Russian Beetroot & Cabbage Soup ‘Borscht’


  • 2 tbsp olive oil
  • 1 onion
  • 3 garlic cloves
  • 3 celery stalks
  • 2 large carrots
  • 2 potatoes
  • 3 cups shredded cabbage
  • 3 beetroots
  • 4 tbsp tomato sauce
  • 10 cups vegetable stock
  • 2 bay leaves
  • 3 tsp vinegar (balsamic/apple cider)
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup fresh dill
  • 1/4 cup sour cream
  • OR 1/4 cup plain yoghurt


  • Prep Ingredients: Dice the onion and potatoes. Coarsely grate the carrots, finely chop the celery stalks and dill and crush the garlic cloves.
  • Take 2 of the 3 beetroots and chop them into 1-inch pieces. Take the remaining beetroot and grate it. Set aside.
  • In a large soup pot, heat olive oil on medium high heat for 2 mins, then add in onion, garlic and celery, cook for 3 mins until onions are translucent.
  • Add in carrots, potatoes, cabbage, beetroot, tomato sauce and cook for 5 mins
  • Add in stock, bay leaves, vinegar, salt and pepper then reduce heat to medium and cover and cook for 25-30 mins stirring occasionally
  • Remove lid and pull out a piece of beetroot and test with a fork to see if it is cooked through
  • Stir in fresh chopped dill
  • Serve with a dollop of sour cream or yoghurt in each bowl

Vegan/Dairy Free Adpatable

Substitute sour cream/yoghurt for a dairy free yoghurt