Borscht with Sour Cream
A Ukrainian/Eastern European vegetarian borscht made with fresh beets, green cabbage, Yukon Gold potatoes, carrots, yellow onion, vegetable broth, fresh dill, and sour cream. It is hearty enough for lunch or dinner.
- autumn
- beets
- borscht
- borscht with sour cream
- budget-friendly
- cabbage
- carrots
- cold-weather
- comfort food
- dill
- dinner
- eastern european
- egg-free
- family-friendly
- gluten-free
- leftovers
- lunch
- main course
- meal prep
- one-pot
- plant-based main
- potatoes
- soup
- sour cream
- stovetop
- ukrainian
- vegetarian
- winter
Per-serving nutrition for this recipe.
- Cuisine
- Ukrainian and Eastern European
- Energy
- 247 calories per serving
- Protein
- 5.2 g per serving
- Carbs
- 35.2 g per serving
- Fat
- 10.8 g per serving
- Sodium
- 1745 mg per serving
Shopping options
Check ingredients to include themPackage used · most used first
fresh beets, peeled and grated · 1 Pound
Organic Red Beets
100%
Details
Yukon Gold potatoes, peeled and diced · 1 Pound
Yukon Gold Potatoes
100%
Details
vegetable broth · 8 Cup
Swanson Vegetable Broth
Sale
100%
Details
carrots, peeled and grated · 2 Cup
Kroger® Shredded Carrots
Sale
80%
Details
sour cream · 0.75 Cup
Kroger® Original Sour Cream
78%
Details
fresh dill, chopped · 0.5 Cup
Simple Truth Organic® Baby Dill
70%
Details
tomato paste · 3 Tablespoon
Kroger® Tomato Paste
25%
Details
green cabbage, thinly sliced · 4 Cup
Green Cabbage
25%
Details
yellow onion, diced · 1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Details
apple cider vinegar · 2 Tablespoon
Kroger® 5% Apple Cider Vinegar
6%
Details
vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
kosher salt · 2 Teaspoon
Kroger® Coarse Kosher Salt
1%
Details
Cost Summary
· only what you use
per serving · 6 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- fresh beets-1 lb
- vegetable broth-8 cups
- Yukon Gold potatoes-1 lb
- green cabbage-4 cups
- carrots-2 cups
- yellow onion-1 cup
- sour cream-3/4 cup
- fresh dill-1/2 cup
- tomato paste-3 tablespoons
- vegetable oil-2 tablespoons
- apple cider vinegar-2 tablespoons
- kosher salt-2 teaspoons
Prep the vegetables: peel and grate the fresh beets and carrots, thinly slice the green cabbage, dice the Yukon Gold potatoes, dice the yellow onion, and chop the fresh dill.
Use care when peeling and grating beets, since they can roll on the cutting board.
Keep fingers clear of the box grater while grating beets and carrots.
Heat the vegetable oil in a large soup pot over medium heat. Add the yellow onion and cook for 4 minutes, stirring often, until softened.
Use caution when adding onion to hot oil to avoid splatter.
Add the carrots and fresh beets. Cook for 6 minutes, stirring often, until the vegetables look glossy and begin to soften.
Stir in the tomato paste and apple cider vinegar. Cook for 1 minute to deepen the color and lightly coat the vegetables.
Add the vegetable broth, Yukon Gold potatoes, green cabbage, and kosher salt. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.
Pour broth carefully into the hot pot to reduce splashing.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the cabbage has softened.
Simmer soup gently to reduce splashing from the hot broth.
Turn off the heat and stir in the fresh dill. Let the borscht stand for 5 minutes so the flavors settle.
Ladle the hot borscht into bowls and top each serving with 2 tablespoons sour cream.
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