Saturday, 12 February 2011

Traditional Beetroot Soup (Borscht)

After that very stylish pink soup, here's a more traditional non-creamy beetroot soup, where the beetroot is left in rustic chunks, in its lovely sweet red juices. Borscht is a soup very commonly found in many Eastern European countries, and there are so many ways of preparing it depending on region, but you can never really go wrong with this sweet and beautiful root vegetable.

Beetroot Soup (Borscht)
1 medium onion, sliced
1 large beetroot, chopped
1 small carrot, chopped
1 small tomato, chopped
1/4 cup homemade stock (I used chicken. traditionally, it's beef stock)
1 bay leaf
1 tsp extra virgin olive oil
(opt) 1 tsp red wine vinegar/apple cider vinegar

To serve
1 tbsp plain yogurt
fresh dill

1. Saute the onions in the evoo till translucent.
2. Add the rest of the ingredient, bring to a boil and let simmer for 45 min.
3. Serve with a dollop of yogurt and fresh dill. (chives will work too)

This ruby-coloured soup is just bursting with sweetness, and earthy flavours, balanced by that sharp tang of the yogurt and the freshness of dill. Its clean yet hearty flavours are perfect for winter, plus, again, isn't it nice to see something bright and colourful when it's grey outside? Boo london skies.


  1. I know my comments are hardly relevant to the recipe itself or related aspects of food and nutrition, buuttttttt I really like the wine / deep red colour of the soup!

  2. Haha it's the latest in-season colour isn't it?

  3. Yum! Beets are so gorgeous...and they're one of my favorite veggies. Your soup sounds fantastic. Thank you for sharing it w/ the hearth and soul hop this week :)

  4. Oh wow!! How fantastic.
    And now just this recipe- I am loving your blog- and many of your recipes!!

    I wanted to invite you to share this recipe (and others) at a weekly event I host titled Seasonal Sundays.(
    Im getting the impression you eat pretty seasonally :) So much inspiration on this site.

    Have a wonderful weekend!

  5. Thank you!!

    @Brittany: I would love to (: