Red Kidney Beans Borscht Recipe

Red Kidney Bean Borscht is a hearty, meat-free twist on the classic Eastern European soup. Packed with vibrant veg and protein-rich beans, it’s a flavourful, budget-friendly comfort dish perfect for any chilly day.

Borscht Reinvented: A Vegetarian Classic with Endless Variations
Red Kidney Bean Borscht is a beautiful showcase of how traditional recipes can evolve without losing their soul. Rooted in the bold flavours of beetroot, this meat-free version celebrates the richness of Eastern European cuisine while embracing vegetarian alternatives. With over 25 recognised variations—and thousands more passed down through families—borscht invites creativity. From the robust Moskovsky and Ukrainian styles to the refreshing Lithuanian cold borscht with kefir, each version has its own charm. This recipe swaps meat for hearty red kidney beans, adds optional veg like sweet peppers and celery, and keeps the broth vibrant and full-bodied, all without compromising on comfort or tradition.

Serving Ideas & Storage Tips
To truly elevate your Red Kidney Bean Borscht, serve it with a dollop of sour cream, a sprinkle of fresh dill, or sliced green onions. Traditional sides like garlicky pampushky rolls, sauerkraut, or Borodinsky rye bread add texture and contrast. Fancy something extra? A side of marinated mushrooms or even a chilled shot of vodka can take the meal up a notch. As for leftovers—this soup only gets better with time. Store it in an airtight container in the fridge for up to 4 days, and reheat gently to preserve the layers of flavour. It's the kind of dish that tastes even more comforting the next day.

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RED KIDNEY BEANS BORSCHT RECIPE

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Red Kidney Bean Borscht offers a meatless twist on the classic comfort dish. This hearty vegetable soup, enriched with protein-packed red kidney beans, is a budget-friendly delight perfect for any occasion. Dive into tradition with this modern, wholesome recipe.

Ingredients

New VEGETABLE STOCK INGREDIENTS

• 1 medium carrot, washed, cut in halves
• 1 medium onion, washed but unpeeled, cut in halves
• 1 green pepper, washed and cut in halves, seeds removes
• 1 leek – white part, chopped in 2-3 pieces
• 1 parsnip, washed and cut in halves
• 2 celery stick, washed and roughly chopped
• 2-3 bay leaves
• 3-4 black peppercorns

FOR BORSHT

• 2 medium carrots, grated
• 2 onions, finely chopped
• ½ white cabbage, shredded
• 1 pack of pre-boiled beets (3-4 medium sized beets), grated
• 2-3 tablespoon of tomato paste or tomato puree
• 2 tomatoes, finely grated (not chopped, but grated)
• 4 medium potatoes, chopped
• 1 can of red kidney beans (400 gr), drained
• 50 gr butter, unsalted
• pinch of salt, pinch of black pepper
• lemon juice or vinegar – optional
• for serving: garlic cloves, rye bread, sour cream, 50 ml of С2Н5ОН 40 % + H2O 60 % (optional 😉 )

Instructions

1. Begin by preparing the stock. Place the vegetables, bay leaves, and peppercorns into a large soup pot. Add approximately 4 litres of cold water. Set the pot on the stove and allow it to come to a boil. Once boiling, reduce the heat to low and let it gently simmer for 1 to 1.5 hours. After simmering, strain the stock, remove and discard vegetables.
2. Return the stock back to the clean pot, put it on the stove and bring it to boil. Wash, peel and chop the potatoes. Put potatoes to the boiling stock, reduce the heat to medium, and cook for 15 minutes.
3. Meanwhile, in a large skillet, melt half the butter over medium heat. Add the chopped onion and grated carrots, sautéing for about 5 minutes. Next, stir in the tomato paste, grated tomatoes, and grated beets. Add the remaining butter, along with a pinch of salt and black pepper, add can of red kidney beans. Mix everything together well, cover with a lid, and let it cook for an additional 10 minutes.
4. Transfer the sautéed vegetables from the skillet into the pot. After 5 minutes, add the prepared shredded cabbage, allowing it to cook for another 5 minutes. Finally, let the borscht rest for an additional 10 minutes. If desired, can add vinegar or lemon juice.
5. Ladle the borscht into deep soup bowls, sprinkle with fresh herbs, and serve with sour cream, garlic cloves and rye bread.

Notes

• If you prefer a brightly coloured borscht, add a tablespoon of vinegar or lemon juice to the broth. The anthocyanins in beetroot, when exposed to an acidic environment, shift to a vibrant pinkish-red hue.