This beet beet borscht recipe cabbage borscht is packed with red beets, onions, cabbage, and white beans, perfect for a cold winter night. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This recipe makes enough for a crowd but also freezes extremely well and is a treat to pull out of the freezer and heat up after a long day’s work. It is particularly satisfying to devour on a snowy or rainy night. Enjoy it with some homemade rye or pumpernickel bread, perfect for dipping chunks into the soup. Put beans in a large pot and add cold water to cover generously. Bring to a boil, cover, turn off heat, and let sit 1 hour.

Drain and return beans to pot. Cover again with cold water, bring to a boil, reduce heat to keep a simmer, and cook until beans are tender to the bite, about 20 minutes. Meanwhile, preheat oven to 350 F. Wrap beets in a large sheet of aluminum foil, place on a baking sheet, and cook until tender when pierced with a fork, about 45 minutes.

Let beets sit until cool enough to handle. NOTE: Your fingers may get a little red, so wear gloves if you want to avoid stained hands. In a large pot over medium-high heat add oil, onions, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Add garlic, if using, and cook until fragrant, about 1 minute.

Add cabbage, stir to combine, and cook, stirring occasionally, until cabbage wilts, 3 to 5 minutes. Add caraway seeds and grated beets. Add salt and lemon juice, if using, to taste. Serve hot, with a dollop of yogurt or sour cream and a sprinkle of dill, if you like.

You can also freeze this borscht soup in a freezer-safe container—making sure you leave some headspace—for up to two months. I don’t like this at all. Every item on this page was chosen by The Pioneer Woman team. The site may earn a commission on some products. These easy, colorful ideas simply can’t be, wellbeet. Why are beet recipes so much fun to make, you ask? Man, are these root vegetables delicious.

But it’s the bright, unmistakable color that’s initially captivating, followed by the realization that beetroot can be used in just about any dish. Soups, sides, salads, desserts, easy dinner ideas—you name it, you can probably throw a beet in it. Here, we’re sharing simple, creative beet recipes to keep you inspired, no matter the season. That gorgeous magenta hue also makes an appearance in the dessert recipes on our list: We’re sharing a beet cake, beet ice cream, and even a beet galette. If that’s not enough to intrigue you, the ample pun possibilities surely will. The humble beet, after all, is a pun lover’s dream.

So beetroot to yourself—or should we say, “March to the beet of your own drum”? If you’ve ever roasted beets, you’ll know that they take their sweet, sweet time in the oven—but we’re of the firm opinion that the wait is very worth it. These ones up the ante even further with a fabulous roasted garlic vinaigrette layered with fresh orange juice. Believe it or not, no juicer is required to make this tasty recipe. If you own a standard blender, a strainer, and a large kitchen bowl, you’re in business. It’s even more delicious than the hummus you’re used to, and will instantly brighten any table.

Get the recipe at A Couple Cooks. Not only are these quick-pickled beets incredibly easy to make, but they’re also loaded with flavor and nutrients. Apple cider vinegar, a variety of spices, and a little sugar are the not-so-secret ingredients here. Get the recipe at Yummy Mummy Kitchen. Warming, hearty, and loaded with fiber, this beet and sweet potato soup will keep your whole family full. Add white beans or potatoes to pack an even more satisfying punch. Get the recipe at Sweet Potato Soul.