Vegetarian Maple & Beet Borscht

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Roasted beets bring deep caramelized sweetness to this vibrant soup, balanced with a tangy hit of apple cider vinegar and a touch of maple syrup for that classic sweet-tart borscht flavor. Carrots, sweet potato, and shredded cabbage simmer together into a hearty, vegetable-packed base, while garlic, fresh ginger, and turmeric add warmth and depth to every spoonful. Fresh dill and parsley scattered on top brighten the whole bowl right before serving. It's a cozy, colorful soup that comes together in one pot, and it's a great choice for a vegetarian table. Serve it with crusty bread for a satisfying, plant-forward meal that still feels substantial enough for a chilly night.

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Ingredients

4 servings

For the soup

1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
Beets Bunch Fresh Organic Beets Red Beets Cal-Organic Farms® Healthy By Choice Organic Bunch Beets Red Beet
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1 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
1 medium sweet potato, peeled and cut into ½-inch cubes
2 cups green cabbage, thinly shredded
4 cups bone broth
Chef's tip
Use the same amount of low-sodium vegetable broth. It won't give the body or richness of bone broth, so it's best where broth is mainly a cooking liquid or flavor base.
1 cup water
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp salt, plus more to taste

For serving

2 tbsp fresh dill, roughly chopped (optional)
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the cubed beets with 1/2 tbsp of the olive oil and a pinch of salt on a rimmed baking sheet, spreading them in a single layer. Roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and the beets are tender when pierced with a fork.
2
While the beets roast, heat the remaining 1/2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 6–7 minutes.

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