Borscht (Ukrainian beetroot soup)

Gardener:Ev in the South

Date:20 Nov 2021

Blog Type:Mini Challenge - VEGETABLE RECIPES, Recipes

I may have posted a Russian beetroot salad recipe during the last year's challenge. I'm back with yet another Slavic beetroot treat.

Hint: great for late winter/early spring harvests when nothing but carrots and beetroots are left :)


400 grams cheap beef steak (skip for a vegan version)

2 potatoes cut into small chunks

2 small or 1 large onion chopped

1 carrot grated

1 beetroot grated

¼ head cabbage (I used kohlrabi) roughly chopped

2 garlic cloves minced

2 tbl spoons tomato paste

Salt, bay leaf, pepper (I add whole pepper corns)

Water (use vegetable stock if vegan) 3 litres

Dill and Sour cream (to serve)



  1. Make stock by boiling steak in water or use vegetable stock. Once meat is cooked take it out and cut into bite sized pieces, leave to cool.
  2. Add potatoes to stock and cook for 10 minutes. Meanwhile prepare mirepoix by frying onions with grated carrot and a dash of oil on medium heat.
  3.  Transfer mirepoix to the pot. Add cabbage (or kohlrabi)
  4.  Use the, now empty, frying pan to sauté grated beetroot on low heat. After 5 minutes add tomato paste and sauté for further 5 minutes.
  5. Add meat and sautéed beetroot to the pot, season to taste (a bay leaf does not go astray here).
  6. Cook for further 10 minutes, or until potatoes are cooked through.
  7. Serve with a dollop of sour cream and chopped dill on top. The soup gets even better the next day!
Borscht (Ukrainian beetroot soup)