite-sized cubes ▢ 4 cups chicken, beef or vegetable stock , (1 quart ) ▢ 1 tablespoon red wine vinegar ▢ Sour cream or plain yogurt , for topping ▢ Chopped dill and/or parsley , for garnish Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat. Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring. Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender. Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste. To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley. Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you. If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. Serving: 1 1/3 cups , Calories: 167 kcal , Carbohydrates: 28 g , Protein: 4.5 g , Fat: 5 g , Saturated Fat: 0.5 g , Sodium: 599.5 mg , Fiber: 4 g , Sugar: 10 g
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[Cookbook Index](https://www.skinnytaste.com/cookbook-index/) - [Book Tour](https://www.skinnytaste.com/book-tour/) - [Contact](https://www.skinnytaste.com/contact-me/) [Skinnytaste](https://www.skinnytaste.com/) \> [Recipes](https://www.skinnytaste.com/recipes/) \> [Soup](https://www.skinnytaste.com/recipes/soup/) \> Borscht # Borscht - [GF](https://www.skinnytaste.com/recipes/gluten-free/ "Gluten Free") - [V](https://www.skinnytaste.com/recipes/vegetarian/ "Vegetarian Meals") 2 Cals: 167 Protein: 4.5 Carbs: 28 Fats: 5 Fiber: 4 45 mins [![Gina Homolka](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E)![Gina Homolka](https://www.skinnytaste.com/wp-content/uploads/2025/04/cropped-gina-author-white-60x60.jpg)](https://www.skinnytaste.com/gina-homolka/ "Gina Homolka") [Gina Homolka](https://www.skinnytaste.com/gina-homolka/ "About Gina Homolka") Updated: Jan 24, 2023 [5 from 11 votes](https://www.skinnytaste.com/borscht/#llc_comments) [Jump to Recipe](https://www.skinnytaste.com/borscht/#recipe) [Print Recipe](https://www.skinnytaste.com/wprm_print/borscht) Save to ListSaved to List\! [Save Recipe](https://www.skinnytaste.com/borscht/) [Recipe Saved\!](https://www.skinnytaste.com/borscht/) 993 shares This post may contain affiliate links. Read my [disclosure policy](https://www.skinnytaste.com/legal/). Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a [nice, green salad](https://www.skinnytaste.com/hearts-of-palm-salad-with-avocado/) on the side. ## ![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-9-550x825.jpg) Borscht This meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this [Red Beet Salad](https://www.skinnytaste.com/red-beet-salad/), [Baby Greens with Goat Cheese,](https://www.skinnytaste.com/baby-greens-with-goat-cheese-beets-and/) and [Spiralized Mediterranean Beet and Feta Skillet Bake](https://www.skinnytaste.com/spiralized-mediterranean-beet-and-feta/). ![Meatless Borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20825'%3E%3C/svg%3E)![Meatless Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-2-550x825.jpg) ## How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while [beets](https://www.realsimple.com/health/nutrition-diet/beets-nutrition) are low in calories and high in fiber, vitamins, and minerals, like folate and potassium. ## Borscht Ingredients - Onion: Dice the onion and sprinkle with salt and pepper. - Garlic: Mince three cloves. - Tomato Paste: You’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later. - Spices: Smoked paprika and celery seeds - Vegetables: Peel and cut a pound each of russet potatoes and beets in bite-sized cubes. - Stock: Any stock or broth will work. - Vinegar: Use one tablespoon of red wine vinegar. - Garnish: Sour cream or plain yogurt and chopped dill and parsley ## How to Make Borscht - Sauté: Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute. - Simmer: Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender. - Season: Stir in the vinegar and adjust the salt and pepper to taste. - Serve: Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs. ## How to Freeze Borscht Freeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm. ## Variations - Beef: If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. - Potatoes: If you don’t have Russet potatoes, Yukon Gold are probably the best alternative. - Stock: For vegetarian borscht, use vegetable stock. - Vinegar: Swap red wine vinegar with white wine or apple cider vinegar. - Dairy-Free: Skip the yogurt/sour cream at the end. ![Borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20825'%3E%3C/svg%3E)![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-8-550x825.jpg)![Borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20550%20825'%3E%3C/svg%3E)![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-7-550x825.jpg) ## More Vegetarian Soup Recipes You’ll Love: - [Slow Cooker Minestrone Soup](https://www.skinnytaste.com/crock-pot-minestrone-soup/) - [Creamy Roasted Acorn Squash Soup](https://www.skinnytaste.com/roasted-acorn-squash-soup/) - [Chickpea Tomato Soup](https://www.skinnytaste.com/chickpea-tomato-soup-with-rosemary/) - [Escarole and Chickpea Soup](https://www.skinnytaste.com/escarole-and-chickpea-soup-with-garlic-toast/) - [Green Detox Soup](https://www.skinnytaste.com/green-detox-soup/) Your comments are helpful! If you’ve tried this healthy Borscht recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on [Instagram](https://www.instagram.com/skinnytaste/?hl=en) so I can reshare it on my Stories\! [![Skinnytaste High Protein cookbook protein](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201400%20434'%3E%3C/svg%3E)![Skinnytaste High Protein cookbook protein](https://www.skinnytaste.com/wp-content/uploads/2025/10/SKT-New-High-Protein.gif)](https://amzn.to/4kwgPzE) ## Borscht 5 from 11 votes 2 Cals:167 Protein:4\.5 Carbs:28 Fat:5 Fiber:4 Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a nice, green salad on the side. Course: Dinner, Lunch, Soup Cuisine: Russian, Ukranian ![Borscht](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20260%20260'%3E%3C/svg%3E) ![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-9-260x260.jpg) Prep: 15 minutes mins Cook: 30 minutes mins Total: 45 minutes mins [Print](https://www.skinnytaste.com/wprm_print/borscht) [Rate](https://www.skinnytaste.com/borscht/#llc_comments) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.skinnytaste.com%2Fborscht%2F&media=https%3A%2F%2Fwww.skinnytaste.com%2Fwp-content%2Fuploads%2F2023%2F01%2FBorscht-9.jpg&description=Borscht&is_video=false) [Save](https://www.skinnytaste.com/borscht/) [Saved\!](https://www.skinnytaste.com/borscht/) [WW Points](https://cmx.weightwatchers.com/details/MEMBERRECIPE:638d4f9c674076289e7bd328) Yield: 6 servings Serving Size: 1 1/3 cups 1x 2x 3x Cook Mode ### Ingredients - ▢ 2 tablespoons [extra-virgin olive oil](https://amzn.to/3EznjOh) - ▢ 1 large onion, diced (about 1 1/2 cups) - ▢ 2 teaspoons [Kosher salt](https://www.amazon.com/Diamond-Crystal-Kosher-Salt-lbs/dp/B0011BPMUK?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=8e647c8306aab7adff674158e2a9bc4e&language=en_US&ref_=as_li_ss_tl), plus more to taste - ▢ [Freshly ground black pepper](https://www.amazon.com/McCormick-Black-Peppercorn-Grinder-2-5/dp/B01LZKYNIM?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=450ff9c94582ecc79b5fcfd5e2e161ce&language=en_US&ref_=as_li_ss_tl), to taste - ▢ 3 [garlic cloves](https://www.amazon.com/PRODUCE-Organic-Garlic-Peeled-Pound/dp/B07FZ72YG5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=3cefdba3fb6ae08325ebe6e9fd3d78d9&language=en_US&ref_=as_li_ss_tl), minced - ▢ 3 tablespoons [tomato paste](https://www.amazon.com/Amore-Tomato-Paste-Double-Concentrated/dp/B0005XN9HI?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=b7f18e9f0a07d500e1b1d04f1374e89e&language=en_US&ref_=as_li_ss_tl) - ▢ 1 teaspoon smoked paprika - ▢ 1/2 teaspoon celery seeds - ▢ 1 pound Russet or other starchy potatoes, peeled and cut in bite-sized cubes - ▢ 1 pound beets, peeled and cut in bite-sized cubes - ▢ 4 cups chicken, beef or vegetable stock, (1 quart ) - ▢ 1 tablespoon [red wine vinegar](https://www.amazon.com/Eden-Foods-Selected-Wine-Vinegar/dp/B01N3KS4C5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=9b193b85b636cb9665b9235870394328&language=en_US&ref_=as_li_ss_tl) - ▢ Sour cream or plain yogurt, for topping - ▢ Chopped dill and/or parsley, for garnish ### Instructions - Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat. - Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown. - Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring. - Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender. - Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste. - To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley. #### Last Step: Please [leave a rating and comment](https://www.skinnytaste.com/borscht/#llc_comments) letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you. ### Notes If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. ### Nutrition Serving: 1 1/3 cups, Calories: 167 kcal, Carbohydrates: 28 g, Protein: 4\.5 g, Fat: 5 g, Saturated Fat: 0\.5 g, Sodium: 599\.5 mg, Fiber: 4 g, Sugar: 10 g ### Did You Make This Recipe? Post a pic and mention [@skinnytaste](https://instagram.com/skinnytaste/) or tag [\#skinnytaste](https://www.instagram.com/explore/tags/skinnytaste/)\! 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Readable Markdown	This post may contain affiliate links. Read my [disclosure policy](https://www.skinnytaste.com/legal/). Enjoy a bowl of this vegetarian borscht soup with a big hunk of rye bread and butter or a [nice, green salad](https://www.skinnytaste.com/hearts-of-palm-salad-with-avocado/) on the side. This meatless Borscht soup recipe is loaded with beets and potatoes, cooked in broth (I prefer beef broth but vegetable broth works fine) for a veggie-loaded soup. It’s a gorgeous red color and so delicious. Some versions of traditional borscht have meat, but I didn’t put any in, so it can be made vegetarian, depending on what stock is used. I made this beet soup with beef broth, and it tasted great, but you can also use vegetable stock or broth. If you need some more beet recipes try this [Red Beet Salad](https://www.skinnytaste.com/red-beet-salad/), [Baby Greens with Goat Cheese,](https://www.skinnytaste.com/baby-greens-with-goat-cheese-beets-and/) and [Spiralized Mediterranean Beet and Feta Skillet Bake](https://www.skinnytaste.com/spiralized-mediterranean-beet-and-feta/). ![Meatless Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-2-550x825.jpg) ## How healthy is borscht? This healthy borscht soup is packed with nutrients from the potatoes and beets. Potatoes are a good source of fiber, protein, and vitamin C, while [beets](https://www.realsimple.com/health/nutrition-diet/beets-nutrition) are low in calories and high in fiber, vitamins, and minerals, like folate and potassium. ## Borscht Ingredients - Onion: Dice the onion and sprinkle with salt and pepper. - Garlic: Mince three cloves. - Tomato Paste: You’ll need three tablespoons. You can freeze the leftover paste in an ice cube tray to save for later. - Spices: Smoked paprika and celery seeds - Vegetables: Peel and cut a pound each of russet potatoes and beets in bite-sized cubes. - Stock: Any stock or broth will work. - Vinegar: Use one tablespoon of red wine vinegar. - Garnish: Sour cream or plain yogurt and chopped dill and parsley ## How to Make Borscht - Sauté: Cook the onions, seasoned with salt and pepper, in a large saucepan on medium-high heat for five minutes until soft and slightly brown. Add the garlic, tomato paste, paprika, and celery seeds, and cook for a minute. - Simmer: Add the potatoes, beets, and broth to the pot, boil, and reduce the heat to low to simmer for 20 minutes until the vegetables are tender. - Season: Stir in the vinegar and adjust the salt and pepper to taste. - Serve: Ladle the soup into bowls, dollop with sour cream or yogurt, and garnish with fresh herbs. ## How to Freeze Borscht Freeze leftover borscht soup in freezer-safe containers, leaving a little room at the top for the soup to expand. To thaw, place the container in the refrigerator the day before eating and then microwave until warm. ## Variations - Beef: If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. - Potatoes: If you don’t have Russet potatoes, Yukon Gold are probably the best alternative. - Stock: For vegetarian borscht, use vegetable stock. - Vinegar: Swap red wine vinegar with white wine or apple cider vinegar. - Dairy-Free: Skip the yogurt/sour cream at the end. ![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-8-550x825.jpg)![Borscht](https://www.skinnytaste.com/wp-content/uploads/2023/01/Borscht-7-550x825.jpg) ## More Vegetarian Soup Recipes You’ll Love: - [Slow Cooker Minestrone Soup](https://www.skinnytaste.com/crock-pot-minestrone-soup/) - [Creamy Roasted Acorn Squash Soup](https://www.skinnytaste.com/roasted-acorn-squash-soup/) - [Chickpea Tomato Soup](https://www.skinnytaste.com/chickpea-tomato-soup-with-rosemary/) - [Escarole and Chickpea Soup](https://www.skinnytaste.com/escarole-and-chickpea-soup-with-garlic-toast/) - [Green Detox Soup](https://www.skinnytaste.com/green-detox-soup/) Your comments are helpful! If you’ve tried this healthy Borscht recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on [Instagram](https://www.instagram.com/skinnytaste/?hl=en) so I can reshare it on my Stories\! [![Skinnytaste High Protein cookbook protein](https://www.skinnytaste.com/wp-content/uploads/2025/10/SKT-New-High-Protein.gif)](https://amzn.to/4kwgPzE) Prep: 15 minutes Cook: 30 minutes Total: 45 minutes Yield: 6 servings Serving Size: 1 1/3 cups - ▢ 2 tablespoons [extra-virgin olive oil](https://amzn.to/3EznjOh) - ▢ 1 large onion, diced (about 1 1/2 cups) - ▢ 2 teaspoons [Kosher salt](https://www.amazon.com/Diamond-Crystal-Kosher-Salt-lbs/dp/B0011BPMUK?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=8e647c8306aab7adff674158e2a9bc4e&language=en_US&ref_=as_li_ss_tl), plus more to taste - ▢ [Freshly ground black pepper](https://www.amazon.com/McCormick-Black-Peppercorn-Grinder-2-5/dp/B01LZKYNIM?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=450ff9c94582ecc79b5fcfd5e2e161ce&language=en_US&ref_=as_li_ss_tl), to taste - ▢ 3 [garlic cloves](https://www.amazon.com/PRODUCE-Organic-Garlic-Peeled-Pound/dp/B07FZ72YG5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=3cefdba3fb6ae08325ebe6e9fd3d78d9&language=en_US&ref_=as_li_ss_tl), minced - ▢ 3 tablespoons [tomato paste](https://www.amazon.com/Amore-Tomato-Paste-Double-Concentrated/dp/B0005XN9HI?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=b7f18e9f0a07d500e1b1d04f1374e89e&language=en_US&ref_=as_li_ss_tl) - ▢ 1 teaspoon smoked paprika - ▢ 1/2 teaspoon celery seeds - ▢ 1 pound Russet or other starchy potatoes, peeled and cut in bite-sized cubes - ▢ 1 pound beets, peeled and cut in bite-sized cubes - ▢ 4 cups chicken, beef or vegetable stock, (1 quart ) - ▢ 1 tablespoon [red wine vinegar](https://www.amazon.com/Eden-Foods-Selected-Wine-Vinegar/dp/B01N3KS4C5?&linkCode=ll1&tag=ginsweiwatrec-at-rc-ingli-20&linkId=9b193b85b636cb9665b9235870394328&language=en_US&ref_=as_li_ss_tl) - ▢ Sour cream or plain yogurt, for topping - ▢ Chopped dill and/or parsley, for garnish - Heat a heavy-bottomed 3 quart or larger saucepan or Dutch oven over medium-high, add the olive oil and swirl to coat. - Add the onion, stir to coat, and season with 1 teaspoon salt and a few cracks of pepper. Cook, stirring, for 5 minutes, stirring, until the onion has softened and is just starting to brown. - Add the garlic, tomato paste, paprika, and celery seeds, and cook for 1 minute, stirring. - Add the potatoes, beets, and broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the potatoes and beets are tender. - Stir in the vinegar. Taste the broth and adjust the seasoning if desired with more salt and pepper, to taste. - To serve, ladle into soup bowls, and add a dollop of sour cream or yogurt on top, then garnish with a few pinches of chopped dill and/or parsley. #### Last Step: Please [leave a rating and comment](https://www.skinnytaste.com/borscht/#llc_comments) letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you. If you want to make this with beef, add some cubed chuck beef to the broth before adding the vegetables and let it simmer until soft, at least 1 to 1 1/2 hours, then proceed as directed. You may need to add more broth. Serving: 1 1/3 cups, Calories: 167 kcal, Carbohydrates: 28 g, Protein: 4\.5 g, Fat: 5 g, Saturated Fat: 0\.5 g, Sodium: 599\.5 mg, Fiber: 4 g, Sugar: 10 g
Shard	180 (laksa)
Root Hash	1825457270504265980
Unparsed URL	com,skinnytaste!www,/borscht/ s443