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This ruby red beetroot soup is a signature Russian dish which is as hearty as it is colourful.


Borscht  beetroot soup
Borscht beetroot soup


2 tablespoons butter 
1 onion, finely chopped
1 small cabbage, shredded 
2 potatoes, diced 
1 large carrot, diced 
2 beetroots, peeled and diced 
6 cups rich beef stock made with beef on the bone and aromatics 
1 bay leaf 
2 tablespoons tomato paste 
3-5 cloves garlic 
2 tablespoons chopped parsley 
1 tablespoon chopped dill 
Salt and pepper 
Lemon juice or vinegar to taste 
Sour cream, to serve
Fresh dill, to garnish


Melt the butter in a large deep pan; add the onion and sauté till golden and soft. 

Add the vegetables and the stock with shredded meat from the bones, if any.

Add the bay leaf and tomato paste with the garlic and cook on low heat till the vegetables are soft. Add more stock or water if necessary.

Stir in the chopped parsley and dill and season with salt and pepper and lemon juice.

Serve in bowls topped with dollops of sour cream and sprigs of dill.

Serves 4-6

Category : Soup

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Spice Index : 2 (On a scale of 1 to 5)

Labour Index : 2 (On a scale of 1 to 5)

Recipe Provider: Rita D’souza