Soups & Chilis

Beet, Cabbage & Bean Borscht

Name: Beet, Cabbage & Bean Borscht
Yield: Serves 6
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 3 medium beets, peeled and diced or cut into small matchsticks; 4 cups shredded green cabbage; 1 can (15 oz) no-salt-added white beans, rinsed and drained; 1 can (14.5 oz) no-salt-added diced tomatoes; 5 cups unsalted or low-sodium vegetable broth; 1 bay leaf; 1 teaspoon smoked paprika; ½ teaspoon caraway seeds, optional; ¼ teaspoon black pepper; 1–2 tablespoons red wine vinegar or fresh lemon juice; ¼ teaspoon salt, or to taste; ¼ cup chopped fresh dill; Plain unsweetened low-fat yogurt or plant yogurt, optional

Serves 6 · About 55 minutes

A vibrant, lower-sodium borscht with beets, cabbage and white beans for a fiber-rich, plant-forward meal.

Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy

YieldServes 6

Share Recipe Browse Recipes

Plant-ForwardBuilt around plant foods and everyday ingredients.

Whole-Food FocusDesigned to make nutrient-dense choices easier.

Flavor FirstHerbs, spices and aromatics bring satisfying flavor.

Everyday WellnessA practical recipe for a balanced eating pattern.

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
3 medium beets, peeled and diced or cut into small matchsticks
4 cups shredded green cabbage
1 can (15 oz) no-salt-added white beans, rinsed and drained
1 can (14.5 oz) no-salt-added diced tomatoes
5 cups unsalted or low-sodium vegetable broth
1 bay leaf
1 teaspoon smoked paprika
½ teaspoon caraway seeds, optional
¼ teaspoon black pepper
1–2 tablespoons red wine vinegar or fresh lemon juice
¼ teaspoon salt, or to taste
¼ cup chopped fresh dill
Plain unsweetened low-fat yogurt or plant yogurt, optional

Directions

Warm the olive oil in a large soup pot over medium heat. Add onion, carrots and celery and cook 6–8 minutes until softened.
Add garlic, beets, cabbage, smoked paprika, caraway and black pepper. Cook 2 minutes, stirring.
Add beans, tomatoes, broth and bay leaf. Bring to a boil, reduce to a gentle simmer, partially cover and cook 30–35 minutes until the beets and cabbage are tender.
Remove the bay leaf. Stir in 1 tablespoon vinegar or lemon juice, taste, then add more acidity and up to ¼ teaspoon salt only if needed.
Stir in most of the dill. Serve with remaining dill and optional plain yogurt.

Pairs Well With

Good companions for serving this recipe:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/heart-healthy-beet-cabbage-bean-borscht.html

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.