Borshch Soup Recipe

Borshch By Mark (Flickr) [CC BY-SA 2.0 (], via Wikimedia Commons


 Published 07/05/2015

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A classic Russian/Ukrainian dish. As with all root vegetables, beetroot makes an excellent soup.


  • 2 large uncooked beetroots (about 1lb)
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 turnip
  • 1 large potato
  • 1 stick of celery
  • 2 pints strong chicken stock
  • 1 bay leaf
  • 1 tablespoon tomato puree
  • juice of half a lemon
  • 2 tablespoon finely chopped parsley
  • 1 level teaspoon caster/superfine sugar
  • seasoning
  • chives for garnish
  • 1/4 pint sour cream
(see measure conversions for more information on quantites)


  1. Peel and dice the beetroot.
  2. Prepare all the other vegetables and chop finely.
  3. Put them all into a large saucepan and cover with the stock.
  4. Add the bay leaf and parsley and season well.
  5. Bring to the boil and then cover and simmer for 30 minutes.
  6. Add the sugar, lemon juice, and tomato puree to the soup and continue to simmer for another 30 minutes or until the vegetables are cooked.
  7. Allow to cool and blend in blender.
  8. Re-heat thoroughly and add the sour cream just before serving with a sprinkling of chopped chives.

Prep Time: 25 minutes

Cook Time: 75 minutes

Yield: 4 portions


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