Vegetarian Bean Borscht

I’ve been finding it harder than usual to stay motivated in the kitchen lately. Between shorter daylight for photography, intermittent internet, and a season that encourages indulgence, I’ve slowed down experimenting with new dishes. That said, I’ve been productive around the house—organizing and simplifying—and have been slowly easing myself back into cooking healthier meals. This vegetarian bean borscht is one of those comforting, practical recipes I made a while back and froze in portions. Pulling leftovers from the freezer made me remember how much I enjoy reliable recipes that store and reheat well.

This version was inspired by a beet-and-bean stew a family member shared with me. I adapted it quite a bit and realized, while making it, that the flavors and color are very reminiscent of borscht even though this recipe is meat-free and includes beans and rice. Borscht has many regional variations, and this takes the classic beet-forward tang and pairs it with the heartiness of beans and whole grains. If you enjoy bright, slightly sour soups with earthy beets, you’ll likely appreciate this variation.

Ingredients

1 tbsp oil
1 large onion, diced
3 carrots, diced
1/2 red cabbage, finely sliced
4 medium beets, peeled and diced
7 cups vegetable stock or water
4 cups cooked kidney beans (about 2 cans, rinsed and drained)
1/2 cup apple cider vinegar
1 3/4 tsp salt, or to taste
Black pepper to taste
1 tbsp dried dill (or 2–3 tbsp fresh dill, chopped)
3–4 cups cooked whole-grain rice (I used a mix of red and black rice; brown rice works well)

Instructions

In a large pot or Dutch oven, heat the oil over medium. Reduce the heat slightly and add the diced onion. Sauté for 5–6 minutes until the onion softens and becomes translucent. Add the diced carrots, stir, and cook a few minutes more.

Stir in the sliced cabbage and diced beets, then pour in the stock or water. Bring the mixture to a boil, then lower the heat and simmer until the vegetables are tender. Depending on how large you chop the vegetables and how soft you like them, this will take about 10–15 minutes. For a stew-style texture, cut larger pieces; for a more blended spoonful of flavors, chop the vegetables smaller.

When the vegetables are tender, stir in the apple cider vinegar, salt, black pepper, and dried dill (if using fresh dill, add more and fold in at the end for a brighter herb flavor). Cook for another minute or two, then remove from the heat. Taste and adjust the seasonings: the dish should have a pleasant sourness from the vinegar balanced by the natural sweetness of the beets and carrots. If the vinegar tastes too sharp, add 1 tablespoon of sugar or honey to mellow it out. If you used low-sodium stock or plain water, you may need to add a touch more salt.

Serve the soup over a scoop of rice, or mix the rice into the soup before serving. I prefer to store the rice separately when freezing or refrigerating, since rice absorbs liquid and can thicken the soup over time. Top each serving with a dollop of sour cream or Greek yogurt and a sprinkle of fresh dill if available.

Notes, Variations, and Storage

This vegetarian borscht freezes very well. Portion it into airtight containers and store in the freezer for 4–6 months. Reheat gently on the stovetop and add a splash of water or stock if the soup has reduced too much.

Variations: swap kidney beans for white beans or chickpeas, add a bay leaf for simmering, or stir in a handful of chopped greens toward the end of cooking. If you prefer a smoother texture, pulse some of the soup with an immersion blender before adding the beans.

Tips: use fresh dill for the best flavor when possible, and be mindful of the vinegar—start with the recommended amount and adjust to your taste. Storing rice separately preserves texture and makes reheating easier.

This version keeps the bright beet flavor characteristic of borscht while offering extra protein and whole grains for a satisfying, meatless meal.