Hunky Heartbeet Cabbage Soup

by Angela (Oh She Glows) on February 13, 2017

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If you’ve been following my Insta Stories this year, you might’ve seen that one of my smaller goals for 2017 is to use reusable produce bags. It’s something I’ve tried in the past but never stuck with, so when I told Eric about the goal he wasn’t sure that I would actually do it. Especially since I’ve had a pretty bad case of new-mama brain lately. “This is going to last a week!” he chuckled. But here I am 6 weeks into 2017 and it’s going great…mainly because proving him wrong is one of my greatest joys in life.

These are the bags I purchased on Amazon. I love that there are various sizes, and so far they’re holding up well! Adriana has also claimed one and likes it when I add a few light groceries into her “grocery bag” while she sits in the cart. Just remind me not to put a clementine in there again; she thinks it’s pretty funny when she bites through the skin. Disappointed smile

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You may suspect we’re living off of soup these days due to how many soup recipes I’ve shared over the past few months, and you might be right! Soup has been our go-to solution during the hectic postpartum season because I can make a big batch and the leftovers only get better as the days go by.

My aunt recently had us over for lunch, and she made this incredible borscht-inspired soup that I immediately knew I had to try to make at home. I couldn’t believe how few ingredients she used for a soup that blew us all away. Her secret? A jar of marinara sauce forms the soup’s base. My jaw dropped! I recreated the soup at home the very next day, and my jaw dropped again when Adriana ate 3 bowls of it in a row. She was covered in beet stains by the end, but it was worth it because I never thought she’d eat this kind of soup. Heck, I never thought I would enjoy beets in soup either, but it’s our new obsession. So if you’re worried about a beet and cabbage soup being a bit too earthy-tasting, I encourage you to give this one a try. It’s surprisingly sweet, and really satisfying. I’m also convinced the healthy ingredients helped me fight off a cold that was going through our household, too. It’s bursting with Vitamin C, iron, and B vitamins, making it a great immune-booster this time of the year!

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4.9 from 45 reviews
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Hunky Heartbeet Cabbage Soup

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By

You won’t believe the gorgeous colours in this incredibly healthy, borscht-inspired soup, from the prep stage (gorgeous shades of plum and violet) to the final end result (a bold crimson red). It's the perfect soup to celebrate Valentine's Day (or really, to brighten up any chilly winter day). This soup takes an hour and a half to cook thanks to the raw beets, so be sure to give yourself enough time; the bonus is that you can cover it and walk away as it simmers. To avoid a longer cook time, chopping the beets very small (think pea- or almond-size) is key. A big thank-you to my Aunt Elizabeth for inspiring this soup.

Yield
9 cups (2.1 litres)
Prep time
Cook time

Ingredients:

  • 2 tablespoons (30 mL) coconut oil
  • 2 cups (280 g) diced red onion (about 1 medium/large)
  • 5 cups (540 g) diced red cabbage (about 1/2 medium)
  • 4 cups (500 g) peeled and diced raw beets (about 2 large/3 medium)*
  • 5 cups (1.2 L) marinara sauce**
  • 3 cups (750 mL) water
  • Fine sea salt or Herbamare, to taste
  • Cashew Sour Cream, for serving (optional)
  • Fresh dill, for garnish (optional)

Directions:

  1. Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.
  2. Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.
  3. Add all of the marinara sauce and the water. Stir to combine. Simmer the soup, covered, over low to medium heat for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the beets are fork-tender. Your cook time may vary depending on how fresh your beets are and how small you chopped them. (If it’s your first time cooking the soup, you may want to check on it a few times and stir to to make sure it’s not sticking to the bottom of the pot.)
  4. Taste and season with salt to taste. Ladle into a bowl and serve with a spoonful or swirl of Cashew Sour Cream and chopped dill if desired, but it's great all on its own, too.
  5. This soup will keep in the fridge in an airtight container for up to 1 week. It freezes beautifully, too: Simply cool the soup and place it into a freezer-safe container, leaving an inch of space at the top for expansion. Freeze for up to 2 months.

Nutrition Information

Serving Size 1 cup | Calories 160 calories | Total Fat 3.5 grams
Saturated Fat 2.5 grams | Sodium Fat 650 milligrams | Total Carbohydrates 19 grams
Fiber 3 grams | Sugar 12 grams | Protein 4 grams

Recipe makes 9 cups (2.1 litres) total.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* To prevent staining your hands, wear disposable gloves while peeling and dicing the beets.

** If you can find it, I highly recommend using White Linen Collection Marinara Sauce from Costco in this recipe. I use 1 full bottle, which works out perfectly to about 5 cups. It’s my favourite store-bought marinara sauce (I have no affiliation with them, by the way, just passing along my personal recommendation!). My Fail-Proof Marinara Sauce from Oh She Glows Every Day is also lovely in this soup!

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Blessings in a Backpack update:

If you remember, we committed to donating the January revenue from our paid Get Glowing app bundle (for both Android and iOS) to Blessings in a Backpack Canada. I’m thrilled to let you know that we raised enough money to feed 19 children, providing them with a backpack of food to take home every Friday, for an entire school year! A BIG thank-you to everyone who downloaded the bundle of recipes. We couldn’t have done this without you!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 131 comments… read them below or add one }

Allyson (Considering The Radish) February 13, 2017 at 11:34 am

Beets are not usually my thing, but you’ve just convinced me to give this a chance. That color is stunning- and jarred marinara? That’s one of the best things about cooking- there’s always something new to learn and try.

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Paige February 13, 2017 at 12:45 pm

This looks incredible!

Paige
http://thehappyflammily.com

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Jill February 13, 2017 at 1:46 pm

I love cabbage soups, but shy away from beets just because she can be so messy. Gloves are a good tip.
And I second the recommendation for White Linen marinara sauce from Costco. SO GREAT!

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Lynn February 13, 2017 at 3:23 pm

Love borscht and all soup!!! My recipe is very similar to yours….I add carrots and celery as well. Haven’t made it in some time. You have inspired me to make some this week:)

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Izzy | pinch of delight February 13, 2017 at 5:19 pm

This looks AMAZING! X
Izzy -https://pinchofdelight.wordpress.com

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suzanne February 13, 2017 at 7:02 pm

Angela -this looks amazing….just wish my kids could still be talked into trying new things – teenagers!

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Alina @ Orgali Holistic Nutrition February 14, 2017 at 1:18 pm

Try the polite bite, Suzanne. Every meal, snack or dessert you make, they have to try one bite. This is the first rule to apply when dealing with picky eaters, small or big. If new tastes and textures never touch their taste buds, they will never learn to love eating new, unfamiliar foods.

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suzanne February 15, 2017 at 11:27 am

Thanks- I appreciate your input …I actually did that for a long time…but it never really got easier and I did not feel a fight was worth it…. 2 of my guys are much better as they get older…one digs his heels in more and I do not want to create more food issues for him ….it is such a balance.

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Alina @ Orgali Holistic Nutrition February 15, 2017 at 1:12 pm

Suzanne, I definitely can relate. It’s so hard to convince picky eaters to try new foods. My kids are the best eaters ever (and part of what I do is to help picky eaters become great eaters), but I am a recovering extreme picky eater. I am still encouraging myself to try different foods (I am looking at you, cucumbers!) and it’s so hard to smell/taste/chew the ones I don’t like.
Good luck and don’t stop trying :)!

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Stefanie February 14, 2017 at 5:48 am

this looks simply amazing, can’t wait to try it! unfortuntely i have to stick to my gluten free diet but this is great, because i can enjoy it without having to rework the recipe. thanks so much for sharing it! if you ever need more inspiration, i’d love you to stop by eatwholegreens.com for some vegan awesomeness! see you there :)
cheers, stäf | www.eatwholegreens.com

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Angela Liddon February 14, 2017 at 1:03 pm

Hi Stefanie, so lovely to hear from you. :) I’ll definitely have to check that link out sometime. I hope you love the soup when you give it a try!

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Debbie D February 14, 2017 at 7:59 am

I am wondering if you could use pre-cooked beats. TJ’s has them already cooked and vacuumed sealed. I think you could just chop them up and go. I am going to have to try this as I LOVE beets!

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AGS February 14, 2017 at 10:58 am

It won’t be quite the same, but it will work well enough. I have a Russian/Ukrainian background, and on a few occasions, I’ve subbed precooked beets in traditional recipes. You’ll have to play a bit with the cooking time on the soup.

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Angela Liddon February 15, 2017 at 10:45 am

Yes, I think it could work, although I don’t think the soup would have to cook for 90 minutes if using pre-cooked. Maybe 45 minutes? I think it would be fine, but you’d have to keep an eye on it. You could add the beets a bit later too. :)

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Rebecca August 7, 2017 at 10:05 am
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I made this using precooked beets and simply heated the ingredients after sauteeing onions and cabbage. It was outstanding!

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Hillary Gras February 14, 2017 at 9:41 am

Could you do this in a slow cooker?

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Angela Liddon February 15, 2017 at 10:46 am

Hi Hillary, I haven’t tried it yet, unfortunately! If you try anything please let us know. The biggest question mark would be how long it takes to cook and at what temperature setting. I haven’t slow cooked beets before so I’m not sure how long they take. I would try Googling a slow cooker recipe with beets to see what they suggest.

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Heather February 14, 2017 at 1:22 pm

Just wondering how you think it would be with green cabbage instead of the purple?

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Angela Liddon February 15, 2017 at 10:44 am

Hi Heather, I think this would turn out just fine with green cabbage!

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Christina Murray February 14, 2017 at 2:30 pm
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Saw this recipe this morning, went and bought some beets and just tried a bowl. SOOO GOOD I love this soup.

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Angela Liddon February 14, 2017 at 3:30 pm

That’s great, Christina! I’m so pleased you enjoyed it.

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Deb February 14, 2017 at 3:46 pm

Ah! My son-in-law loves beets and I’m visiting them next weekend. So, since this weekend is going to be a rainy one sounds like the perfect time to give this recipe a whirl. I have an awesome (non-vegan) borscht that I do, but always looking for new vegan recipes for myself and my cooking club. Will follow-up with my results…d

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Angela Liddon February 15, 2017 at 10:08 am

Hope it’s a hit, Deb! I’d love to hear how you like it. :)

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S February 14, 2017 at 6:53 pm

If you’re moving away from using disposable produce bags, please consider not using disposable gloves as well!

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Robin Runner February 15, 2017 at 4:32 pm
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Made this and it’s fabulous! Fear not the cabbage soup! I’ve been following you since you began your blog. You are an incredible inspiration for other vegan bloggers. ox

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viviane February 15, 2017 at 6:49 pm
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Just tried this in the slow cooker and it was UNBELIEVABLE!! I added all the ingredients minus the coconut oil, set the cooker to low and cooked for 6 hours. Thank you for this awesome recipe!!!
xo

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Angela Liddon February 16, 2017 at 11:03 am

Thanks so much for sharing, Viviane! That’s great to know, and I’m so happy it turned out so well using that method.

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Katie February 17, 2017 at 12:28 pm

Ahh, thank you for putting this! I’m going to try it today, I was hoping for some extra directions!! <3

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Judy February 15, 2017 at 9:29 pm

This will be next on my list.
All your soup recipes are divine. Have you considered releasing a cookbook of soup recipes and entrees only? Thank you.

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Kim W February 16, 2017 at 2:21 pm
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Just tried my first bowl. So very good! I danced around my kitchen it was that good! Of course I like beets so I may be a bit biased. I am glad to hear about the slow cooker without the coconut oil method. I made it too thick, but I am thinning it out.

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Karen February 16, 2017 at 6:57 pm

Hey Angela! This recipe looked very intriguing and colorful, so I gave it a try right away! It was a delicious soup.. I loved the flavors as well as the simple ingredient list. To be honest, I am going to make this my new marinara sauce by pureeing everything together once the soup is cooled, and then stick it in the freezer. What a great way to sneak extra veggies into a pasta sauce and to give the dish such a vibrant color!

Also wanted to say how much I have enjoyed your blog over the years. I don’t write on here very often, but please know your hard work and beautiful food is appreciated and loved by us all! Best to you and your family in 2017.

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Karen February 16, 2017 at 6:58 pm
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Forgot to give this recipe a star! *****

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Angela Liddon February 17, 2017 at 12:50 pm

I’m so pleased you enjoyed the soup, Karen, and thank you so much for the kind words. All the best to you and yours in 2017, too! :)

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Anna Wright February 17, 2017 at 12:39 am
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Love this flavor & color, excellent making :) great to watch your blogs!

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Katie @ Dinner'N'Dancing February 17, 2017 at 1:31 pm

WOW!! This is so beautifully red. Love the produce bag idea. We always end up throwing the ones out that we get at the store and it’s such a waste. Thanks for sharing!!

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Tiffany February 17, 2017 at 4:25 pm
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Hi Angela,

I made this soup today and it was absolutely delicious! The only change I made was to use a yellow onion because I didn’t have red on hand. I also used the OSG app to follow along with the recipe as I cooked. Thank you!!

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Hinh Anh Dep February 17, 2017 at 9:15 pm
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Looks delicious! I’m making this today except adding some turkey sausage in the beginning. Thank for sharing!

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Jessie February 18, 2017 at 9:53 am

This sounds and looks so delicious. I’ve been eating a ton of beets lately in juices and salads but I crave cooked beets and this looks like the perfect recipe. I can’t wait to try it.

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Sharon February 18, 2017 at 11:16 am

Fantastic news about the funds you raised for Blessings in a Backpack Canada ❤️ It must feel wonderful to be able to use your recipes to raise funds for worthy causes like this ?

The soup looks amazing too! Such a pretty colour!

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Kate February 19, 2017 at 7:50 pm

Wow that looks really good!

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Zuly February 19, 2017 at 10:44 pm

I made this for dinner tonight and it was amazing! Made a few modifications by adding some crushed red pepper, garlic powder, black pepper and dry dill. I used creme fraishe since I’m not vegan and it made it super decadent. Thanks for sharing this recipe! Love your blog.

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Angela Liddon February 21, 2017 at 10:46 am

Thanks for sharing those tweaks, Zuly! I’m sure they added a delicious twist to the recipe. So glad you enjoyed the end result!!

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Tara Najim February 20, 2017 at 1:41 pm

I’ve been using reusable produce bags for about a year now and I love love love them! The only thing that I bring home in plastic anymore is spinach (because they don’t sell it without plastic here). My bags have a drawstring so they close quick and easy, and stay closed well. I even use my cloth produce bags for “wet” items like broccoli, carrots, parsley etc. and just put them in a grocery bag (also cloth) together. (Don’t put them with a paper bag of flour!) Then – because the bags are made of organic cotton – I can just throw them in the washing machine with the rest of my clothes to clean them occasionally. They even have the tare weight on their tag so it can be subtracted at checkout. (Okay, now I really sound like an advertisement, which is just proof of how much I love these things.) Here’s the link: https://www.amazon.com/Simple-Ecology-Reusable-Shopping-Bags-Set/dp/B00B5M4JQ8/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1487615865&sr=1-5&keywords=cotton+produce+bags

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Vanessa February 20, 2017 at 4:50 pm

This sounds wonderful and so nutritious! I want to try it… :)

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Angela Liddon February 21, 2017 at 10:41 am

If you give it a try, I hope it’s a hit! I know I can’t get enough. :)

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Claire Welch February 20, 2017 at 10:27 pm

Hi Angela, I love your recipes and my grown kids and their partners love them too :-)
I know you don’t calorie count but I have a chronic health condition that restricts my exercise, I therefore need to watch my weight. I have been putting on weight and I need to reign it in. it would really help if the nutritional info was included.
I’ve seen that it’s included for your second book but can’t find it for the first book. Is it available?

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Angela Liddon February 21, 2017 at 10:34 am

Hi Claire, Unfortunately, the information isn’t available for my first book. However, online tools like caloriecount.com and nutritiondata.com, and even some free apps like MyFitnessPal, offer great calculators for nutritional data. Just plug in the recipe’s information and you’re all set! :)

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Claire Welch March 4, 2017 at 12:33 am

OK, thanks Angela.
I don’t know how you have time to answer all these questions :-)

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Tally tips and tricks February 21, 2017 at 4:26 am
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Love this soup recipe! Simple, delicious, and beautiful. Thank you!

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Jen F February 21, 2017 at 8:47 am

Long-time follower, but almost never commenter! This soup is incredible and super easy really. I made it while my family was away, just in case as they are not beet lovers and I almost ate the whole thing, so good! I forced my husband to try it, and despite the cringing look on his face as he tasted it (he HATES beets), he then said, “Oh, wow, that’s pretty good!” I can’t wait to make a double batch this week and freeze half of it. Thank you for this awesome recipe (and all your others, which are staples in our house!!) My sister and I constantly send your recipes back and forth to each other, saying have you tried this one?? Thanks again!

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Angela Liddon February 21, 2017 at 10:27 am

Aw, thanks so much for the lovely comment, Jen! I’m thrilled your husband enjoyed the soup, despite his beet aversion. ;)

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Sandra February 22, 2017 at 5:50 am
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This is really an Delicious Soup!!
Thanks Angela :)

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Hannah February 22, 2017 at 9:41 am
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Finally got a chance to make this last night and it was soooooo good! It looked gorgeous when I swirled yogurt into it.

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Angela Liddon February 22, 2017 at 1:16 pm

So happy it was a hit, Hannah! I can just imagine how great the colour contrast with yogurt looked, too. :)

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Kristina February 22, 2017 at 12:54 pm
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I am happy that I found this blog.

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Lacey Suttie February 24, 2017 at 10:43 am
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I am Polish, and I make borscht ALL the time. This soup is AMAZING!!! It tastes so much like borscht it’s unreal. A lot quicker to make, and obviously meat free (unlike the big old ham bone we use). I’ve given tupperware containers full to all my family. Will absolutely be making this again!

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Angela Liddon February 24, 2017 at 12:46 pm

So thrilled it was a hit, Lacey!! :)

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Maria February 27, 2017 at 2:43 pm

I must say, my hands got purplish red from not only the beets but also the red cabbage! I don’t mind.

It’s a surprisingly tasty soup, thanks for sharing this recipe :) I made it with home made marinara sauce, delish…

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Carolina March 1, 2017 at 1:15 pm
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I made this recipe this past weekend and I HIGHLY recommend it. My meat-eating BF loved it! I had some celery left over and threw that in just to get rid of it. Always looking for ways to get rid of celery… somehow I always end up with more than I need. I also used Rao’s (my fav) marinara sauce, which comes with 4 cups instead of 5 cups. So, I sub-ed in one cup of veggie broth – worked out great. Thanks for another great recipe, Angela! :)

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Ingunn March 2, 2017 at 10:20 am
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We’ve made this a couple of times now and our family loves it (including the 2.5 year old)! FYI, it’s REALLY good with pistachios and shaved raw brussels sprouts (adding some raw cruciferous vegetables on top of the soup will supply you with the enzymes you need to get the most benefits from the sulforaphane in the cooked cabbage!).

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Mark Blanks March 4, 2017 at 7:57 pm

I can’t wait to try one on my own!

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janine March 5, 2017 at 6:03 pm
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Wow!! I love this soup! I love borscht and I think the white linen marinara really adds something. For all those comments saying it looks amazing, well let me tell you it tastes even better. Easy to make too. Love love love it!!!!!

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Elizabeth March 6, 2017 at 3:45 pm
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I thought this soup was okay but not wonderful the evening I made it (the marinara was too bright. We don’t have a Costco membership, and maybe with the marinara you recommended it would be better on the first night). Each successive day, it’s gotten better and better as the marinara mellowed and here I am eating the last of it 5 days later and it’s the best ever. I am so sad there was only a cup left because I love it and want more. A lot more.

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AnnieC March 7, 2017 at 8:12 am

Angela, my solution to plastic produce bags is to use cloth bags. I bought about 2 metres of green broadcloth and sewed them in various sizes. They are open on the top so the cashier can peak inside. I just stuff them in my grocery bags and off I go. They are washable if they get icky.

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Angela Liddon March 7, 2017 at 10:26 am

DIY bags are such a great idea, Annie! And you gotta love that they’re washable, too. Did you work from a pattern?

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Morgan Crampton March 7, 2017 at 11:53 am
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Made this yesterday. Amazingly yummy and super easy :)

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Chinwe March 7, 2017 at 12:37 pm

Hi, do you this would work well with vegetable broth instead of water?

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Angela Liddon March 17, 2017 at 9:47 am

Hey there, I don’t see why not!

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Alina March 8, 2017 at 9:26 am

I make beet soup (borscht) a lot, as I am Russian haha. I make it slightly different, as I add some cubed potatoes and a can of beans ( white or kidney, any really). Makes it really hearty and filling, as beans add in the protein! This recipe looks really good though, for a lighter option! We eat the soup with russian black bread and raw garlic, dipped into salt (just careful, that you don’t eat garlic before going out somewhere haha) ;)

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Megan March 8, 2017 at 5:19 pm
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Loved by the whole family! Husband was skeptical of the marinara but was very pleasantly surprised:)

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Samantha of You Look Attractive March 10, 2017 at 6:48 am

I suddenly thought that this dish looks a little similar with Kimchi, which is a spicy korean dish. They also use cabbage (sometimes raddish) for kimchi, by the way. Now I’m thinking, can beets be a good ingredient or alternative for a kimchi dish?
I’m really craving for some spicy stuff right now. Maybe you can share me some of your mouth watering and spicy dish. I’d love to make one. Thanks in advance Angela!

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Angela Liddon April 6, 2017 at 11:53 am

Hey Samantha, I’m happy to share a few of my spicier recipes with you! Depending on your heat tolerance or how revved up you want the spice factor to be, I’d recommend adding in the optional cayenne pepper where suggested and using hotter curry powders to really give the recipes that kick. For more soups, I’d suggest the following blog recipes 10-Spice Vegetable Soup, Glowing Spiced Lentil Soup, Spiced Red Lentil Tomato and Kale Soup. If you have one or both of my cookbooks, there’s also my Metabolism-Revving Spicy Cabbage Soup (Oh She Glows Every Day, p. 139), Creamy Thai Carrot Sweet Potato Soup (Oh She Glows Every Day, p. 141), and Soul-Soothing African Peanut Stew (The Oh She Glows Cookbook, p. 129). For entrees, check out the DIY Burrito Bowl, Next Level Vegan Enchiladas, Creamy Vegetable Curry (The Oh She Glows Cookbook, p. 183), and Quick & Easy Chana Masala (The Oh She Glows Cookbook, p. 163). Hope that list helps! Happy cooking :)

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josephineray March 11, 2017 at 12:08 am
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Look delicious, Very healthy and yummy recipe. Last night I made it and my grandpa really like it.

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Susan March 11, 2017 at 7:57 am

Happened to have some leftover roasted beets in the fridge so used them instead of the raw ones. Only had organic diced canned tomatoes on hand so used them instead of the Marinara. Shortened the cooking time of course. This was a FABULOUS soup. Thank you so much for one more great addition to my repertoire. You have made me a fantastic vegan cook.

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Katelyn March 13, 2017 at 11:25 am
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This soup is amazing! It was as if you looked into my fridge and said, “I know exactly what you should make with those veggies you have in there”…
I was a little skeptical about the marinara but I gave it a shot and this soup blew me away! So delicious!

thanks for another great recipe :)

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Sarah Snell March 20, 2017 at 3:09 am
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I’m not a great fans of Cabbage. But after seeing the images of this soup, i thought why not!!!! Really it seems awesome and i think the taste would be more like the commentators replied.

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Kristy March 21, 2017 at 9:33 pm
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Amazing!! Put this in for 30 minutes into the pressure cooker and turned out perfectly! Thanks for sharing!

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Eleanor March 24, 2017 at 7:42 am
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This was fantastic! It was devoured at our dinner party and so easy to make I managed to pull it off with a newborn attached to me. Plus I love that it’s so healthy.

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Edna Smith March 25, 2017 at 8:21 am
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Great staffs!!! I like all the things about kitchen and my best friend Ellena referred me to visit here. I have to tell you that, i’m really very pleased to read about you and your blog. Thanks for sharing your knowledge and I’ve no regrets being here!! :)

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Angela Liddon March 27, 2017 at 9:31 am

It’s lovely to hear from you, Edna! I’m so glad to you’re enjoying my blog and recipes. Thanks for taking the time to say hello! :)

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Deandra March 26, 2017 at 8:24 am
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I like your site very much. Lots of information you provided and the excellent part is people are engaging with you. This feels actually good when you comment back. Thanks for sharing and also engaging with us.

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Nature March 30, 2017 at 5:58 pm

Excellent

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Saada March 31, 2017 at 6:28 am

Cool!

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Ashley Diana March 31, 2017 at 4:36 pm
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The color and name of this recipe is fabulous & caught my eye! Love the use of beetroot here Angela, it can be hard to find nice recipes with it! That gold spoon too! ?

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Nina April 17, 2017 at 9:38 am

Hi Angela, can I substitute the cabbage woth chard? Any thoughts on this?:-) Thanks, Nina

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Angela Liddon April 20, 2017 at 8:40 am

Hey Nina, The cabbage gives this soup a great texture so I wouldn’t recommend swapping it out, but that’s just me! If you’d like to experiment with it, feel free, and please let us know how it goes!

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Carey April 22, 2017 at 7:40 am
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Absolutely delicious!! I added a bit of red vinegar while cooking and served with either cashew cheese and dill or horseradish.

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Caroline April 23, 2017 at 5:08 pm
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Making this soup for the second time tonight and I can’t wait! It was such a hit that I’m doubling the recipe. We love the Kirkland organic marinara from Costco and it worked beautifully in this soup. Thanks for including simple recipes like this that pack big flavour.

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Angela Liddon April 24, 2017 at 9:07 am

Fast and easy recipes are huge winners in our busy household these days–I’m so glad to hear this one is a winner in yours, too. :) Hope you enjoyed that second batch juts as well as the first!

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Agata May 14, 2017 at 9:50 pm
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Hi, I just wanted to say I love beets and this may be my new favorite way to cook borschch! I used Gia Russa sauce and I find that it works great because it’s slightly spicy so it adds a nice depth. Love the recipe, thank you!

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Angela Liddon May 15, 2017 at 9:15 am

I’m happy to hear you enjoy the recipe, Agata! And thanks for sharing your sauce rec — that slight spiciness sounds like it would be great in this dish.

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Joanna June 4, 2017 at 12:17 pm
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I am a huge fan of soups like that I mean the chunky ones I have a plan to make it next weekend hugs:*

www.jojosvegankitchen.com

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Heide M June 18, 2017 at 8:00 am

Will have to try this.

Thanks for posting.

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Jenna June 20, 2017 at 4:02 pm

Hi! I love your recipes, have you ever tried to make vegan Spanish tortilla? This is the only good recipe I could find online:
https://www.eco-wanderlust.com/blog/vegan-tortilla-recipe
You should post a recipe for one!

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Regina Patterson June 26, 2017 at 3:45 am

This is a great twist on Borscht. One of the tricks to add lots of flavor, is brine your beets and use the juices. Packs a punch.

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Anna Sew July 6, 2017 at 12:36 pm
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This is really an Delicious Soup!!
Thanks Angela :) https://doyousew.com

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Mrs. Frugaluxurious July 6, 2017 at 3:30 pm
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I ADORE this soup. I thought that the use of marinara sauce was suspect, but the soup is genius, has so few ingredients, and elevates them all. I can’t wait to make it again!

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Shilpa Malhotra July 12, 2017 at 7:05 am
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this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!

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TheFoodSea July 26, 2017 at 5:10 am

I have not tried this recipe yet, but soon i am going to. Hope it will go as pretty a it looking here.

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Nikki August 5, 2017 at 3:47 pm
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This was fantastic, thank you so much! It looks SO gorgeous when served, such an amazing colour.

I didn’t have marinara sauce so I just used plain tomato sauce instead and seasoned appropriately, and I also added celery for a bit more chunk. This made for VERY large, satisfying portions for very low calories and it was delicious.

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Angela Liddon August 8, 2017 at 10:10 am

Glad you liked the recipe, Nikki! And I totally agree–I love how the colour just pops!

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Lauren August 12, 2017 at 12:55 pm

Just starting vegan lifestyle, this sounds amazing!

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Healthyskillz August 26, 2017 at 7:03 am

Made this soup today and I LOVE it! 10/10 Never would’ve thought of combining beets w marinara. Every recipe I’ve ever cooked from this website always tasted spot on. Thank you, Angela, for sharing!

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DX September 13, 2017 at 10:06 am

This looks great, and I love the shortcut of using marinara sauce. But I usually add in the beet greens into my borscht. What do you think about cutting back on some of the cabbage and adding in the beet greens and stalks?

Thank you!

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Angela Liddon September 15, 2017 at 2:24 pm

Hey there, If you like the flavour of beet greens then definitely feel free to play around with the recipe! I’d say it’s pretty versatile. :)

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julia September 19, 2017 at 10:19 am

I am not vegan, but this recipe looks soooo good ! I may have to try it out.

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Asianet bangalore September 20, 2017 at 6:29 am
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I love this recipe. Making it for the 2nd time in two weeks – and I never do that. So easy and so yummy. One caveat to folks out there – if you use a mix of wild rices, it needs to be cooked a bit longer. Not sure how much longer actually because I needed to serve it so finished off the rice portion in the microwave. Going to do white rice like the recipe calls for this time.clean water clean earth

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Angela (Oh She Glows) September 20, 2017 at 10:24 am

Hey there, Thanks for your great feedback! I’m so happy to hear it was a hit. I need to make this soup as soon as our fall weather starts up again!

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Jake October 5, 2017 at 4:04 pm
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I have always avoided cabbage but just looking at your photos. I don’t know what it is but this meal looks really appetizing. I’m going to have to make this for me and my wife.

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Angela (Oh She Glows) October 6, 2017 at 11:44 am

I hope you enjoy it…it’s so tasty! It’s my fave way to have cabbage for sure.

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Allison Owens October 10, 2017 at 1:33 am
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Hey, I totally loved your recipe. It must taste great! I will cook it once.
Cheers,
Allison

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TheFoodSea October 12, 2017 at 4:56 am

That looks amazing.

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Felicia October 15, 2017 at 10:30 am

Hi, this looks lovely and I have cabbage and bet ready for the taking in my garden right now! Thanks for the recipe!
Do you ever post nutritional information for your recipes? If not I will plug the ingredients into Sparkrecipes.
Thanks again.

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Nadia October 16, 2017 at 6:38 pm

Just made this tonight….soooo goood!!!
Will make again and again!
I used Paul Newman’s marinara sauce as I had no time to hit Costco. I have also bought the white linen brand sauce and it is great.

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Angela (Oh She Glows) October 17, 2017 at 12:42 pm

Hey Nadia,
I’m so happy you love it as much as I do! It’s one of my biggest recipe “surprises” to date (I really didn’t think I would like it!)

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Denise October 25, 2017 at 7:53 pm

It makes a big batch for just two of us. But I took it to work for lunch every day and did NOT get tired of it – in fact, I came to CRAVE it every day and was sorry by Friday when it was all gone! Unique flavor. Didn’t do the sour cream option. Just a good bread to go with it. Thank you!

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Angela (Oh She Glows) October 26, 2017 at 6:17 am

Hey Denise, Oh I’m so happy you love it as much as we do!

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Brenna November 8, 2017 at 12:29 pm
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Made it, loved it, used the leftovers smothered over noodles with feta cheese and it was just as good! And incase you were thinking you could shave cooking time by brunoise-ing the beets, they’ll still take over an hour. Worth it!

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Angela (Oh She Glows) November 9, 2017 at 7:40 am

Hey Brenna, I’m so happy you enjoyed it so much. Thanks for your review!

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Tara November 8, 2017 at 11:16 pm
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Made this for dinner tonight – it was great!! I didn’t want to attempt to peel and chop rock hard raw beets so I roasted them in the oven before making the soup so the skins would slide off easily (since I discovered this method, I don’t want to deal with beets any other way). Then I followed the soup recipe and added the roasted, chopped beets at the very end. It was delicious! Thank you for the recipe.

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Angela (Oh She Glows) November 9, 2017 at 8:05 am

So glad you enjoyed it Tara. And yes, sometimes roasting and peeling beets is the way to go!

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Amy huber December 25, 2017 at 9:42 pm
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I love borscht and really enjoy the flavours of this soup. I added a couple bay leaves and some caraway seeds to give it more of the borscht flavour.

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Angela (Oh She Glows) December 26, 2017 at 8:20 am

Hey Amy, So happy to hear you enjoyed it. Good call on adding bay and caraway!

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lia January 15, 2018 at 10:14 am
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I’ve made this soup four times in the past year and it has been my absolute favourite comfort food in the last few months! It’s also great to make in batch and eat over the course of a week and I enjoy topping it off with a little yoghurt and pumpkin seeds. I have even converted my beets hating mother into eating this!

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Angela (Oh She Glows) January 15, 2018 at 10:41 am

Hey Lia, Whohoo! That’s so great to hear. We adore it too…it’s one of my fave ways to enjoy beets actually!

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olivia January 30, 2018 at 2:24 pm

Love this soup! Made it few times last year. Just one thought- beets don’t need an hour of cooking, really may be 10-15 min because of the small pieces. I am making this soup right now once again! Thanks for the delish recipe.

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Shelagh February 13, 2018 at 1:55 pm
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I just made this in under 30 minutes with my pressure cooker (Instant Pot)….about 30 minutes in total!! Fabulous with dill!

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Angela (Oh She Glows) February 13, 2018 at 2:14 pm

That’s so wonderful to hear that it worked in the instapot!! Thanks for your review Shelagh!

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Sarah February 19, 2018 at 2:11 pm
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I made this with a 28 oz can of pureed tomatoes in place of the marinara sauce, added in a bit of basil and oregano as part of the onions base to make up for it, and it turned out delicious. Thanks!!

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Monique April 12, 2018 at 7:03 pm

This is delicious! I seriously did not expect it to be this good. Super hearty and satisfying, and the cashew sour cream on top of a bowl adds perfect richness to the soup. I had always wanted to try borscht but thought it looks intimidating. Your take on it is so easy and low maintenance! Will be making this again. Thank you!

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Angela (Oh She Glows) April 13, 2018 at 8:00 am

hey Monique, I’m so glad it was a hit…I can’t get enough! And so healthy too. :)

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