Eastern European Beet Soup

Updated: Oct 01, 2020

Eastern European Beet Soup
General Information
  • Soups & Stews
  • Savory
  • 28 minutes
  • Vegetarian
  • Gluten-Free
  • 6-8 servings


  • Potato
  • Beetroot
  • Carrot
  • Parsley
  • Water
  • vegetable broth
    vegetable broth
  • Beans
  • Cabbage
  • Salt
  • Ground black pepper
    Ground black pepper
  • Vinegar
  • Bay Leaves
    Bay Leaves
  • Plain Yogurt
    Plain Yogurt
  • 4 Potato (peeled; diced)
  • 4 Beetroot (peeled; shredded)
  • 1 Carrot (peeled; thinly sliced)
  • 1/4 cup of Parsley (fresh; chopped)
  • 4 cups of Water
  • 4 cups of Vegetable broth
  • 15 ounces of Beans (canned or cooked cannellini)
  • 1 cup of Cabbage (red; shredded)
  • Salt (to taste)
  • Ground black pepper (to taste)
  • 2 tablespoons of Vinegar
  • 1 Bay Leaves
  • 8 tablespoons of Plain Yogurt (or sour cream)


This beet soup recipe comes from Eastern Europe, and it is a great way to get a taste of the region without leaving home. Locally known as borscht, it is packed with flavor and made with wholesome ingredients that are both filling and nourishing.

  1. Pour the water and vegetable broth into a large pot, add the bay leaf, and bring it to a boil.(5 minutes)
  2. Then add the beets, potatoes, carrots, and cabbage, set the heat to medium, and cook the vegetables soften.(20 minutes)
  3. When the ingredients is soft, add the beans, salt, pepper, and vinegar. Simmer it a mix. Cook for another two to three minutes and then turn off the stove.(3 minutes)
  4. Pour into bowls, garnish with a tablespoon of yogurt or sour cream and fresh parsley, and enjoy!