Russian Beetroot & Cabbage Soup ‘Borscht’


  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 3 celery stalks, chopped finely
  • 2 large carrots, coursely grated
  • 2 potatoes, diced
  • 3 cups of cabbage, shredded
  • 1 beetroot, grated
  • 2 beetroot, chopped into 1-inch pieces
  • 4 tbsp tomato sauce
  • 10 cups of vegetable stock
  • 2 bay leaves
  • 3 tsp of vinegar (balsamic/apple cider)
  • 1.5 tsp salt
  • ¼ tsp of ground black pepper
  • ¼ cup of fresh dill, chopped
  • ¼ cup sour cream/plain yoghurt to serve


  • 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