Four bowls of beetroot borscht

Borscht

Name: Borscht
Total time: 1 h
Yield: Serves 4
Ingredients: 2 tbsp rapeseed oil; 3 medium (about 500g) beetroots peeled and diced; 1 onion diced; 1 carrot diced; 1 stick celery diced; 2 bay leaves; crushed to make ½ tsp black peppercorns; 1.5 litres beef stock; 400g tin chopped tomatoes; 2 medium (about 500g) potatoes diced; ½ (about 300g) savoy cabbage shredded; 1 tbsp apple cider vinegar; 75ml soured cream; a handful dil to serve

Adam Bush

Published: January 1, 2021 at 9:28 AM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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This classic Eastern European beetroot soup mirrors the Italian minestrone – what you put in it and why can differ according to season, village and country. Here's our simple winter vegetable version

Low calorie

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Alternatives

Complete the dish

Try this recipe for borscht, then check out our beetroot soup with blue cheese, beetroot burgers, beetroot risotto and more beetroot recipes.

Ingredients

Nutrition

2 tbsp rapeseed oil
3 medium (about 500g) beetroots

peeled and diced
1 onion

diced
1 carrot

diced
1 stick celery

diced
2 bay leaves
crushed to make ½ tsp black peppercorns
1.5 litres beef stock
400g tin chopped tomatoes
2 medium (about 500g) potatoes

diced
½ (about 300g) savoy cabbage

shredded
1 tbsp apple cider vinegar
75ml soured cream
a handful dil

to serve

Nutrition: per serving

kcal353

low
fat11.7g
saturates3.2g
carbs40.5g
sugars21.2g
fibre12.5g
protein15.2g
salt0.7g

Method

step 1

Heat the oil in a large pan or casserole over a medium heat and add the beetroots, onion, carrot and celery with a pinch of salt, the bay leaves and black pepper. Cook for 10 minutes, stirring regularly, until the vegetables are softening around the edges, adding a splash of water if it sticks. Pour in the stock and chopped tomatoes, and simmer gently for 20 minutes. Stir in the potatoes and cook for another 20 minutes until the beetroot and potatoes are cooked through.
step 2

Stir in the cabbage and simmer for 5 minutes until the cabbage is just cooked but still has a little bite. Season and stir in the apple cider vinegar. Divide between bowls and top with soured cream and dill.

We've got more beetroot recipes to try

Salt-Baked Beetroot with Herby Yogurt Dressing

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.2 ratings

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