From Cookipedia

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).

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:Average difficulty
Recipe author:JuliaBalbilla
First published:5th December 2013

Best recipe review

Very different!


Tasty, and I also love the idea of sorrel soup.



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


  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

Serving suggestions

Serve with sour cream

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