Borscht – The Classic Savory Russian Soup


Prep time: 00:15

Yield: 8

This classic Russian borscht is packed with vitamins, low-calorie, and low-cost. And, it just looks beautiful on the table.

It was a staple when I was in college. I loved it because it was cheap, fast and most of all tasty! Every time I run into one of my old college roommates, he reminds me of my borscht! Apparently, it made an impression. Or, maybe it was the irony of an Irish girl making Russian soup.

The authentic version is made with chicken or beef-based broth. I’m happy with organic vegetable-based broth or chicken. For vegan borscht, just skip the sour cream or use a creamy vegan alternative.


1 cup beets, chopped

1 cup cabbage, chopped

1 cup carrots, sliced

1 cup onions, diced

1 tomato, diced (about 1 cup)

4 cups vegetable broth

1/2 teaspoon sea salt

1/4 teaspoon pepper

1 tablespoon fresh dill, diced

2 tablespoons sour cream


  1. Combine all ingredients in a stockpot. Cover and simmer on low heat for 20 minutes or until beats and cabbage are tender.
  2. Serve hot. Garnish with a dollop of sour cream.