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Olivia

Russian Red Soup Borscht

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Traditional red borscht soup made with beets, cabbage, and vegetables simmered in a simple vegetarian broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: Russian
Calories: 192
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots grated
  • 2 beets peeled and grated
  • 2 cloves garlic minced
  • 1 potato diced
  • 2 cups cabbage shredded
  • 1 can 15 oz diced tomatoes
  • 5 cups vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh dill chopped

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $29.49
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03/04/2026 09:02 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until softened.
  3. Stir in carrots and beets and cook for 5 minutes.
  4. Add garlic, potato, cabbage, diced tomatoes, and vegetable broth.
  5. Bring to a boil, then reduce heat and simmer for 30 minutes.
  6. Stir in lemon juice, salt, and black pepper.
  7. Remove from heat and sprinkle with fresh dill before serving.

Nutrition

Calories: 192kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1336mgPotassium: 781mgFiber: 6gSugar: 12gVitamin A: 5910IUVitamin C: 41mgCalcium: 82mgIron: 2mg

Notes

Flavor deepens after resting for a few minutes.
Add sour cream when serving if desired.
Store refrigerated for up to 3 days.

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