Beetroot soup



Prep time

30 minutes

Cook time

1 hr

Sour and earthy, Borscht is a staple of eastern European cuisine.


1.7 litres  vegetable stock
400g  beetroot, peeled, half grated and half chopped
carrot, peeled and diced
brown onion, sliced
celery stick, diced
garlic cloves, crushed
medium potatoes, peeled
70g  cabbage, sliced
1 tbsp  olive oil
4 tsps  smoked paprika
5 tsps all spice
2 tbsps white wine vinegar
Handful fresh dill, finely chopped
Handful  fresh parsley, finely chopped
greek yogurt, to serve
salt and pepper, to taste


1. Add the olive oil to a large pan over a medium heat. Once hot, begin to cook the onions, celery and carrot for 10 minutes or until the onions are soft.

2. Add the garlic and cook for a further 2 minutes.

3. Reduce to a low heat then add the smoked paprika and allspice. Combine and cook for 5 minutes, stirring constantly to ensure the spices don’t burn. Loosen with a dash of water if required.

4. Add the grated and chopped beetroot together with the potatoes then cook for 2 minutes before gradually adding the vegetable stock.

5. Now add the cabbage and white wine vinegar. Mix through and leave to simmer for 20 minutes or until both the potatoes and beetroot have cooked through.

6. Portion the borscht into bowls then top with yoghurt, parsley and dill.

Chef’s tips

Strained yoghurt found in middle eastern food shops adds a great texture to the soup, however normal Greek yoghurt also works well.


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