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Borscht – Ukrainian Beetroot Soup Recipe

This wonderful beetroot soup has it’s origins in Ukraine, as does Lisa our amazing kitchen manager – we stand united.

Lisa and the team will be helping BeeHouse to help pack boxes of essentials to help Ukrainian’s fleeing the fighting.

Ukrainian borscht


  • rapeseed oil 2 tbsp
  • beetroots 3 medium (about 500g), peeled and diced
  • onion 1, diced
  • carrot 1, diced
  • celery 1 stick, diced
  • bay leaves 2
  • black peppercorns crushed to make ½ tsp
  • beef stock 1.5 litres
  • chopped tomatoes 400g tin
  • potatoes 2 medium (about 500g), diced
  • savoy cabbage ½ (about 300g), shredded
  • apple cider vinegar 1 tbsp
  • soured cream 75ml
  • dil a handful, to serve


  1. 1. Heat the oil in a large pan or casserole over a medium heat and add the beetroots, onion, carrot and celery with a pinch of salt, the bay leaves and black pepper. Cook for 10 minutes, stirring regularly, until the vegetables are softening around the edges, adding a splash of water if it sticks. Pour in the stock and chopped tomatoes, and simmer gently for 20 minutes. Stir in the potatoes and cook for another 20 minutes until the beetroot and potatoes are cooked through.
  3. 2. Stir in the cabbage and simmer for 5 minutes until the cabbage is just cooked but still has a little bite. Season and stir in the apple cider vinegar. Divide between bowls and top with soured cream and dill.

Tip: Add crispy bacon for added flavour and texture.

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