Beetroot borscht

Beetroot borscht

Borscht is a hearty soup originating from eastern Europe,¬†with each country varying the ingredients slightly. The one ingredient that gets the starring role though, is the gloriously garish beetroot. I’ve always loved beetroot, but up until a couple of years ago, had only ever had it in its pickled state. Now, don’t get me wrong, pickled beetroot is yummy, and I’m not above scoffing it straight from the jar, but it excites me to try beetroot in slightly more unusual recipes.¬†This soup was incredibly filling and was perfect for a cosy Sunday cuddled up on the couch, huddled away from the April snow (I wish I was joking, but this is Scotland and stranger things have happened).


1 tbsp vegetable oil
1 onion, chopped
1 carrot, grated
8 raw or vacuum packed cooked beetroot (not pickled), chopped into largish chunks
400g tin chopped tomatoes
200g baby new potatoes, quartered
1 small red cabbage, thinly sliced
1000ml vegetable stock
3 tbsp white wine vinegar
3 tbsp white sugar
Salt and freshly ground black pepper
Small handful fresh dill, chopped


Heat the vegetable oil in a large soup pot and add the onions. Cook for 3-4 minutes until the onions start to soften. Now add in the grated carrot, beetroot, potatoes and cabbage. Mix well to combine everything before adding in the white wine vinegar, sugar, tinned tomatoes and vegetable stock. Again, give everything a good stir before leaving to simmer on a medium heat for 1 hour.

After 1 hour, season generously with salt and freshly ground pepper. This soup is delicious served with thickly sliced rye bread and garnished with a good helping of fresh dill.

Serves 4

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