Borscht - Ukranian Beet Soup

This soup, is hearty, delicious, and beautiful, besides being easy to make and very nutritious.

Course Soup
Cuisine European
Keyword beets, cabbage, fall desserts, root vegetables, root veggies
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 139 kcal
Author Colleen


  • 2 tbsp olive oil
  • 1 onion large, diced
  • 2 garlic cloves minced
  • 6 cups vegetable stock
  • 1 lb beets peeled & shredded
  • 2 cups cabbage shredded
  • 3 carrots peeled & shredded
  • 2 potatoes peeled & diced
  • 3 tbsp dill fresh, chopped
  • 1 lemon juice of
  • salt & pepper to taste
  • sour cream or greek yogurt optional


  1. Heat oil in a large pot over medium heat

  2. Add onions and garlic, cooking until onions are softened and translucent, about 5 minutes

  3. Add vegetable stock, and bring to a boil

  4. Add beets, cabbage, and carrots

  5. Bring back to a boil, then reduce heat to a simmer.

  6. Cover and allow to simmer 15 minutes, or until all veggies are tender.

  7. Add potatoes, cover, and simmer a further 15 minutes, or until potatoes are tender

  8. Remove soup from heat and stir in lemon juice, dill, and season to taste with salt & pepper.

  9. Serve with sour cream or Greek yogurt for garnish, along with more fresh dill

Recipe Notes

A food processor makes short work of this soup, reducing the chopping, & long cooking time of beets. If you don't have one, chop your veggies as small as possible.

The calorie value for this recipe is calculated without the addition of sour cream or yogurt. Typically, a tablespoon or sour cream or yogurt would be added to each serving.

Nutrition Facts
Borscht - Ukranian Beet Soup
Amount Per Serving (1 g)
Calories 139 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 123mg5%
Potassium 698mg20%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 7g8%
Protein 7g14%
Vitamin A 3869IU77%
Vitamin C 25mg30%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.