Veggie Borscht (Beet Soup)

Veggie Borscht (Beet Soup)

Autumn is soup season! Let’s be honest though, soups are cooking all year long at my place, especially this soup. Borscht is well known in Easter Europe; it is a very earthy, grounding soup. Beets are root vegetables that have various health benefits from lowering blood pressure, to reducing inflammation and supporting detoxification. If you love beets and if you love dill, then you will enjoy this bright, nourishing soup.


Veggie Borscht (Beet Soup)


  • 3-4 medium beets (with greens), chopped
  • 1-2 large potatoes, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 1 small yellow onion, chopped
  • 2 cloves of garlic, minced
  • 4-5 cups of vegetable stock or water (plus more, depending on your desired consistency)
  • 1 cup strained tomato sauce
  • 1 small handful fresh dill, chopped
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • Pinch of sea salt and pepper
  • 1 tablespoon avocado oil
  • Optional: pinch of cayenne


  1. Heat avocado oil in a large pot on medium heat. Add onion, cook for several minutes. Add garlic and stir continuously for another few minutes. Add thyme, sweet paprika, dried dill and cayenne (optional). Continue to stir occasionally for one more minute.
  2. Add tomato sauce, beets (including beet greens), potatoes, carrots, celery and vegetable stock/ water. Turn heat up to high until the soup comes to a boil.
  3. Once boiling, reduce to a simmer, cover with a lid and allow it to cook for 35 minutes.
  4. When there are about 5 minutes left on the timer, stir in the fresh dill and cover with the lid once again.
  5. Once done, use an immersion blender to blend the soup into a smooth or partially smooth consistency. Add sea salt and pepper, and adjust other spices as needed. You can also optionally leave the soup chunky.


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