White Bean Borscht recipe

Creamy white beans make this meatless borscht a complete entrée, suitable even for hearty appetites. Serve with a crusty baguette or a few slices of pumpernickel for a healthy, filling dinner.


2 tablespoons olive oil
1 medium onion, chopped
4 cups vegetable broth
2 medium beets, finely chopped
1 medium potato, peeled, cubed
1 carrot, sliced
1 (15-ounce) can white beans, drained
¼ cup tomato juice
½ teaspoon dried rosemary
1 bay leaf
3 tablespoons chopped fresh parsley
2 to 4 tablespoons lemon juice, to taste
Sea salt and black pepper, to taste


1) Heat oil in a large pot over medium. Add onion; cook until softened and slightly golden, stirring occasionally, about 5 minutes.

2) Add broth, beets, potato, carrot, beans, juice, rosemary, and bay leaf; bring to a boil over high heat. Reduce to a simmer and cook, covered, until vegetables are very soft, about 30 minutes.

3) Add parsley; season to taste with lemon juice and seasonings.

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Published: March 29, 2011
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Published by Starsol