Tested till perfect Beet Borscht
Beet Borscht
Photography by Jeff Coulson/TC Media

Beet Borscht

Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe4 out of 5 based on 72 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 1 hour 15 minutes
  • Portion size 10 to 12


  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, diced
  • 3 3cloves garlic, minced
  • 1/2 tsp 1/2tspcaraway seeds
  • 1-1/2 lb 1-1/2lbbeetbeets, peeled and diced
  • 5 cups 5cupsdiced green cabbage
  • 2 2small white potatoes, (about 10 oz/280 g), cubed
  • 2 2ribs celery, diced
  • 1 1carrotcarrots, diced
  • 2 2bay leafbay leaves
  • 1-3/4 tsp 1-3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 can (5-1/2 oz/156 mL) 1 can (5-1/2 oz/156 mL)tomato paste
  • 1 tbsp 1tbsppacked brown sugar
  • 10 cups 10cupswater
  • 3 tbsp 3tbspvinegar
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In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, about 4 minutes.

Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper; cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.

Stir in tomato paste and brown sugar; cook, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

Nutritional Information Per each of 12 servings: about

cal 85 pro 2g total fat 3g sat. fat 0
carb 15g dietary fibre 3g sugar 7g chol 0mg
sodium 398mg potassium 425mg

% RDI:

calcium 3 iron 8 vit A 14 vit C 23
folate 20
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