Recipe by Laka

Borsch is the famous Russian beet soup served hot or cold, usually with sour cream.

Ingredients Nutrition


  1. Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.
  2. Sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.
  3. In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir.
  4. Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.
  5. Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.
  6. Serve warm or cold with the addition of sour cream (1 tablespoon per serving).

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