Borscht  (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ)  is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup).

  • 1 kg beetroot, topped and tailed
  • juice of 1 lemon
  • 2 litres water or chicken stock (To be kosher: if using the stock you can’t serve with yoghurt or sour cream)
  • 3 small potatoes, peeled and diced
  • 1 large onion, coarsely chopped
  • 1 large bunch of fresh dill, roughly chopped
  • 3-4 cups water
  • 1 tablespoon sugar
  • pepper
  • 2 teaspoons salt
  • sour cream or yoghurt (about 1 dessertspoonful per person)
  1. Peel the beetroots and place them whole into a large pot. Pour over the juice of half a lemon and add water (or stock) to cover. Place the pot over a medium heat and cook for 40 minutes until the beetroot is tender. The beetroot is cooked when the flesh is tender enough for a knife to cut through to the other side without getting stuck.
  2. Remove the beetroot from the liquid and cut into small pieces.
  3. Put the cut beetroot into a large saucepan with the potato, onion and dill. Add sugar and juice of lemon to taste. Season with freshly ground pepper and salt and add three to four cups of water.
  4. Cover and return to the stove. Bring to the boil then simmer for 20-30 minutes.
  5. Blend the mixture.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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