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Borscht is a staple dish in Eastern Europe and Russia, and since we grow so many beets, making borscht is a great way to combine those with our onions and carrots!  You can make it slowly on the stove, or in the Instapot.  Either way it makes a delicious, sweet, and warming soup!  


  • 4 raw beets
  • 1/4 lb green cabbage
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp parsley, fresh chopped
  • 2 tbsp. oil such as coconut, avocado, or ghee
  • 8 cups water
  • Salt and pepper
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1/2 cup sour cream (optional- but makes it very yummy!)


  • Peel and wash the beets and cut them into small cubes, you should have 2 cups.  
  • Wash and cut the cabbage into thin strips, which yields 1 cup.
  • Wash, peel and slice the carrot and celery, as well as onion and parsley. 
  • Sautee onion in oil until soft and transparent. 
  • Add the beets, carrots, celery, water and salt and pepper, then bring to a boil.
  • Cover and cook for 45 minutes.  
  • Add cabbage, garlic, and tomato paste and cook for another 30 minutes. 
  • Add lemon juice and parsley, and adjust seasoning to taste. 
  • Garnish with a spoonful of sour cream and serve! 
  • Delicious! 

Serves about 8.