Borscht

Borscht (also borsht or borshch) is a vegetable soup from Eastern Europe. It is traditionally made with beetroot as a main ingredient which gives it a strong red colour. There are many variations of this soup and this version has a Ukrainian influence. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green (zelioni) borscht (sorrel soup).

Borscht

Servings:	Serves 4 to 6 people
Calories per serving:	594
Ready in:	2 hours 45 minutes
Prep. time:	15 minutes
Cook time:	2 hours 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	5th December 2013

Best recipe review Very different! 4.6/5 Tasty, and I also love the idea of sorrel soup. Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 60ml vegetable oil
• 4 large onions, peeled and thinly sliced
• 4 carrots, peeled and cut into 2.5cm lengths
• 2 medium potatoes, peeled and chopped
• 3 medium beetroots, peeled and half grated and half chopped
• 4 large cloves of garlic, peeled and chopped
• 2 large tomatoes, chopped
• 2 tablespoons vinegar or lemon juice
• ¼ head of cabbage, chopped
• 2 litres vegetable stock
• Parsley and/or dill (to taste)
• Salt (to taste)
• Sugar (to taste)

Method

1. Heat the oil in a stock pot and fry the onions until golden-brown at a medium heat, stirring regularly.
2. Add the carrots, potatoes, chopped beetroot and garlic and cook for a further 5 minutes.
3. Add the tomatoes and grated beets together with the vinegar or lemon juice.
4. Mix everything, then cover the pan with a lid and cook for 5-10 minutes more at low heat.
5. Add the stock on a medium heat and when boiling, add the cabbage and simmer for 20 minutes.
6. Add the parsley, and dill.
7. Add the salt and sugar if using.
8. Heat through and leave for 2 hours for the flavours to develop.
9. Reheat and serve

See also

• Our favourite beetroot recipes

Serving suggestions

Serve with sour cream

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