Russian Beetroot Soup — Borscht

21 November 2016

Written by Jennie Bayliss


Borscht is a traditional Russian recipe with an earthy tang from the beetroot and a very slightly sweet flavour from the cooking apple. It’s a great winter soup for its colour alone can lift your spirits and beetroot has great nutritional benefits too.


Makes 6 portions

  • 25g coconut oil
  • 1 teaspoon of cumin seeds
  • 2 medium red onions
  • 450g raw beetroot, peeled and chopped
  • 2 celery sticks
  • 1 pointed sweet pepper
  • 120g mushrooms, wiped and chopped
  • 1 large cooking apple, chopped into chunks
  • 1 litre vegetable stock or water
  • a sprig of fresh thyme or a a pinch of dried
  • 1 large bay leaf
  • juice of ½ a lemon
  • a scant ½ teaspoon salt and freshly ground black pepper

for the garnish

  • 150ml natural bio yoghurt


Heat the coconut oil in a large pan. When hot, add the cumin seeds and sizzle for 30 seconds to bring out the flavour. Add the chopped vegetables and apple, with 45ml of the stock or water. Cover and cook gently for 15 minutes, shaking the pan occasionally. Once the vegetable mix has softened, the remaining stock or water, the thyme, bay leaf, lemon juice and seasoning to taste. Bring to the boil, then turn the heat down to a simmer, add the lid. Simmer for 40 minutes. Depending on your equipment, blitz with a blending stick, or use you food processor or blender to create a smoothy, creamy soup. If necessary, return to the saucepan and reheat.
Check the seasoning. Garnish the soup with a teaspoon of natural yoghurt and create a swirl with a fork.
Eat Well—Be Well 🙂

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