Beetroot and Cabbage Soup

    1 hour 20 min

    A delicious vegetarian soup, made by simmering together beetroots, cabbage, mushrooms, carrots, celery, potatoes and kidney beans. Serve with a dollop of soured cream.

    30 people made this

    Serves: 8 

    • 1 litre water
    • 2 beetroots, trimmed and washed
    • 675g tomatoes, chopped
    • 115g tomato puree
    • 30g butter
    • 2 red onions, chopped
    • 140g chopped mushrooms
    • 2 carrots, chopped
    • 2 sticks celery, chopped
    • 4 tablespoons chopped fresh dill, divided
    • 1 cube vegetable stock
    • 2 large white potatoes, cubed
    • 1 (410g) tin kidney beans
    • 1.5 litres water
    • 1/2 head green cabbage, chopped
    • 1 lemon, juiced
    • salt and pepper to taste
    • 250ml soured cream, for topping

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place the beetroots into a large pot and cover with 1 litre of water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until tender, 20 to 40 minutes. Meanwhile, place the tomatoes and tomato puree in a liquidiser and blend until smooth. Set aside.
    2. Meanwhile, heat the butter in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms and cook until tender, about 10 minutes. Stir in the carrots, celery, tomato mixture, half of the dill and the vegetable stock. Continue cooking and stirring until the carrots are tender, about 10 minutes.
    3. Remove the beetroots from the cooking liquid and place them in the freezer in a bowl. Stir the mushroom mixture, potatoes, kidney beans, including the liquid and 1.5 litres water into the beetroot water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until the potatoes are tender, about 20 minutes.
    4. Peel, then grate the chilled beetroots. Stir the beetroots, cabbage and remaining dill into the soup. Cover and simmer until the cabbage is tender, about 5 minutes. Stir in lemon juice and season with salt and pepper. Remove from heat and allow soup to rest for at least 2 hours. Bring soup to a boil and serve hot with a dollop of soured cream.

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    Reviews in English (7)


    I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very hearty and a great way to use up the veggies coming out of the garden right now. I didn't have cabbage, so I substituted kale. This recipe could easily be made vegan by using vegetable oil instead of butter and using a vegan sour cream substitute. UPDATE 14.7.2012 - my beet greens were still nice, so I threw those in too at the end with the kale. Everything was fresh from the garden except the mushrooms and beans, so no bouillion cube needed  -  26 Sep 2010  (Review from Allrecipes US | Canada)


    If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Boulioun It is not needed. I also skipped the kidney beans as I found that odd. I also used 4 cups of water instead of 6 when adding the second batch of water this made for a better flavour  -  02 Mar 2011  (Review from Allrecipes US | Canada)


    fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste.  -  16 Jan 2011  (Review from Allrecipes US | Canada)