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