What's the difference between beet soup and borscht?

The Polish word barszcz means borscht, but this soup is slightly different. Whereas traditional borscht is an opaque purple and commonly includes meat, tomatoes, and cabbage, barszcz is more of a basic beet broth that is somewhat translucent, whether red or white in color .

Does borscht lower blood pressure?

Borscht is typically made with red meat. For a heart-healthy version, choose ground turkey, double the beans or use tofu. Tomatoes, parsnips and potatoes add potassium, which can help lower blood pressure .

Why does borscht turn brown?

Cooking Time and Temperature: Beets can lose their vibrant red color if they are overcooked or cooked at high temperatures for too long . If you cooked the beets for an extended period or at a high temperature, it could cause them to lose some of their color intensity, resulting in a more orange appearance.

How long is homemade borscht good for?

How to Store Borscht. Store leftover borscht in an airtight container in the refrigerator for up to three days . Reheat in the microwave or on the stove.

What is the difference between Russian borscht and Ukrainian borscht?

It's standard for Ukrainian cooks to use pork in their Borscht and top it off with sour cream, whereas Russian cooks are more likely to use beef . Furthermore, Ukrainians will offer buns with their bortsch, and Russians will offer a native bread known as “black bread.”

Should I peel beets for soup?

Sometimes beets are peeled before cooking . They may also be scrubbed and cooked until tender with their skins on; the skins slip off fairly easily after cooling. (Some people are happy to leave the skins on; they are fine to eat.) You can also pickle cooked beets.

What is the name of the soup made from beets?

Borscht is a soup, usually made with beets, originating from Central and Eastern Europe and Northern Asia. It is especially popular in the cuisines of Russia, Poland, Lithuania, Romania, Latvia, and Ukraine.

How healthy is beet borscht?

Red beets: These are crucial for both color and nutrition, a good source of Vitamin C . Pork butt: This adds meaty depth and texture. Potato, cabbage, and lima beans: These veggies add heft and balance. They provide Vitamin B9, which is essential for overall cell health, and potassium to help maintain blood pressure.

Simple Borscht Recipe (Instant Pot or Stove Top!) (2024)

A simple delicious Borscht Recipe -ahealthy,vegetarian beet and cabbage soup that can be made in an Instant Pot or on the stovetop. Warming and nourishing, Borscht is full of flavor andnutrients! Vegan-adaptable and gluten-free. Video

No winter lasts forever; no spring skips its turn.― Hal Borland

The color of this soup almost feels therapeutic during the winter months! Bright and vibrant and full of healthy fresh veggies, Borscht nourishes body and soul. This version made by my friend Tonia is vegan, except for a dollop of sour cream (or yogurt ) on the top, but feel free to leave it off entirely or sub vegan yogurt. I find the little extra richness to be lovely.

Earthy, tangy and subtly sweet from the beets, Borscht is elevated with a generous sprinkling of fresh dill. A whisper of Spring.

Make it quickly in your instant pot or simmer it slowly on your stove – either way it is sure to delight. A little bit of color therapy, just when we need it most!

Craving more Beet Recipes? Take a peek at our collection of 20+ Best Beet Recipes, for more ways to cook this nutritious little gem!

How to make Broscht| Video

Where does Borscht Originate?

Borscht hails from Eastern Europe – Russia and Ukraine – and is traditionally made with beef bone broth, giving it delicious depth to balance the tartness. If so inclined feel free to use bone broth- or keep it vegan with veggie broth– up to you!

The fresh really dill elevates the Borscht – so be sure to include this!

We hope you enjoy thissimple Borscht recipe – made with colorful beets, cabbage and fresh dill. Share your adaptions and let us know what you think in the comments below!

Other Beet recipes you may like

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Healing Lentil Beet Soup
Beet Braised Lentils
Beet Bliss Bowl
How to Make Beet Kvass!
Poke Beets!

Simple Borscht Recipe

★★★★★4.8 from 58 reviews

Author: Tonia Schemmel
Prep Time: 15
Cook Time: 25
Total Time: 40 minutes
Yield: 4-6 1x
Category: soup, vegan, instant pot, vegetarian, gluten-free
Method: Instant pot, stove top
Cuisine: Russian

Print Recipe

Description

A simple delicious recipe for Borscht, a healthy, vegan-adaptable beet and cabbage soup that can be made in an Instant Pot or on the stove top. Warming and nourishing, Borscht is full of flavor andnutrients!

Ingredients

UnitsScale

2 tablespoons olive oil or butter
1 medium onion, diced
6 large garlic cloves, rough chopped
2 stalks celery, chopped
1 cup carrots, sliced or diced small
1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
2 cups red cabbage, shredded or chopped
1 cup beet stems and greens, chopped (optional or add another cup cabbage)
4 cups veggie broth (or chicken stock or traditional beef stock)
2 tablespoons tomato paste
1 teaspoon celery seed
1/2 teaspoon allspice
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cayenne (more to taste)
2 tablespoon apple cider vinegar
1/2 cup fresh dill, chopped

Garnish: dollop of sour cream, Greek yogurt or vegan yogurt

Cook ModePrevent your screen from going dark

Instructions

Set Instapot to “saute” function.

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick.Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Add the broth and tomato paste, spices, salt and pepper. Give and stir and press “cancel” button.

Place the lid on pot and lock, making sure steam release is pointed to Sealing.Press High Pressure and set to 10 minutes.When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release.Once the float valve drops, open the lid.

Stir in the apple cider vinegar.Taste and adjust salt and pepper.

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Enjoy!!!

Notes

This can also be made on the stove top, in a similar fashion. Heat oil in a dutch oven over medium-high heat. Brown the onions, stirring 4-5 minutes. Lower heat to medium and add garlic, saute 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat. Add broth and tomato paste. Add spices, salt and pepper. Bring to a simmer, cover and simmer on low heat 20 minutes or until beets and carrots are tender.

Continue with recipe above, adding vinegar, adjusting salt and pepper.

Nutrition

Serving Size: 1.5 cups -without sour cream
Calories: 106
Sugar: 7.6 g
Sodium: 491.4 mg
Fat: 5.1 g
Saturated Fat: 0.7 g
Carbohydrates: 14.7 g
Fiber: 3.8 g
Protein: 2.4 g
Cholesterol: 0 mg

Keywords: vegan Borscht, vegetarian Borscht, instant pot Borscht, easy borscht recipe, beet borscht, beet soup, beet cabbage soup,