• Milda

Easy winter Borscht recipe

I love sharing this simple and yet such a nourishing recipe of king beetroot. A classic recipe of Borscht is widely made in the kitchens of Eastern Europe and Russia and each cook will have their own recipe, perfected through generations.

This is from my own personal collection of '100 ways to enjoy beetroot', which is so easy to do after the harvest of autumn. Beetroot will be a seasonal star in the vegbox for a couple more months, so best to save this recipe with favourites as it's so easy to make!

Even 70 years ago, when not much food was available in the depths of winter, Borscht would get the much needed iron, calcium and C vitamin to keep the immunity up.

Serves: 4

Time: 40min


2 medium sized beetroots, peeled and grated

1 carrot, cubed

2 medium sized potatoes, peeled and cubed

1 red onion, diced

2 tbsp olive oil

2 garlic cloves, minced

1 vegetable stock cube

1-1.5l of water

Salt and pepper to taste

Chopped dill or parsley to garnish

Sour cream to top


  1. Heat the olive oil in the pot and add crushed garlic and onion to hot oil.

  2. When onions soften, add beetroot, carrots and potatoes to a pan and brown them up. Add 1/2 cup of water and put the lid on for a few minutes.

  3. In the meantime boil 1l of water in the kettle and dissolve the vegetable cube in a separate bowl.

  4. Add the stock to vegetables and bring to boil. Stir occasionally until beetroot and potatoes are tender. May take 20-30min.

  5. Season to your taste and add more hot water if you prefer more liquid in the soup.

  6. Once done, serve in bowls, top with sour cream and chopped dill or parsley.


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