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  • Writer's pictureJessica Brown


This is pretty quick to throw together and can be eaten right away but, like a lot of soups, it's even better then next day. Also, the carrots still look like carrots until the beets have had a chance to do their thing. So if you don't want to miss an opportunity to eat purple food than I recommend making it a day ahead.

Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Marley Spoon




1 large Yellow Onion, finely chopped

8 ounces Carrots, sliced

28 ounces Yukon Gold Potatoes, cubed

2 lbs. Red Beets, cubed

4 cups Cabbage, shredded

1 ½ fresh Dill, divided and finely chopped

2 Tablespoons Olive Oil

2 tsp Salt, plus more to season\

Pepper to taste

3 Tablespoons Butter

7 cups Water

1 ½ teaspoons Apple Cider Vinegar


8 ounces Greek Yogurt

Fresh Dill



Finely chop 1 large Yellow Onion. Scrub 8 oz. Carrots and slice into ¼ inch thick rounds. Scrub 28 oz. Potatoes and cut into ¼ inch cubes. Peel 2 lbs. Beets and cut into ½ inch pieces. Finely chop 1 oz. Dill fronds and stems. Reserve remaining ½ oz. for finished soup. Cut Cabbage into strips until you have 4 cups.

Heat 2 Tbs. Olive Oil in a large Dutch oven or pot over medium-high heat. Add 1 finely chopped Yellow Onion and season with Salt and Pepper. Cook, stirring, until softened and golden brown, about 6 minutes.

Add 8 oz. sliced Carrots, 28 oz. cubed Potatoes, 2 lbs. cubed Beets and 3 Tbs. Butter to pot. Season with Salt and Pepper. Cook, stirring, until Butter is melted.

Add 7 cups Water and 2 tsp Salt and stir together. Cover and bring to a boil. Reduce heat to medium and simmer, partially covered, for 15 min or until vegetables are tender.

Stir in 4 cups shredded Cabbage and cook until tender, about 5 minutes. Stir in 1 ½ tsp Apple Cider Vinegar and adjust seasoning as needed. Ladle Borscht into bowls and top with a spoonful of Greek Yogurt and reserved Dill sprigs if desired.

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