Rating: 4 stars
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Credit: Caitlin Bensel

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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