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. 
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 51 reviews |
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Hunky Heartbeet Cabbage Soup
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
Total 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 (1.25 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:
- Add the coconut oil into a large pot. Over medium heat, sauté the onion for about 3 to 5 minutes, stirring once or twice.
- Add the diced cabbage and beets. Stir again. Continue sautéeing for another few minutes.
- 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.)
- 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.
- 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
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!
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+
{ 145 comments… read them below or add one }
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.
This looks incredible!
Paige
http://thehappyflammily.com
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!
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:)
This looks AMAZING! X
Izzy -https://pinchofdelight.wordpress.com
Angela -this looks amazing….just wish my kids could still be talked into trying new things – teenagers!
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.
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.
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 :)!
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
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!
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!
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.
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. :)
I made this using precooked beets and simply heated the ingredients after sauteeing onions and cabbage. It was outstanding!
Could you do this in a slow cooker?
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.
Just wondering how you think it would be with green cabbage instead of the purple?
Hi Heather, I think this would turn out just fine with green cabbage!
Saw this recipe this morning, went and bought some beets and just tried a bowl. SOOO GOOD I love this soup.
That’s great, Christina! I’m so pleased you enjoyed it.
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
Hope it’s a hit, Deb! I’d love to hear how you like it. :)
If you’re moving away from using disposable produce bags, please consider not using disposable gloves as well!
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
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
Thanks so much for sharing, Viviane! That’s great to know, and I’m so happy it turned out so well using that method.
Ahh, thank you for putting this! I’m going to try it today, I was hoping for some extra directions!! <3
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.
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.
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.
Forgot to give this recipe a star! *****
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! :)
Love this flavor & color, excellent making :) great to watch your blogs!
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!!
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!!
Looks delicious! I’m making this today except adding some turkey sausage in the beginning. Thank for sharing!
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.
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!
Wow that looks really good!
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.
Thanks for sharing those tweaks, Zuly! I’m sure they added a delicious twist to the recipe. So glad you enjoyed the end result!!
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
This sounds wonderful and so nutritious! I want to try it… :)
If you give it a try, I hope it’s a hit! I know I can’t get enough. :)
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?
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! :)
OK, thanks Angela.
I don’t know how you have time to answer all these questions :-)
Love this soup recipe! Simple, delicious, and beautiful. Thank you!
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!
Aw, thanks so much for the lovely comment, Jen! I’m thrilled your husband enjoyed the soup, despite his beet aversion. ;)
This is really an Delicious Soup!!
Thanks Angela :)
Finally got a chance to make this last night and it was soooooo good! It looked gorgeous when I swirled yogurt into it.
So happy it was a hit, Hannah! I can just imagine how great the colour contrast with yogurt looked, too. :)
I am happy that I found this blog.
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!
So thrilled it was a hit, Lacey!! :)
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…
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! :)
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!).
I can’t wait to try one on my own!
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!!!!!
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.
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.
DIY bags are such a great idea, Annie! And you gotta love that they’re washable, too. Did you work from a pattern?
Made this yesterday. Amazingly yummy and super easy :)
Hi, do you this would work well with vegetable broth instead of water?
Hey there, I don’t see why not!
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) ;)
Loved by the whole family! Husband was skeptical of the marinara but was very pleasantly surprised:)
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!
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 :)
Look delicious, Very healthy and yummy recipe. Last night I made it and my grandpa really like it.
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.
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 :)
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.
Amazing!! Put this in for 30 minutes into the pressure cooker and turned out perfectly! Thanks for sharing!
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.
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!! :)
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! :)
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.
Excellent
Cool!
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! ?
Hi Angela, can I substitute the cabbage woth chard? Any thoughts on this?:-) Thanks, Nina
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!
Absolutely delicious!! I added a bit of red vinegar while cooking and served with either cashew cheese and dill or horseradish.
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.
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!
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!
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.
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
Will have to try this.
Thanks for posting.
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!
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.
This is really an Delicious Soup!!
Thanks Angela :) https://doyousew.com
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!
this is AWESOME!!! yummy. I can’t wait to try this! Pinned! so healthy!!
I have not tried this recipe yet, but soon i am going to. Hope it will go as pretty a it looking here.
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.
Glad you liked the recipe, Nikki! And I totally agree–I love how the colour just pops!
Just starting vegan lifestyle, this sounds amazing!
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!
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!
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. :)
I am not vegan, but this recipe looks soooo good ! I may have to try it out.
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
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!
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.
I hope you enjoy it…it’s so tasty! It’s my fave way to have cabbage for sure.
Hey, I totally loved your recipe. It must taste great! I will cook it once.
Cheers,
Allison
That looks amazing.
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.
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.
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!)
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!
Hey Denise, Oh I’m so happy you love it as much as we do!
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!
Hey Brenna, I’m so happy you enjoyed it so much. Thanks for your review!
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.
So glad you enjoyed it Tara. And yes, sometimes roasting and peeling beets is the way to go!
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.
Hey Amy, So happy to hear you enjoyed it. Good call on adding bay and caraway!
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!
Hey Lia, Whohoo! That’s so great to hear. We adore it too…it’s one of my fave ways to enjoy beets actually!
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.
I just made this in under 30 minutes with my pressure cooker (Instant Pot)….about 30 minutes in total!! Fabulous with dill!
That’s so wonderful to hear that it worked in the instapot!! Thanks for your review Shelagh!
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!!
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!
hey Monique, I’m so glad it was a hit…I can’t get enough! And so healthy too. :)
Delicious. Made this soup last night and only used fresh tomatoes as no marinara sauce on hand. It turned out so good and will certainly make it again.
Hi Joanne, I’m so glad fresh tomatoes worked too. It’s the perfect time of year for throwing them in soup! I’ll have to try it soon.
I just pulled the beets from my garden and was looking for something to make. I cooked the beets in my instapot to make the peeling easy, and added the beet greens to not waste them- really good.
Fingers crossed that my 3 1/2 year old daughter will like this as well!
I love that you cooked the beets in the IP…great idea! I can’t wait to try that.
This was so good! I had a couple of GIANT beets from a friend’s garden and some red cabbage to get rid of… so this soup came to mind!
I added a couple of tablespoons of apple cider vinegar towards the end of cooking– beet soup (borscht) always was vinegary when my grandma made it so I wanted to have that flavour!
The marinara hack is such genius! I will make this again and again, thanks Angela, you never disappoint!
Hey Allison, I love that you tweaked the soup based on your grandma’s recipe! So glad it was a hit :)
This was yummy but I added in soy sauce and vinegar to add a little bit more depth. And that just hit the spot. I love how this recipe is so easy, superhealthy and so cheap to make! Only set back, you really need to find quality beetroot else the flavour won’t be there.
I love your tweaks Monique :) I’ll definitely have to try that!
LOVED IT!! But holy cow did it take a long time to cook. Instant pot version PULEASE!
haha you read my mind because this soup is on my IP conversion list!! ;)
Is it possible to use canned beets with this and just cook it for less time?
Hey Amy, That’s a great question and I’m sorry I haven’t tried it out before so I’m not sure! I’m not sure how it would impact the texture and flavour…would take some experimentation probably! If you try anything I would love to hear how it goes.
So easy and so delicious!
Thanks so much! :)