Top Menu



Borsch soup has been a staple menu item on the tables of Eastern Europe for centuries and is made using a wide variety of different vegetables. The version made with beetroot, which originated in the Ukraine, is the one with which we are most familiar in Britain.

  1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
  2. Cover with the stock. Bring to a rapid boil. Cover the pan, reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
  3. Remove the bay leaf and liquidise the soup until smooth. Adjust the seasoning. Pass the soup through a medium sieve.
  4. Reheat gently - do not allow the soup to boil. Serve with a swirl of soured cream on top.
Recipe Notes

Borsch can also be served chilled!


Print Recipe

Print Recipe
Comments are closed.