beet cabbage soup

A simple delicious recipe for Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stove top. Warming and nourishing, Borscht is full of flavor and nutrients!

Simple Borscht Recipe 

olive oil

onion,

garlic cloves, rough chopped

celery,

carrots,

red cabbage,

beet stems and greens, chopped (optional or add another cup cabbage)

veggie broth (or chicken stock

tomato paste

celery seed

allspice

salt

pepper

cayenne (more

apple cider vinegar

dill,

Set Instapot to &#8220;saute&#8221; function.

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper.  Give and stir and press &#8220;cancel&#8221; button.

Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally  release for 5 minutes then place kitchen towel over the  pressure release button and turn to manually release. Once the float valve drops, open the lid.

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Stunning recipe &lt;3 My favorite to date! Easy to make, popping with flavor, and the dill really does enhance the flavor!

Thank you for sharing all these wonderful recipes !

Just had this for dinner on a cold autumn evening.  Super easy to make and absolutely delicious!  Subtle flavors. So quick to make!

I Iove the subtle flavor.  I also love that it is vegetarian.  Super good!

Simple . Easy and Delicious! My first Instant Pot venture and it was a success!

Very tasty. My family doesn't love beets, but everyone enjoyed this soup. I mashed the soup with an electric hand blender at the end so that my 2 year-old would eat it too, and it was delicious.

Made it tonight and came out fantastic. The flavor is so good, and the little kick from the cayenne made it so perfect.

Yum! What would you recommend pairing this with? Any salad or main entree recommendations? Thank you!

Excellent but a bit spicy for grandma and the kiddos. Will make again and reduce cayenne to 1/8 teaspoon. So yummy with yogurt topping and dill.

I've wanted to try Broscht all my life., so I selected a very basic, mult-veggie recipe (this one) and it tasted STELLAR. I was surprised it only calls for one beet!!! COVID19 flaring everywhere at the time of this review and I'm looking specifically for fresh, hi-vitamin/mineral-dense foods to keep our immunity strong. You can tell this soup does the trick. Also, we're two seniors, and this makes a TON of soup, so I'll be freezing a portion for later. 
My adjustment is to remove the cayenne, and half the ground pepper...that's just our intolerance for heat. A big tsp of Dijon instead of vinegar, and also 1/2 tsp. of dried dill at the end. We also plopped healthy dollops of sour creme on top, and it was the perfect!

when the world hands you beets; makeTHIS borscht recipe! I've made it 3 times in as many weeks. It always gets RAVES!!

I've never had anything quite like this and I was a little apprehensive at first to try something new... All I can say is delicious! I'm so happy I have this recipe to add to my collection. It's so different from the typical vegetarian Indian and southwestern style dishes I usually make.

Followed the instructions to the tee. Super delicious and light but filling. If you are sensitive to spicy you might want to reduce the cayenne pepper to 1/4 a teaspoon.

As tasty as it looks! Did not expect the humble beet and cabbage to taste so delicate. Colorful and easy to prepare on top of the stove. Subbed grated ginger for the cayenne and left out tomato paste to avoid nightshade. Served with coconut yogurt. Truly scrumptious. Will make again!

I added salt and it was great. I needed more broth because it was so delicious.  So glad it didn't have sugar added.

This soup is so delicious!  I don't know why Borscht isn't more popular here, but man its good, cheap and so good for you!

Amazing and super simple. Made the recipe almost exactly as written but doubled the cayenne. My partner said it was better then his Grandma used to make.

Delicious! I love the spiciness and it was super easy. The only thing I'd change is that I used too much bouillon and so tasted too salty. I used 4 teaspoons to 4 cups of water, should have kept it at about 1.5 teaspoons I think. 

Will make it again and see! Thank you for this nutritious recipe!

I skipped the tomato paste and the apple vinegar. Instead I added about a half cup of dry red wine. It was perfection itself. I also used only an eighth of a teaspoon of cayenne.  It was the right amount.

Just astounding. Was not expecting how absolutely delicious this tastes. I sliced the beets thinly and doubled the cayenne. The fresh dill is a must but the entire dish is incredibly good, amazing blend of flavors, and so easy in the instant pot.

This soup is great and I'll definitely be making it again. I found 1 tsp celery seed a little overpowering for my taste so next time I'll add 1/2 tsp dried dill and 1/4 tsp celery seed instead. To ease the celery seed flavour this time I added a few tablespoons of coconut milk and it was a lovely added touch! 
Thank you Sylvia!

There is a great article in the Washington Post about Borscht’s origin.  Cuisine is Ukraine.  Apple cider vinegar and cayenne do not belong in this dish.  I’ve been making authentic borscht (taught by my immigrated grandparents) for decades.  Suggestion to use plain sour cream rather than Greek yogurt.

Thank goodness for additional spice and variations/fusion of original recipes! 
Thank you. I made it today and it was delicious!

This soup is absolutely delicious! The spices and apple cider vinegar work perfectly. I’ll definitely be making this again...so easy. 
Thanks for another amazing recipe!

Still my go-to borscht recipe year after year.  I add half the salt and then squeeze a half of a fresh lemon after cooking to brighten it up and add freshness.  I'm an omnivore, but I love this healthy, veggie packed comfort food during the winter.  Simple and satisfying.  Highly recommend!

I used this recipe with a little tweeking and love it very much. Bookmarked for next time for sure. Love the addition of  cayenne and apple cider vinegar. I tweeked by adding cubed potatoes and using mushroom bouillon cubes instead of vegetable( basically because I ran out of vegetable), but will keep using the mushroom in future. I doubled the recipe and added an extra large beet- I love beets. Otherwise kept to your recipe and loved it. Thank you.

The soup came out amazing in my instapot! My husband  went to Poland and it tasted like he was there!!

I love this recipe! Easy and so delicious!
I never have celery seed or allspice in the house, so I substituted in caraway seeds and thyme and it came out great. 
Thanks for another great recipe!

This recipe is gold! Absolutely delicious... savoring every bite good. Definitely add the greek yogurt at the end with chopped fresh dill. MMmmm

Insanely delicious, and now my go to borscht recipe!! The only thing I changed was by adding one peeled, chopped potato to the soup. This is a glorious, rich and hearty bowl of borscht. Both my husband and I couldn't stop going back for more.

One beet?!! You clearly are not Ukrainian. A good Ukrainian borscht recipe calls for enough shredded beets so that the spoon practically stands up before it’s cooked.

This recipe is just DELICIOUS! I've never made or even tasted borcht so I have nothing to compare it with. I had to use what I had on hand so my beets were striped, my cabbage was green and my dill was dried. But boy oh boy did it turn out good! I'm looking forward to trying the recipe as written soon. : )
I'm so glad I tried your recipe!

I like what Allspice does for this soup. It brings out the flavors of the fall and makes a perfect meal for early September. I’m from Odessa, Ukraine and thought this recipe was excellent. I will make this again and again.

Instant Pot Borscht is my Ukrainian grandma's borscht recipe adapted to pressure cooker. Serve this hearty cabbage and beet soup with lots of dill, garlic and sour cream. So good!

Instant Pot Borscht {Authentic}

lbs cabbage (coarsely shredded)

potatoes,

beets,

carrots (sliced)

onion

white, pinto or lima beans, dried (*)

lb any chicken, beef

water

tomato sauce (low sodium)

tomato paste (low sodium)

tbsp any sweetener

bay leaves

tsp salt

black pepper (to taste)

tbsp vinegar or lemon juice

garlic

dill

cabbage (coarsely shredded)

lb 3 large potatoes, cubed

beets

carrot (sliced)

white, pinto or lima beans (dried*)

In Instant Pot, add ingredients in the following order: cabbage, beans (if using), potatoes, beets, carrots, onion and chicken or bones (if using). Do not stir.

Pour water and then add on top tomato sauce and paste, sweetener, bay leaves, salt and pepper. Do not stir.

Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for: vegetarian and/or with canned beans - 15 minutes, with chicken - 20 minutes, with dried beans - 35 minutes.

After Instant Pot has finished cooking, let Instant Pot borscht stand for 15 minutes or longer. And then release pressure using Quick Release method by turning valve to Venting and open the lid.

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Simple Borscht Recipe

Instant Pot Borscht {Authentic}

Top 2 beet cabbage soup recipes from across the web

The most viewed beet cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Borscht Recipe

Instant Pot Borscht {Authentic}

The most viewed beet cabbage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine