Borsch – a Russian or Ukrainian soup.

Mumma always said sharing is caring.

I spent longer trying to figure out what spelling of borsch I would use then I did making this recipe. Did you know there are at least 7 ways of spelling it? 7!! Borscht, Borsch, Bortsch, Borstch, Borshtch, Borsh, Borshch. Now my brain just hurts (sorry if yours does too) and I’ve looked at the word Borsch too many times that nothing in the world makes sense anymore.

When I first heard about borsch and the fact that it was beetroot soup I found the sound of it totally uninteresting. But trust me, it’s good! Especially in the winter. The Russians/Ukraines know what they’re doing.

Borsch can’t be beet ;), it’s packed full of vegetables and beans making it a nutrition powerhouse. Beetroots are good for helping blood flow and are rich in inorganic nitrates which can help lower your blood pressure.

I love serving Borsch with Russian Pelmeni as a side, for a hearty filling meal. You can also eat it as is for a meat-free protein packed lunch/dinner or if you want to add meat feel free to. Smoked pork, pork sausage or ribs all go incredibly well.

You must, I mean must serve it with some form of Rye/Black Bread. My partner likes to rip it up and let soak in the soup and become soggy. I don’t, I just like to dip. Either way, you need bread.

5 from 5 votes

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Borsch

Prep Time

20 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 40 mins

 

Simple Russian/Ukrainian Soup made from beets, potatoes, beans, carrots and onions. Flavoured with dill, garlic and vinegar. Serve with sour cream and bread.

Course: Soup

Cuisine: Russian

Keyword: Borsch

Servings: 6 people

Author: Tilly

Ingredients

• 3 large beetroots
• 4 medium potatoes, diced
• 1 brown onion, sliced
• 3 medium carrots, grated
• 3 cloves of garlic, diced
• 1 tsp olive oil
• 4 tbsp tomato paste
• 1 can red kidney beans
• 2 cups beef stock
• 1 tbsp chopped dill
• 3 tbsp white vinegar
• salt and pepper to taste

To serve

• black bread
• sour cream

Instructions

1. Boil beetroot for 40 minutes or until butter knife tender. Remove and let cool. Add the chopped potatoes into the water you just cooked the beets in and boil for 15 minutes. 

2. In a frying pan cook carrot, onion and garlic in olive oil until soft and caramelised (about 10 minutes). Add in the tomato paste and cook off for another minute. Remove from heat and set aside. 

3. Peel and julienne the beetroot, add them back into the pot. Add a can of kidney beans with there juice, the stock* and the carrot onion mix.  Let boil for 10 minutes.

4. Just before serving add fresh chopped dill, the vinegar and seasoning to taste. 

5. To serve sprinkle with some dill, add a dollop of sour cream and serve with black/rye bread. 

Recipe Notes

*  I like my soup on the thicker side if you want a thinner soup add some more stock - cup or two. 

Watch the video for Borsch here:

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Mumma always said sharing is caring.