Articles FoodSoupYou can’t Beet a bowl of Borscht
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You can’t Beet a bowl of Borscht

By Morrisons Oct 17, 2018

Borscht is a sour-and-satisfying soup that was first served in Eastern Europe (look out for it if you visit Russia, Ukraine or Poland on holiday) and although sometimes made with cabbage, it’s popular with beetroot fans here in the UK too.

Here’s how to make a batch for the chilly months ahead.

Beetroot Soup (Borscht)

You’ll need:

  • 1tbsp sunflower oil
  • 1 onion, peeled and chopped
  • 2 celery stalks, trimmed and sliced
  • 300g potatoes, peeled and diced
  • 600g fresh beetroot, peeled and grated
  • 1.5 litres vegetable stock
  • 1tbsp fresh dill, chopped
  • salt and freshly ground black pepper

A word of warning: Beetroot does tend to stain when being prepared, so if you don’t want bright pink hands use a pair of disposable gloves. Scrub chopping boards immediately after use and wipe with fresh lemon juice – or better still use a glass or ceramic chopping board.

Browse more Beetroot recipes >>

Instructions:

  1. Heat the oil in a large pan and gently fry the onion, celery, potatoes and beetroot for 5 minutes, stirring constantly.
  2. Add the stock and bring to the boil.
  3. Cover and simmer for 35 minutes.
  4. Blend in a liquidiser until smooth, then return to a clean pan and warm through.
  5. Stir in the dill and season to taste.
  6. Serve the soup with a dollop of soured cream and a sprig of dill to garnish (optional).

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