RED BORSCH (BEETS AND CABBAGE SOUP)

Red borsch, a vibrant and nutrient-packed beet soup, is a staple in Eastern European cuisine. Known for its deep ruby color and rich, earthy flavor, this dish is not only delicious but also incredibly healthy. Made with beets, cabbage, and other wholesome ingredients, red borsch is packed with vitamins, minerals, and antioxidants that support overall well-being.

Beets are the star ingredient of red borsch, providing a powerful dose of antioxidants, particularly betalains. These compounds help fight oxidative stress, reduce inflammation, and may even support liver detoxification.

Beets contain nitrates, which can help improve blood circulation, lower blood pressure, and enhance cardiovascular health. The addition of cabbage, another heart-friendly vegetable, boosts the fiber content.

Both beets and cabbage are high in fiber, which promotes healthy digestion and supports gut bacteria. Fiber helps regulate bowel movements, supports a healthy gut microbiome, and can aid in weight management.

If you’re following a whole-foods, nutrient-conscious eating plan, this soup is a great way to get essential vitamins.

You can adjust the amount of beets to make it taste sweeter (more beets = sweeter) or lemon juice to make it more sour tasting (more lemon juice = sour).

My family enjoys it hot, topped with a spoonful of sour cream or a splash of buttermilk, along with freshly grated garlic. The leftovers are even better—the vegetables mingle overnight, deepening the flavors and making the soup truly shine!

And the best news is all the ingredients are widely available in any local supermarket.

Slow cooking beef bone broth releases calcium, collagen, gelatin, and amino acids such as glycine, glutamine, and proline that promote joint healing and gut health.

Cabbage is an excellent source of vitamin K, vitamin C, and B6 and also a very good source of manganese, potassium, vitamin B1, folate, and copper. Including beets in your meal will provide a good amount of folate and manganese. Tomato paste provides vitamin A, vitamin C, niacin, potassium, and iron. Heat processing tomatoes increases their antioxidant properties and enhances nutritional value by increasing the lycopene content. Lemon juice balances loss of vitamin C due to cooking and enhances sour flavor.

Bon appétit! Your spoon is waiting!

Prep Time15

Cook Time30

Resting time30

Total Time1 15

Course: Soup

Keyword: beets and cabbage soup, borsch, cabbage soup, red borsch

Servings: servings

Calories: 163kcal

Equipment

1 Vegetable grater 4-sided grater or KitchenAid attachement grater

Ingredients

2 lbs beef the broth will be more flavorful if you use bone-in meat
16 cups water
4 potatoes peeled, diced
1 TSP ghee
1 onion peeled, diced
1 red bell pepper seeds removed, diced
2 carrots peeled and shredded
2 beets peeled and shredded
2 TBS tomato paste
½ to 1 cabbage sliced
salt to taste
pepper to taste
1 bay leaf
4 garlic cloves minced
⅓ cup parsley chopped
⅓ cup dill chopped
2 scallions chopped

US Customary - Metric

Instructions

Gather all the ingredients.
Add the meat to the pot, cover with water, and bring to a boil. Keep an eye on the broth and skim off any foam before it reaches a boil. Then reduce the heat to low and simmer until the meat is tender (cooking time will vary depending on the type of meat used). Once fully cooked, carefully remove the meat from the broth.
Peel and dice potatoes. Add them to a boiling broth and cook until soft, about 10-12 min.
While the potatoes are cooking, heat the pan on medium heat and add ghee. When ghee melted, add diced onion and sauté until translucent and starting to golden.
Add diced red bell pepper to a pan and fry for 3-4 minutes, stirring frequently to prevent burning.
Add shredded carrots and beets to the pan, fry for 5 min, stirring midway.
Add tomato paste and 1-2 ladles of beef broth to the pot, stirring well. Sauté for approximately 5 minutes.
Remove the meat from the bone and cut it into cubes. Return it to the soup broth.
Add sautéed vegetables, cabbage, bay leaf, and minced garlic to the broth. Season with salt and pepper.
Garnish with chopped parsley, dill, and scallions.
Let it simmer for another 7-10 minutes. Then, remove from heat, cover with a lid, and let it rest for about 30 minutes to allow the flavors to meld.
You can eat borsch right after cooking, but it's usually even more flavorful the next day.
Add a tablespoon of sour cream and fresh herbs or grated garlic to your bowl. If you prefer a tangier taste, add a wedge of lemon.

Video

Nutrition