Borscht With Cabbage & Beets

Borscht comes in many forms, and this is the lighter, brothier kind, a ruby-red bowl built on cabbage and beets rather than a thick puree. It’s entirely vegetable-based, which makes it naturally vegan and easy on the calories without skimping on flavor.

The vegetables go in stages. Celery, carrot, and onion simmer first to build a sweet, savory base, then cabbage, beets, and tomato juice join to turn the pot a deep crimson.

A pinch of sugar against the tomato’s tang is the key to borscht’s signature sweet-and-sour balance, so taste and adjust until it sings.

Like most soups of its kind, it only improves with time. A night in the fridge lets the flavors meld and deepen, and it keeps happily for days, ready to reheat into a warming, wholesome lunch.

Kitchen Tips

• Simmer the celery, carrot, and onion first before adding the rest. That head start builds a deeper, sweeter base.
• Balance the sweet and sour at the end. A little sugar tames the acidity of the tomato and beets, the hallmark of good borscht.
• Make it a day ahead if you can. Borscht’s flavor noticeably improves after a night in the fridge.
• If it thickens in the fridge, loosen it with a splash of hot water or broth when reheating.

Variations

• Finish each bowl with a dollop of sour cream and a scatter of fresh dill, the traditional way.
• Add diced potato or white beans to make it more of a hearty main.