Beetroot Soup (Borsch)

Borsch is a Ukrainian soup by origin. It’s quite popular in Russia and it is made primarily with beetroot, cabbage and potatoes. 

Beetroot Soup (Borsch)
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Prep Time
10 min
Cook Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 40 min
  1. 500 g beef bones
  2. 1 tbsp sunflower oil
  3. 1 onion, finely chopped
  4. 1 medium carrot, grated
  5. 2 small beetroots, cooked and diced
  6. 3 tbsp tomato paste
  7. 1 tsp vinegar
  8. 3 garlic cloves, crushed
  9. 2 potatoes, peeled and diced
  10. 1/4 green cabbage, shredded
  11. 3 bay leaves
  12. salt and pepper to taste
  13. bunch of fresh parsley
  1. Boil 1.5l water in a large saucepan. Add the beef bones and simmer for 1-1 1/2 hours. Remove the meat and pour the stock through a sieve to a clean saucepan. Add the beef bones.
  2. Meanwhile, heat oil in a pan. Add chopped onion, grated carrot and a ladle of water. Sweat over medium-high heat until soft.
  3. Stir in beetroot, tomato paste, vinegar, garlic, and ladle of water. Sweat for another a few minutes.
  4. Add diced potatoes to the saucepan with the beef bones. Bring to a boil.
  5. Add shredded cabbage. Simmer for 5 minutes.
  6. Add fried vegetables and bay leaves.
  7. Season with salt and pepper. Simmer until the potato is cooked.
  8. Check and adjust seasonings if required.
  9. Remove from the heat. Add chopped parsley, cover with a lid and leave to rest for 5 minutes.
  10. Pour the soup in a plate, top with 1 tbsp of soured cream, serve warm.
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