Name: Borshch (Ukrainian Beet Borscht)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 250 g Beetroot, peeled and grated; 1½ cup Cabbage, thinly shredded; 150 g Potato, peeled and diced; ½ cup Carrot, grated; ½ cup Onion, finely chopped; 2 clove Garlic, minced; 2 tbsp Tomato Puree, for colour and body; 3 cup Vegetable Stock, unsalted or low-salt preferred; 1 tbsp Neutral Oil, for sautéing; 1 tbsp Vinegar, to brighten the beetroot; ½ tsp Sugar, to balance acidity; 1 Bay Laurel Leaf, whole; 2 tbsp Fresh Dill, chopped; ¾ tsp Salt, adjust to taste; ¼ tsp Ground Black Pepper, for finishing

1 hr 5 mintotal

Prep 20 min · Cook 45 min

Serves: 2
Difficulty: Easy
Spice: None

Add to your week

Method

Heat the measured oil in a soup pot. Add the onion and carrot and cook until softened.
Add the garlic, beetroot, tomato puree, vinegar, and sugar. Cook until the beetroot releases colour and the mixture looks glossy.
Add the measured stock, potato, cabbage, bay leaf, salt, and black pepper. Bring to a gentle boil.
Reduce the heat and simmer until the potato is tender and the cabbage has softened but still has some texture.
Remove the bay leaf. Stir in most of the measured dill and adjust the seasoning.
Rest the soup off the heat for a few minutes before serving so the beetroot flavour settles.
Serve warm, finished with the remaining dill.

How to tell it's done

The soup should be ruby-red with tender potatoes, soft cabbage, and a clean sweet-sour finish.

Getting it right

Tip

Adding vinegar while the beetroot cooks helps keep the soup bright rather than dull brown-red.

What to serve it with

Serve with rye-style bread or a simple potato side for a fuller meal.

Common mistakes

The borscht turns dull brown-red instead of ruby.: Cook the beetroot with vinegar and avoid a harsh boil once the soup is assembled. Acid and gentle heat help protect the beet colour.

Substitutions

Lemon juice may replace vinegar for acidity, though vinegar gives a more classic sharpness.
Fresh dill can be reduced if unavailable, but it is important to the finished aroma.
For a non-vegan version, some cooks finish borscht with sour cream, but that adds dairy and changes the diet classification.

Storing and reheating

Refrigerate borscht for up to 4 days and reheat gently until hot. It freezes well for up to 2 months, but add fresh dill after reheating for a cleaner aroma.

Šaltibarščiai (Lithuanian Cold Beet Soup)

Lithuanian šaltibarščiai is a chilled pink beet and kefir soup with cucumber, dill, spring onion, and boiled egg.

45 mineggetarian

Pelēkie Zirņi (Latvian Grey Peas with Bacon)

Latvian grey peas with bacon is a hearty traditional dish of soaked whole peas served with smoky bacon and onions.

9 hr 30 minnon vegetarian

Polish Potato and Cheese Pierogi

Polish potato and cheese pierogi are soft boiled dumplings filled with a savoury potato-farmer cheese mixture and finished with buttery onions.

1 hr 35 minvegetarian

Sarmale (Romanian Stuffed Cabbage Rolls)

Romanian sarmale are sour cabbage leaves wrapped around a pork-rice filling and simmered gently in a savoury tomato sauce.

2 hrnon vegetarian

Serbian Grilled Ćevapi

Serbian ćevapi are small skinless grilled minced-meat sausages seasoned simply with garlic, paprika, and black pepper.

1 hr 10 minnon vegetarian

Slovenian Walnut Potica

Slovenian walnut potica is a festive yeasted roll filled with sweet walnuts, baked into a soft spiral bread-cake.

2 hr 50 mineggetarian

Ingredients