Borscht – Beetroot Soup

Borscht - Beetroot Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A gorgeous beetroot soup to indulge in

Going down with a cold? Borscht this down the hatch – this beetroot soup is unbelievably good for you (and kind of funky looking!)


  • 4-5 decent sized beetroot, peeled and grated
  • 2 onions, diced
  • 2 carrots, cut into coins 
  • 5 tomatoes, diced
  • 1.2 litres of vegetable stock
  • 1 knob of butter
  • 3 celery sticks, diced
  • 1 tablespoon of red wine vinegar 
  • 1 tablespoon of sugar (optional)
  • Salt and pepper for seasoning (optional)


  1. First off melt the butter and fry off the onions until their soft.  Turn to a low heat and then add 2 thirds of the the beetroot, carrot and celery and cook for 5 minutes, stirring it every so often.
  2. Increase the heat to medium – add the garlic, tomatoes, red wine vinegar, sugar and vegetable stock and bring the mixture to the boil.
  3. Reduce the heat to simmering and simmer for an 1 hour or until the vegetables are soft.  Add the remaining beetroot and season with salt and pepper.  Leave to cool for around ten minutes.
  4. If you’re out to impress presentation wise, serve with a dollop of sour cream on top and a slice of rye bread.

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