Total Time
1hr
Prep 20 mins
Cook 40 mins

This is a simple and easy recipe for Borscht, from Classic Conran, Plain, Simple and Satisfying Food. There are many good Borscht recipes, this recipe creates a thinner but very flavourful soup which is sweet but still has that great earthy flavour. This is a great soup both hot and cold. Garnish with a swirl of soured cream or plain yogurt and some chopped chives

Ingredients Nutrition

Directions

  1. Melt butter in a large pan over a gentle heat and slowly sweat the beet root, onion, carrot and garlic, turning the vegetables over in the butter.
  2. Add the sugar and stock to the pan, season with a few grinds of pepper, bring the soup to a simmer and cook for about 40 minutes until the vegetables are tender.
  3. Using a blender, blend the soup until it is entirely smooth, then add the lemon juice and salt to taste.

Reviews

(2)
Most Helpful

This was delicious! It was just what I was looking for, very simple and very tasty. The last time I made this I added some cabbage, dill and barely; I cut back on the sugar and I didn't puré in the end because of the barley, it was still very good, just more hearty. This is now a staple recipe for me. Thanks!

1019323 March 24, 2009

Absolutely failsafe, and delicious hot or cold. I love love love this recipe.

janicecwright December 21, 2008

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