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Borscht (Beet Soup)

Borscht (Beet Soup)


  • 2 cups peeled beets (boil enough to loosen skins)
  • 1 ½ cups other roots, such as radishes, turnips, or carrots
  • 1 cup onion or scallions
  • 2 cups vegetable or meat stock
  • 2 tomatoes, diced (optional)
  • 1 cup shredded cabbage (red or green), or other greens
  • 1 tablespoon vinegar
  • Salt and pepper


Cube or chop beets, other roots, and onions, and simmer for 20 minutes in stock. Add rest of ingredients and simmer another 20 minutes. Serve with a dollop of sour cream, cottage cheese, or yogurt.

Tested and Approved by Boston Organics (Chris McIntosh)