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BORSCHT - Beetroot Soup

Soups are terrific, and can be magic food when made with good homemade chicken stock. We sell fresh organic beetroot in our Farm Shop at the Cookery School.

Serves 6

6 medium beetroots, peeled and cut into small cubes

3 carrots, chopped

2 sticks celery, chopped

2 large cabbage leaves, cut roughly and chopped

1 onion, chopped

2 or 3 bay leaves

6 cups (2 pints/1.2L) vegetable or chicken broth

5 medium -sized potatoes, peeled and cut into cubes

freshly squeezed lemon juice

freshly ground black pepper


1 cup (8fl.oz/225ml) sour cream

fresh dill for garnish

Cook the chopped onion in a little oil until lightly browned.

Place the beetroot, carrot, celery, cabbage, onion and bay leaves into a pan, cover with broth. Add salt and cook until vegetables are tender -  about an hour.

Meanwhile boil the potatoes in salted water, until tender. Strain off the liquid.  Set aside.

When the beets are soft add lemon juice,salt ,pepper, sugar.

Ladle the soup over the potatoes.

Dollop with a generous spoon of sour cream, garnish with the snipped dill.

This is a recipe by
Darina Allen
View all my recipes

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