This vibrant, ruby-red soup builds deep flavor from a base of softened onion, carrot, and celery before coarsely grated beets go in to release their color and earthy sweetness. Smoked paprika and garlic add a warm, savory backbone, while diced tomatoes and vegetable broth simmer everything into a hearty, brothy base. Tender Yukon Gold potatoes and shredded cabbage make it satisfying enough for a full meal, and a finishing splash of red wine vinegar with a touch of sugar gives the whole pot that classic tangy-sweet borscht balance. Fresh dill stirred in at the end brightens every spoonful with a fresh, herbaceous lift. It's an easy one-pot dinner that fits neatly into a vegetarian rotation, especially on a chilly night when you want something colorful and comforting. Ladle it up with a dollop on top and extra dill for a bowl that looks as good as it tastes.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
Add the garlic and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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