Borscht Soup by Julie Ward

Borscht Soup by Julie Ward

Originating in Eastern Europe, Borscht will delight the eye and soothe the soul. With it’s distinctive, rich beetroot colour and nutrient rich ingredients, it is the perfect warming winter soup. 


  • 300g beetroot, peeled
  • 50g butter
  • 1 small onion, 1 small carrot, 1 stick of celery peeled where necessary and cut into small dice
  • ½ tsp allspice
  • 1 bay leaf
  • 1.5l gelatinous beef stock (or vegetable stock if you prefer)
  • 2 medium floury potatoes peeled and cut into small dice
  • ½ small cabbage, shredded
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp cider vinegar
  • 1 tsp sugar
  • ½ tsp ground black pepper
  • ½ tsp sea salt
  • Sour cream or kefir and fresh dill, to serve


1. Cut the peeled beetroot into small dice. Melt the butter in a large pan and then soften the onion over a gentle heat for 3 minutes. Add the garlic and cook for 2 minutes.

2. Add the carrot, leek, celery, diced beetroot, allspice and stir well to coat with butter. Cook for 5 minutes.

3. Pour in the stock, the potatoes and the bay leaf. Bring to the boil and allow to simmer for 20 minutes. Add the cabbage and cook for a further 10 minutes until all the vegetables are tender.

4. Add the vinegar, sugar, pepper and salt. Cook for a further 5 minutes.

5. Remove the bay leaf. Blend to a smooth consistency. You can also leave it unblended if you prefer a chunkier soup.

6. Serve with some sour cream or kefir.

Borscht can also be served cold in summertime and makes a great lunch served with hard boiled eggs and potato salad. 

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