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borscht // www.heynutritionlady.com


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


  • 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


  • Peel and dice the beets and carrots.
  • 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.
  • Add the carrots and sauté for about 10 minutes, until the carrots have softened.
  • Stir in the beets, cabbage, and another teaspoon of salt.
  • Add the vegetable broth and bring the soup to a simmer. Cover, and cook until the vegetables are tender, about 20 minutes.
  • Add the tomatoes, balsamic vinegar, 1 Tbsp fresh dill, and 1 Tbsp fresh parsley. Simmer for another 20 minutes.
  • Add the lemon juice, peas, and pea brine.
  • Season with the remaining herbs, freshly cracked black pepper, and more salt if needed.
  • Serve with a dollop of yoghurt if you wish.


-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.