Four bowls of beetroot borscht


  • serves 4
  • Easy

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


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



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


  • 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

Nutritional Information

  • Kcals 353
  • Fat 11.7g
  • Saturates 3.2g
  • Carbs 40.5g
  • Sugars 21.2g
  • Fibre 12.5g
  • Protein 15.2g
  • Salt 0.7g