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Julie Ward Borscht

Borscht Soup - Julie Ward

Borscht Soup - 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. 

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Ingredients

  • 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

  • Course

    CourseSide Dish Snack

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Method:

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. 

Method

Method:

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. 

Used in this Recipe

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Tinnock’s Homemade Butter 227g

    Tinnock’s Homemade Butter 227g

    €2.95

  • Carol’s Stock Market Beef Stock 500ml

    Carol’s Stock Market Beef Stock 500ml

    €4.50

  • Llewellyn Premium Irish Cider Vinegar 500ml

    Llewellyn Premium Irish Cider Vinegar 500ml

    €5.95

  • Oriel Irish Mineral Sea Salt Natural 250g

    Oriel Irish Mineral Sea Salt Natural 250g

    €4.60

  • Clashganny Organic Farm 100% Apple Cider Vinegar 500ml

    Clashganny Organic Farm 100% Apple Cider Vinegar 500ml

    €6.50

  • Carol’s Stock Market Vegetable Stock 500ml

    Carol’s Stock Market Vegetable Stock 500ml

    €4.50

  • Tate & Lyle Golden Granulated Sugar 750g

    Tate & Lyle Golden Granulated Sugar 750g

    €1.95

  • Kallo Organic Beef Stock Cubes 60g

    Kallo Organic Beef Stock Cubes 60g

    €2.15

  • Kallo Organic Vegetable Stock Cube 60g

    Kallo Organic Vegetable Stock Cube 60g

    €2.15

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