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Beet & Bean Borscht

A tasty and satisfying classic from Baba!


  • 3 Tbsp (45 mL) canola oil, divided
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cups (750 mL) green cabbage, shredded
  • 3 cups (750 mL) beets, peeled & chopped
  • 10 cups (2.5 L) reduced sodium vegetable or beef stock
  • 1 can (19 oz/540 mL) white beans (see tips), drained & rinsed (yields 2 cups/500 mL cooked beans)
  • 1/2 cup (125 mL) tomato juice
  • 2 Tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) pepper
  • 10 dill sprigs, chopped OR 1 bunch parsley, chopped
  • sour cream for garnish, optional


Heat 1 Tbsp (15 mL) oil on medium high heat. Sauté onion and garlic until golden and soft. Set aside.

In a large soup pot, sauté carrots, celery and cabbage in remaining 2 Tbsp (30 mL) oil for about 3 minutes. Add beets and stock and cook for about 1 hour or until beets are slightly tender.

Add onions and garlic, beans, tomato juice, lemon juice, black pepper and fresh dill or parsley and bring to a boil to heat through. Salt and pepper to taste.

Marvel at the deep red colour as you serve with a dollop of sour cream and additional chopped dill or parsley along with crusty bread.


White beans include Great Northern, white kidney, cannellini and navy beans.

This soup freezes well!

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