20 min
An unusually quick and light soup with lots of colour and flavour, Borscht is an Eastern European recipe that you will love. You can just as easily replace the beetroot with another root vegetable or mix different varieties for a small twist but in any case you will have a warm and delicious dish.


Step 1
  • Peel the beetroot and onion and cut them into slices or pieces.
  • Blend them in small batches in a food processor.
Step 2
  • Pour into a saucepan, add water and crumble in the stock cubes. Boil the soup for about 5 minutes.
  • Pour in the cream and bring to the boil.
Step 3
  • Season to taste with salt and pepper.

Questions about Borscht

Borscht is a comforting and delicious dish that will warm you up instantly. Keep reading the most frequently asked questions about Borscht.

What goes well with beetroot?
From goat cheese, candied walnuts and apples to fennel, rocket and orange, your flavour combination options are endless. Dark chocolate and coffee also pair surprisingly well with the vegetable's natural earthiness and sweetness.
Does borscht taste better the next day?
Most thicker soups, including borscht, will taste better the next day. The extra time allows the bold flavours to blend and marry, leaving you with a more harmonious end-result.
How do I thicken my borscht?
You can either add more blended beetroot, or simmer on the stove for longer to let the soup reduce further.
How do you make borscht less sour?
An authentic borscht will always be sour. In fact, it's one of the dish's most distinctive flavours. If it's too overpowering, add small amounts of sugar until you have reached your perfect balance or a tiny pinch of baking soda. Depending on the recipe, you can also reduce the amount of sour ingredients used.
What to do with beetroot stains?
Like most things in life, prevention is always better than cure. When working with beetroot – which naturally and easily stains especially surfaces and hands –wear gloves and rinse or wash any utensils soon after using them. Thankfully, removing the stains is relatively easy. Surfaces can be sprinkled with coarse salt and rubbed with half a lemon while a baking-soda and water paste will return your hands to their pre-beetroot glory.


750 g
Yellow onion
750 ml
Cubes of vegetable stock
Cooking cream 15%
250 ml
1 pinch
Black pepper
1 pinch
Serve with
Cottage cheese 1,5%
250 g
Chopped fresh chives
5 tbsp

A photogenic super-soup

Being the national dish of a country says something about a recipe's star quality and borscht is no different. This vibrant soup from Ukraine delivers a complex balance of earthy, sweet, and sour in every bite, making it easy to understand why it's the country's most celebrated dish. Undeniably pretty with a deep magenta hue, combined with a dollop of white cottage cheese and sprinkling of bright green chives, this dish is as much a feast for the palate as it is for the eyes.

Borscht – origins

While you may find this crimson soup on many Polish menus, its origins are firmly rooted in Ukraine. Dating back to the 14th century, the dish was born out of necessity: a basic meal that originally used stalks and leaves as its main ingredients. Fast forward to the end of the 19th century and the soup, or versions thereof, could be found all over the world.

Beetroot soup – garnishes and sides

A creamy topping like cream, yoghurt and even cottage cheese play very well with the soup's naturally sweet taste. To garnish, use herbs to add another layer of flavour, our favourites are chives, dill, and parsley. Warm bread, as with any soup, is a great side dish. For the best contrast in flavour, choose a rye, sourdough, or wheat bread.

What do you drink with beetroot soup?

Any fruity wine will pair well with its sweetness like a pinot noir (red) or pinot gris (white). For those special occasions, pop a bottle of prosecco, cava or champagne, an interesting pairing that will not only enhance the flavours, but add an air of sophistication to the meal.

How to store and freeze borscht

Your leftovers will keep in the refrigerator for up to two days. To freeze, ladle portions into freezer bags, seal, and enjoy within two months.