Healthy Vegetable Borscht

Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. butter
  • 1 lb. fresh beets, cut into julienne strips (about 5 cups)
  • 3 stalks celery, cut lengthwise into julienne strips (1½" long)
  • ½ cup sliced carrots
  • 1 medium turnip, grated
  • 1 large onion, peeled and finely chopped
  • 1 clove garlic, peeled and minced
  • 5 cups vegetable broth
  • ⅓ cup tomato paste
  • 1 Tbsp. white vinegar
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper


  • Heat the butter in a medium (4-quart) saucepan to bubbling. Add the beets, celery, carrots, turnip, onion, and garlic. Cover and cook over medium heat for 15 minutes, stirring frequently.
  • Pour in the stock and add the tomato paste, and vinegar. Bring to a boil; reduce heat and simmer until the vegetables, especially the beets, are fork tender—about 30 minutes over medium-low heat. Stir occasionally. Add salt and black pepper. Spoon the hot soup into heated bowls.