Total time
55 mins
Prep
20 mins
Cook
35 mins
Per head
£1.72
Difficulty
Easy
A vibrant, ruby-red soup from Eastern Europe. Sweet beetroot, tender vegetables and a gentle sourness make this one of the most comforting soups in the world.
Did you know?
Borscht has been eaten in Eastern Europe for at least 500 years and is Ukraine's national dish. Its deep red colour comes from betalain pigments in the beetroot, the same compound used as a natural food dye. Ukraine has successfully lobbied UNESCO to recognise borscht as Ukrainian cultural heritage.
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Ingredients
- ½ (small, finely diced) onion
- 2 (medium, peeled and diced) carrot
- 2 (medium, peeled and grated) beetroot
- 2 (medium, peeled and cubed) potato
- to taste salt
- to taste black pepper
- 1 tbsp olive oil
- 1 head, finely shredded cabbage
- 2 cloves, minced garlic
- 1 tsp white vinegar
- 1 tbsp sour cream
- 1 bunch fresh dill
- 960ml vegetable stock
- 2 tbsp tomato puree
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Borscht
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