One Pot Beet Borscht Soup

Name: One Pot Beet Borscht Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Russian
Ingredients: 2 tbsp Butter (Unsalted); 2 tbsp Oil; 1 cup Onion (Finely chopped); 2 Carrots (Medium size, Peeled, Grated); 2 cloves Garlic (Finely minced); 1/2 cup Celery (Finely chopped); 1/2 Cabbage head (Small size, Washed, Patted dry, Thinly sliced or Shredded ); 3 Beets (Medium size, Peeled, Finely chopped or Grated); 4 cups Broth (Beef or Chicken, Low sodium); 3 Potatoes (Medium size, Peeled, Diced into 2 inch pieces); 5 cups Water; 1 Bay leaf; Salt (To taste); Pepper (To taste); 3 tbsp Tomato paste (Or ketchup); 1-2 tsp Dill (Fresh or Dried, Optional); 1 can Cannellini beans (15.5 oz. can, Drained and rinsed, Optional); 1-2 tsp Vinegar

One Pot Beet Borscht Soup is a quick Russian classic made entirely in a single pot with fresh beets, cabbage, potatoes, and broth in under 1 hour. This stovetop recipe delivers deep, earthy flavor from roasted beets with a satisfying vegetable and meat broth base.

🌍Russian 🌍Ukrainian 🏷️Beet soup 🏷️Borscht 🏷️Easy one pot soup

Total

1h

Servings

8

Difficulty

Hard

Est. Cost

$32–$53

Recipe Source

View original recipe

From Onepotrecipes

Ingredients

2 tbsp Butter (Unsalted)
2 tbsp Oil
1 cup Onion (Finely chopped)
2 Carrots (Medium size, Peeled, Grated)
2 cloves Garlic (Finely minced)
1/2 cup Celery (Finely chopped)
1/2 Cabbage head (Small size, Washed, Patted dry, Thinly sliced or Shredded )
3 Beets (Medium size, Peeled, Finely chopped or Grated)
4 cups Broth (Beef or Chicken, Low sodium)
3 Potatoes (Medium size, Peeled, Diced into 2 inch pieces)
5 cups Water
1 Bay leaf
Salt (To taste)
Pepper (To taste)
3 tbsp Tomato paste (Or ketchup)
1-2 tsp Dill (Fresh or Dried, Optional)optional
1 can Cannellini beans (15.5 oz. can, Drained and rinsed, Optional)optional
1-2 tsp Vinegar

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Instructions

1
Heat butter and oil in a large nonstick pot over medium-high heat.
2
Add onions, carrots, garlic, celery cabbage, beets and saute for until garlic is fragrant and veggies are partially softened.
3
Add broth, water, potatoes, bay leaf, salt, pepper, tomato paste, dill and stir everything together.
4
Bring to a boil and then lower heat to Medium and let soup simmer uncovered until vegetables are all tender.
5
Add beans and vinegar and cook for another 3-5 minutes.
6
Discard bay leaf.
7
Serve with a dollop of sour cream and garnish with fresh parsley or dill. Enjoy!

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Tips & Notes

Pro tips

Sauté the butter and oil with onion, carrot, celery, and garlic for 3–4 minutes to build a flavorful base before adding beets and cabbage.
Peel and chop beets into small, uniform pieces (roughly 1/4 inch) to maximize color release and cook time consistency.
Cut potatoes into 2-inch cubes so they cook through in 20–25 minutes without disintegrating; avoid cutting too small.
Taste the broth after potatoes are tender and adjust salt and acidity (a splash of vinegar balances the earthiness) before serving.

Substitutions

Beef broth → Chicken broth or vegetable broth (use 5 cups vegetable broth for lighter body)
Butter + Oil → 3 tbsp total neutral oil or ghee (maintains richness)
Cabbage → Spinach or kale, added in the last 2 minutes (less classic, wilts quickly)
Potatoes → Parsnips or celeriac (similar texture, earthier flavor)

Storage & make-ahead

Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. Reheat on stovetop over medium heat or microwave, adding water if it thickens. Flavor deepens overnight.

Common Questions

Can I use canned beets instead of fresh?

Yes, use about 2 cups canned beets (drained and chopped), but add them in the last 10 minutes of cooking to avoid overcooking. Fresh beets yield better flavor and texture.

How do I know when borscht is done?

The soup is ready when potatoes are fork-tender (about 20–25 minutes after adding them) and beets are fully cooked. The broth should taste balanced—earthy from beets, savory from broth, slightly sweet.

Can I make this vegetarian?

Yes, substitute beef or chicken broth with vegetable broth. Use 5 cups to maintain body since vegetable broth is lighter. The soup will taste milder but still authentic.

Does borscht freeze well?

Yes, borscht freezes up to 3 months in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh dill or a dollop of sour cream when serving.

Why is my borscht pale instead of deep red?

Ensure beets are fully peeled and chopped small so they release color into the broth. Adding beets early (after sautéing aromatics) gives maximum color development. Older beets may yield less vivid color.