Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Beet and Rutabaga Borscht


Beet and Rutabaga Borscht

Borscht is a traditional Ukrainian soup with a gorgeous purple-red hue.  It’s a delicious way to use beets and can be served hot or chilled.


  • 2 medium carrots, peeled and chopped
  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1 pound (about 3 medium) red beets, peeled and cut into 1/4-inch cubes
  • 1 medium rutabaga, peeled and cut into 1/4-inch cubes
  • 6 cups vegetable stock (see our recipe)
  • Salt and black pepper to taste
  • Parsley or dill for garnish
  • Sour cream for garnish (optional for vegan preparation)


  1. In a large soup pot, saute onion and carrots in olive oil over medium-high heat until onions become translucent.
  2. Add beets and rutabaga, continuing to saute for about 2 minutes more.
  3. Add stock, cover, and bring to boil over high heat.  Reduce heat and continue boiling until beets and rutabaga pieces are soft. Season to taste.
  4. Using an immersion blender or upright blender, process soup until smooth.
  5. Serve warm immediately or chill and serve cool.  Garnish each bowl of soup with fresh parsley or dill and a dollop of sour cream (optional).

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