Borscht Recipe: Easy Ukrainian Beetroot Soup Recipe

Borscht is a type of sour soup that is traditional in Eastern Europe and originates in Ukraine. Although there are many variations of this soup, the predominant ingredient of this soup is typically beetroot, and this gives in a deep red colour. There are also variations of Borscht that contain meat, although this Borscht recipe is a vegetarian version.

It is a fantastic soup to make at any time of year. You can serve it cold in the summer months, like gazpacho, and as a hot and hearty soup in the colder winter months. Due to its vivid colour, it is also a visually appealing option for serving at a dinner party.

Not only is this soup exceptionally tasty, but it is also cheap to make. Furthermore, beetroots are packed full of nutrients. According to Health Line, beetroot is a good source of fibre, vitamin B9, vitamin C, iron, manganese, and potassium.

Here is an easy Borscht recipe.

Ingredients for Borscht

• 8 medium beetroots, peeled and chopped
• 2 red onions, finely chopped
• 2 sticks of celery, diced
• I large carrot, diced
• 2 cloves of garlic
• 1-litre vegetable stock
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional ingredient- 4 tbsp vodka
• Sprigs of dill for decoration
• Soured cream to serve

How to Make Borscht

1. Prepare all the vegetables before you begin.
2. Add the olive to a large saucepan and heat over medium heat on the hob.
3. Then, add the onions, celery, and carrot to the pan and cook for approximately eight minutes, or until the vegetables are beginning to colour.
4. Add the beetroot to the pan and cook for a further ten minutes.
5. Next, add the garlic and then cover the mixture with the vegetable stock.
6. Bring the soup to the boil, then turn down the heat, add the pan lid, and simmer for 30 minutes.
7. If you decide to use vodka, add it at this point along with salt and pepper to taste. Cook for a further five minutes to burn off the alcohol from the vodka.
8. To create a smooth soup, blitz the soup in a food processor or using a hand blender. If you prefer a chunky soup, only blitz half the soup in a food processor and then return to the pan with the rest of the ingredients.
9. Serve with a dollop of soured cream topped with a sprig of dill.

Additional Tips

• Peeling and chopping beetroot can stain your fingers red. To avoid this situation, wear disposable gloves when preparing the beetroot.
• If you are on a dairy-free diet, omit the soured cream from the recipe.
• You might also like our recipe for beetroot and apple soup.
• The vodka is an optional ingredient, so omit this from the recipe if you prefer.
• Some borscht recipes include cabbage, including some Polish versions of the soup. If you want to adapt this recipe, use a quarter of a red cabbage finely shredded, and add to the soup at the same time as the beetroot.
• You can chill this soup in the refrigerator for up to three days.
• If you intend to serve this soup cold, then leave it to cool before putting it in the refrigerator for a couple of hours.