Author: Tonia Schemmel
Method: Instant pot, stovetop
Cook Time: 25 mins
Yield: 8 cups
Category: Soup, vegan, instant pot, vegetarian, gluten-free
Prep Time: 15 mins
Total Time: 40 mins
We found this simple delicious recipe for Borscht on Feasting at Home -a healthy, vegetarian beet and cabbage soup that can be made in an Instant Pot or on the stove top. Warming and nourishing, Borscht is full of flavor and nutrients! Vegan-adaptable and gluten-free. We put our own spin on it by garnishing with our Mind+Body drops.
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 6 large garlic cloves, rough chopped
- 2 stalks celery, chopped
- 1 cup carrots, sliced or diced small
- 1 extra large beet, thinly sliced, or small dice (approx. 2 cups)
- 2 cups red cabbage, shredded or chopped
- 1 cup beet stems and greens, chopped (optional or add another cup cabbage)
- 4 cups veggie broth (or chicken stock or traditional beef stock)
- 2 tablespoons tomato paste
- 1 teaspoon celery seed
- ½ teaspoon allspice
- 2 teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne (more to taste)
- 2 tablespoon apple cider vinegar
- ½ cup fresh dill, chopped
- Plant People Mind+Body drops for garnish
Garnishes: Dollop of sour cream, Greek yogurt or vegan yogurt, Plant People Mind+Body drops.
Set Instapot to “sauté” function.
Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.
Add the broth and tomato paste, spices, salt and pepper. Give and stir and press “cancel” button.
Place the lid on pot and lock, making sure steam release is pointed to ‘Sealing’. Press High Pressure and set to 10 minutes. When time is up, allow to naturally release for 5 minutes then place kitchen towel over the pressure release button and turn to manually release. Once the float valve drops, open the lid.
Stir in the apple cider vinegar. Taste and adjust salt and pepper.To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.
This can also be made on the stove top, in a similar fashion. Heat oil in a dutch oven over medium-high heat. Brown the onions, stirring 4-5 minutes. Lower heat to medium and add garlic, sauté 2 minutes, then add celery, carrots, beets, cabbage, beet greens, stirring to coat. Add broth and tomato paste. Add spices, salt and pepper. Bring to a simmer, cover and simmer on low heat 20 minutes or until beets and carrots are tender.
Continue with recipe above, adding vinegar, adjusting salt and pepper.
For original recipe and text, please visit
Written by Tucker Howe