Eastern European Beet Borscht with Cabbage and Beans

Name: Eastern European Beet Borscht with Cabbage and Beans
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 tbsp sunflower or neutral oil; 1 whole medium onion, diced; 2 whole medium carrots, grated; 2 whole medium beetroot, peeled and grated; 2 tbsp tomato paste; 1 tbsp apple cider vinegar; 1.5 l vegetable stock or water; 300 g potatoes, diced; 300 g white cabbage, thinly sliced; 1 can red or white beans, 400 g, drained and rinsed; 2 cloves garlic, minced; 1 tsp fine salt, plus more to taste; 1/2 tsp black pepper; 2 tbsp chopped dill; to serve sour cream, optional

A warming beet soup with cabbage, potatoes, beans and a tangy tomato broth.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 15 minMakes 6 servings

Jump to Recipe

This beet borscht is a hearty vegetable soup with cabbage, potatoes, carrots and beans in a lightly tangy tomato broth. The source calls it Russian borscht while also labelling it a traditional Ukrainian dish, so this version uses a neutral Eastern European description and makes no exclusive origin claim. Cook the beet separately with tomato and a little vinegar to help preserve its colour, then add it to the broth with the other vegetables. Simmer until tender and finish with garlic, herbs and sour cream if desired. Heat oil in a large pot over medium heat. Cook onion and carrot 6 minutes until softened. Add grated beet, tomato paste and vinegar. Cook, stirring, 8 minutes until beet softens slightly and is coated.

Eastern European Beet Borscht with Cabbage and Beans

How to tell when it is ready

Beet, potato and cabbage are tender but hold their shape; broth is vivid and pleasantly tangy.

Tips

Grate beet evenly.
Cook it with a little acid before adding broth.
Add garlic near the end.
Rest briefly before serving.

Troubleshooting

If colour dulls, add a little vinegar or lemon juice.
If soup is too thick, add hot stock or water.

Substitutions

Use white beans or chickpeas.
Use vegetable stock to keep it vegetarian.

Variations

Add celery root with the potatoes.
Use cooked beef stock and meat for a non-vegetarian variation.

Serving suggestions

Serve with rye bread.
Add sour cream.
Offer chopped dill.
Pair with boiled potatoes or dumplings.

Make ahead

Prepare suitable components ahead and store them safely. Cool in shallow containers and refrigerate within 2 hours up to 4 days. Reheat until steaming. Freeze without sour cream up to 2 months.

Storage

Cool in shallow containers and refrigerate within 2 hours up to 4 days. Reheat until steaming. Freeze without sour cream up to 2 months.

Food safety

Cool soup promptly, refrigerate within 2 hours and reheat leftovers until steaming throughout.

Frequently asked questions

Can I make borscht ahead?

Yes. It often tastes fuller the next day. Chill promptly and reheat only the amount you plan to serve.

How should I store eastern european beet borscht with cabbage and beans?

Cool in shallow containers and refrigerate within 2 hours up to 4 days. Reheat until steaming. Freeze without sour cream up to 2 months.

Serve with rye bread. Cool in shallow containers and refrigerate within 2 hours up to 4 days. Reheat until steaming. Freeze without sour cream up to 2 months.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Eastern European Beet Borscht with Cabbage and Beans