borscht //


Chunky beet and cabbage borscht with lots of dill and green peas. The perfect winter time soup.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 -8
Author Katie Trant


  • 10 cups vegetable broth
  • 4 medium beets
  • 2 large carrots
  • 2 Tbsp olive oil
  • 1 large onion diced
  • 2 tsp salt
  • 2 bay leaves
  • 2 cups shredded red cabbage
  • 4 medium tomatoes diced
  • 3 Tbsp balsamic vinegar
  • juice of 1 lemon
  • 2 Tbsp chopped fresh dill
  • 2 Tbsp chopped parsley
  • 1 400 g can green peas including brine


  1. Peel and dice the beets and carrots.
  2. Set a large soup pot over medium heat. Add the olive oil, onion, 1 tsp salt, and bay leaves. Sauté until the onion is translucent.
  3. Add the carrots and sauté for about 10 minutes, until the carrots have softened.
  4. Stir in the beets, cabbage, and another teaspoon of salt.
  5. Add the vegetable broth and bring the soup to a simmer. Cover, and cook until the vegetables are tender, about 20 minutes.
  6. Add the tomatoes, balsamic vinegar, 1 Tbsp fresh dill, and 1 Tbsp fresh parsley. Simmer for another 20 minutes.
  7. Add the lemon juice, peas, and pea brine.
  8. Season with the remaining herbs, freshly cracked black pepper, and more salt if needed.
  9. Serve with a dollop of yoghurt if you wish.

Recipe Notes

-This soup is even more flavourful the next day, so you can make it in advance and reheat when you're ready to serve.
-Freeze leftover borscht in individual servings for quick and easy weeknight meals.
-Adapted from ReBar.