Gluten-Free Borscht
By the Gluten Free Recipes team ·
This hearty gluten-free borscht bursts with the earthy sweetness of beets and tender vegetables, creating a comforting and vibrant broth. A touch of acidity brightens the deep flavors, making each spoonful a delightful experience.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced root vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Borscht: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Borscht: This borscht is naturally gluten-free, relying on root vegetables and cornstarch for thickening instead of gluten-containing grains. Always ensure your stock is certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, diced beef, cooked lentils, or beans)
- 2 cups diced root vegetables (beets, carrots, potatoes)
- 1 cup diced aromatics (onion, celery)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, for added acidity)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and celery and sauté until they begin to soften and become translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- 2
If using cooked protein, add it to the pot now and stir to combine with the aromatics. If using raw meat or poultry, brown it thoroughly on all sides before proceeding. For plant-based options like lentils or beans, they can be added with the stock later.
- 3
Add the diced root vegetables (beets, carrots, potatoes) to the pot and stir them around for about 2-3 minutes to lightly coat them in the oil and aromatics. If using diced tomatoes, add them now and stir to incorporate.
- 4
Pour in the certified gluten-free stock, ensuring it covers the vegetables. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 20-25 minutes, or until the root vegetables are tender when pierced with a fork. The aroma should be rich and earthy.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Slowly pour this slurry into the simmering borscht while stirring constantly. Continue to simmer for an additional 5 minutes, or until the soup has thickened to your desired consistency. Season generously with salt and pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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