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Borscht (beetroot Soup)

Published Sunday, 09 November, 2014 by Anonymous

Delicious eastern european soup



  • Serves 4 (suitable for freezing)
  • **this recipe requires a blender**
  • 500g ready cooked beetroot, roughly chopped
  • 1 large carrot, roughly chopped
  • half red cabbage, sliced
  • 1l beef stock
  • 1 large red onion, sliced
  • 2 tsp caraway seeds
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp butter
  • dollop of sour cream to serve


1. Heat the oil in a large pan on a medium heat.

2. Cook the onions and red cabbage for about 4 mins, stirring occasionally.

3. Add the beetroot, butter and carrot. Cook for a further 3 minutes.

4. Add the stock and caraway seeds.

5. Bring to the boil and then simmer for 5 minutes.

6. Stir in the salt and pepper.

7. Allow it cool a little before blending to avoid the steam blowing the lid off the blender!

8. Serve with a dollop of sour cream.

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