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Borscht (Beet Soup)

Borscht (Beet Soup)

Image credit to: Boston Organics


  • 2 cups peeled beets (boil enough to loosen skins)
  • 1 1/2 cups other roots, such as radishes, turnips, carrots or rutubaga
  • 1 cup onion or scallions
  • 2 cups vegetable or meat stock
  • 2 tomatoes, diced (optional)
  • 1 cup shredded cabbage (red or green), or other greens
  • 1 tlb vinegar
  • salt and pepper


1. Cube or chop beets, other roots, and onions, and simmer for 20 minutes in stock.

2. Add rest of ingredients and simmer another 20 minutes.

Serve with a dollop of sour cream, cottage cheese, or yogurt.

Tested and Approved by Boston Organics (Chris McIntosh)

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