Red Cabbage and Beet Borscht


A bowl of this jewel-toned soup packs in five different vegetables for an ultra-healthy meal.

Red Cabbage and Beet Borscht Recipe
Photo: Caitlin Bensel
Hands On Time:
20 mins
Total Time:
40 mins
6 serves

The beets, cabbage, and carrots add bright flavor, substantive body, and best of all, tons of plant fiber to keep you full. Toasted caraway infuses the broth with a nuttiness that is matched by the earthy root vegetables. Beef broth is traditional in borscht (it adds richness), but you can swap it for vegetable stock if you want a vegetarian version. And, while many soups strain to reach dinner-worthy heartiness, this recipe is up to the task. Serve with a spicy red wine and don't be shy about slathering the butter on the rye bread.


  • ¼ cup olive oil

  • ½ teaspoon caraway seeds

  • 1 large yellow onion, chopped

  • 4 medium beets, peeled and diced

  • 1 small head red cabbage, cut into ½-inch pieces

  • 2 carrots, finely chopped

  • 2 parsnips, finely chopped

  • 2 tablespoons apple cider vinegar, divided

  • 6 cups low-sodium beef broth

  • 1 ½ teaspoons kosher salt

  • ¼ teaspoon freshly ground black pepper

  • Sour cream and fresh dill, for serving

  • Buttered rye bread, for serving


  1. Heat oil in a large pot or Dutch oven over medium-high. Add caraway seeds and cook, stirring often, until they sizzle and pop, about 1 minute. Add onion; cook, stirring occasionally, until soft and golden, 5 to 7 minutes. Add beets, cabbage, carrots, parsnips, and 1 tablespoon vinegar. Cook, stirring occasionally, until vegetables begin to soften, about 12 minutes.

  2. Add broth, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until beets are tender, about 20 minutes. Stir in remaining 1 tablespoon vinegar. Top each serving with a dollop of sour cream and dill. Serve with buttered rye bread.

Chef's Notes

No need to pick up your knife to make a dill garnish—just tear a few fronds by hand.

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