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Borscht Soup

40 min

Soup

One-bowl / one-pot

Freezer-friendly
We've taken inspiration from Borscht, sometimes also called borsch, borsht, or bortsch. It's a traditional beetroot soup originating from Ukraine and enjoyed in several countries in East Europe and Northern Asia. Traditionally, potatoes, meat, and/or beans are added to the soup, but we've made our own twist by adding apple and celery instead.

Servings

Total

40 min

Prep

15 min

Cook

25 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

  • ½
    apple
  • 3
    medium raw beets, peeled
  • 1
    medium onion
  • 1
    carrot
  • 1
    red bell pepper
  • 1
    celery rib (optional)
  • 1 cup (70 g)
    shredded red cabbage
  • 1 Tbsp (15 mL)
    vegetable oil
  • 3
    garlic cloves, minced
  • 4 cups (960 mL)
    vegetable stock†
  • 3 Tbsp (3 g)
    fresh dill†
  • 2 Tbsp (33 g)
    tomato paste
  • 2
    bay leaves
  • 1 Tbsp (15 mL)
    pickle juice (optional)
  • 2 tsp (4 g)
    ground coriander
  • 1 pinch
    salt, to taste
  • 1 pinch
    ground black pepper, to taste

Optional garnish

  • fresh dill
  • vegan sour cream

Directions

  1. Shred the apple and all the veggies using the shredding disk of a food processor, or using a box grater.
  2. Add the oil to a large pot on medium-high heat. When hot, add the garlic and all the shredded vegetables. Cook until soft, about 5 minutes.
  3. Add all the remaining ingredients. Stir and cook, partially covered, at a simmer until the beets are soft, about 15 - 20 minutes.
  4. Remove the bay leaves.
  5. Serve and top with desired garnishes. Enjoy!

Notes

  • †Can substitute every 4 cups of vegetable stock with 2 vegetable bouillon cubes plus 4 cups (1 L) water.
  • †Can substitute 1 Tbsp of dried dill for every 3 Tbsp of fresh dill.

Storage

  • Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 1 month.
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Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Discussion & Rating

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Dominika - Sept. 13, 2024, 11:34 a.m.

Delicious recipe! Thank you!
Just a fun fact, from my Ukrainian husband - the version of borscht that he grew up eating was actually vegan, quite similar to this recipe (meat wasn’t easily available) :) Vegan borscht (different from the Ukrainian one) is also commonly eaten in Poland at Christmas Eve!

PUL small logo PUL Team - Sept. 14, 2024, 4:34 a.m.

Thank you for sharing that fun fact, Dominika! It's amazing how food traditions evolve across cultures. We're so glad you enjoyed the recipe, and it's great to hear how similar it is to the one your husband grew up with 🫶

Reply
Rút - March 25, 2024, 2:39 p.m.

Do you need double shred the red cabbage? It says to “shred the apple and all the veggies”. Listed below are all the veggies, which include (already) shredded red cabbage. Does it need to be super fine, shredding twice?

PUL small logo PUL Team - March 28, 2024, 5:34 a.m.

Hey Rút, no need to double shred the cabbage. If you've got a head of cabbage, simply shred that until you've got about a cups worth of shredded cabbage 😊

Rút - March 28, 2024, 10:31 p.m.

Great will try that, thanks.

Reply
Sara - March 17, 2024, 2:50 a.m.

Super tasty! Beetroot soup has always been my dad’s favourite meal, so there is some nostalgia having this. I was missing some of the ingredients, but even with a little improvisation it still turned out really nice. Keen to try it out again with all the proper ingredients!

PUL small logo PUL Team - March 18, 2024, 11:59 p.m.

How wonderful to hear, Sara! Love to hear when recipes connect with us in a personal way. Happy cooking 🫶

Reply
Elyse - Jan. 13, 2024, 2:13 a.m.

Truly amazing! I love borscht and have been in the hunt for a good vegan version. I had a Ukrainian roommate when I was in semester abroad and the flavor of this borscht reminds me a lot of his. Similar to Sanger’s comment below, I added a tad more tomato paste and since I had kidney beans on hand (and the color matched!) I added them in for protein. Thanks, Sadia, and PUL! This is a very necessary January immunity boost :)

PUL small logo PUL Team - Jan. 13, 2024, 7:38 a.m.

Thanks a bunch for taking the time to share your connection to the recipe, Elyse! We're so happy that the Borscht Soup was enjoyed 🤗

Reply
LW - July 6, 2023, 9:40 p.m.

Absolutely favorite dish!

Reply
Viktoria - June 27, 2023, 9:06 a.m.

Hi Sadia! I am from Ukraine, and want to thank you for sharing your version of our traditional dish. I love borshch very much and really enjoyed your recipe. It’s so delicious, full of different tastes and textures. True Ukrainian Borshch! 😎🤘🏻

PUL small logo PUL Team - June 27, 2023, 9:20 p.m.

Awe we're so happy to hear, Viktoria! Sending an abundance of love your way 🤗

Reply
Sanger - June 13, 2023, 9:27 p.m.

I’m a fan of Borscht soup and wanted to try to make it myself. This is now hands down one of my favorite soups to make thanks to this recipe. The taste is next level… I kept going back for more. Does it take a while to grate everything, yep… but it’s worth it. I added more tomato paste than suggested and also added the white beans for some extra protein.

PUL small logo PUL Team - June 14, 2023, 1:53 a.m.

Awe such a big compliment, Sanger, thank you! Thank you 🤗

Reply
Julia - May 11, 2023, 8:40 a.m.

A delicious version of a borsch. Thank you for the nice recipe 😋

Reply
Jessica - Feb. 11, 2023, 6:53 p.m.

Hey Sadia! Thank you for that recipe! Watching your video reminded me of my home. My parents moved from Ukraine to Germany and we often ate Borsch. After I moved to study, I did not eat this soup for years! Your video was an inspiration for me to try it my one way. :)

PUL small logo PUL Team - Feb. 12, 2023, 12:09 a.m.

It means so much, Jessica, thank you for taking the time to share! Food can be such a beautiful connection to home and those we love 💛

Jessica - Feb. 13, 2023, 12:12 p.m.

💙

Reply
Anna Dolgos - Feb. 10, 2023, 11:07 a.m.

The perfect vegan alternative to the original. As my grandmother was Russian, I grew up eating this soup all the time. It was great to find a vegan version of it so that I could make it for myself now. Tasted amazing, was simple to follow and everybody loved it in my family!

PUL small logo PUL Team - Feb. 10, 2023, 9:29 p.m.

Awe love the personal connect to it! So thrilled to hear, Anna :D

Reply
Sonia - Feb. 9, 2023, 11:06 p.m.

I can feel this soup healing me from the inside out. It is so delicious and I love the texture of it too!

Reply
Lydia - April 16, 2022, 6:16 p.m.

Thanks for posting this recipe! If I wanted to add potatoes, would I shred them and add them in when you add in all remaining ingredients? Or with the carrots and celery?

PUL small logo PUL Team - April 16, 2022, 8:25 p.m.

Hey Lydia, you can shred or slice the potatoes and add them with the carrots and celery. We hope you enjoy the soup!

Reply
DEBORAH - March 30, 2022, 1:27 a.m.

This borscht soup was absolutely delish!!! Thanks for the recipe. We are going to have this often!

PUL small logo PUL Team - March 30, 2022, 3:57 a.m.

We're so happy it's being enjoyed, Deborah!

Reply
Tamar - Feb. 27, 2022, 12:32 p.m.

This soup is delicious. What are some ways I could add more plant based protein to it?

PUL small logo PUL Team - Feb. 28, 2022, 7:27 p.m.

Hey Tamar, so glad it's being enjoyed! Some ideas are topping it with plant-based Greek yogurt, adding beans, lentils or spinach to the soup, or serving it with some whole grain bread 😃

Reply
Heather - Jan. 15, 2022, 8:24 p.m.

Loved this recipe! Thank you for making this! I blended it with my immersion blender and added a bunch of fresh cilantro. Still is a crunchy soup and delicious. Love your site and you tube channel. I watch it a lot and have made a lot of your recipes. Haven’t had a bad one yet!!

PUL small logo PUL Team - Jan. 15, 2022, 8:37 p.m.

Mmm sounds delicious, Heather, and it means so much that the PUL content is being enjoyed!

Reply
Tomoko - Jan. 8, 2022, 8:08 p.m.

This is another great recipe and I have been repeating it!! Thank you for sharing such a great one.

PUL small logo PUL Team - Jan. 10, 2022, 2:03 a.m.

Woop woop! So glad to hear, Tomoko 😊

Reply
Patricia - Dec. 31, 2021, 2:13 a.m.

Loved it!
Another great recipe 💕

Reply
Cecile - Oct. 5, 2021, 6:05 p.m.

I made this last night to take to work today and it is amazing! I've been feeling a little under the weather and this was the perfect pick-me-up. I was a bit curious about what it would taste like but I was pleasantly surprised. Warm, savory yet sweet, and DELICIOUS.

PUL small logo PUL Team - Oct. 6, 2021, 3:39 a.m.

Aw we're so happy to hear, Cecile, and we hope you're feeling better as well☺️

Reply
Jennifer - Sept. 29, 2021, 3:03 a.m.

Wish the beets were measurable. Such variety in sizes….

PUL small logo PUL Team - Sept. 29, 2021, 7:14 p.m.

Hey Jennifer, thanks so much for the feedback! We've just added the descriptor "medium" so hopefully that helps a bit. Our beets were medium-sized, but if they're a bit smaller or bigger that'd be fine as well. Luckily as a soup, it's quite forgiving. I hope you enjoy the recipe! 😊

Jennifer - Sept. 30, 2021, 3:50 p.m.

I did! And I shared some with my Eastern European friend and she gave a 👍🏼! Wanted to make sure I was learning an authentic style flavour.

Reply
Mark - Sept. 24, 2021, 11:36 p.m.

Absolutely the best borscht I have ever had!

Reply
Andreea - July 24, 2021, 10:36 p.m.

This soup is one of my staples now, very tasty and pure goodness. I usually freeze some too.

Reply
Emily - July 22, 2021, 8:07 p.m.

This soup is so amazing. Its bright and beautiful- both in flavor an color. Such a wonderful recipe that I have made a few times now.

Reply
Steph - July 10, 2021, 9:09 p.m.

Although I’m not familiar with traditional borscht, I really love this soup! The dill and sweet earthy flavors of the beets are lovely. It is well complemented by a dollop of yogurt.

PUL small logo PUL Team - July 16, 2021, 4:02 a.m.

Thank you for sharing, Steph, so happy you enjoyed this soup 😍

Reply
Valentyna - April 25, 2021, 11:26 a.m.

If you don’t mind I would share with you that even if the recipe is used in post Soviet Union countries, the Borscht is actually a national Ukrainian food and it has been used in Ukraine for centuries. ;)

PUL small logo PUL Team - April 26, 2021, 6:20 a.m.

Thank you for sharing, Valentyna - it's such a delicious dish 🤗

Valentyna - Dec. 11, 2022, 12:18 a.m.

Thank you! 💙💛

Reply
Hazel - March 24, 2021, 8:27 p.m.

Since I'm not strictly vegan/vegetarian, do you think I could sub beef stock in for the veggie, or do you think that would mess with the flavor interplay?

Kiki - March 28, 2021, 4:09 a.m.

I've made borscht before and honestly, I find that a bone broth or meat-based stock tastes just as good if not better. In many traditional recipes, borscht includes beef. So I say why not! 🤷🏽‍♀️

Reply