Arguably the most famous of all beetroot soups, we have loads of hearty borscht recipes. Borscht makes the perfect winter warmer, and is healthy to boot. Serve with a little soured cream and chopped dill for a magnificent starter.
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with soured cream, extra dill and chopped fresh tomatoes.
This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with soured cream.
A rustic and hearty Eastern European classic originating from the Ukraine with beetroot, potatoes and lentils. A wholesome soup for vegetarian diets and gentle on the budget too.
Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borscht as there are cooks in Eastern Europe. The soup is often strained and served as a clear broth, but this puréed version retains every gram of goodness.
My friend's mother from the Ukraine taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.
Ruby-red and intensely flavoured, this soup looks stunning swirled with sour cream. Serve as a starter or light lunch with slices of rye bread.
I made this borscht from vegetables grown in my garden and from our allotment on Hesketh Bank Poor Marsh. The cabbage was grown and kindly given by Debbie and David - thanks! I used vegetables I had to hand so, apart from beetroot, these could easily be varied. Although I can't guarantee its authenticity, I can guarantee that it's tasty!
This is a delicious take on the classic Eastern European soup. Whole rye grains are simmered with beans and vegetables in a tomato soup base. A truly wonderful vegetarian soup. Enjoy with a dollop of soured cream.
This gorgeous vegetarian borscht is rich with beetroot and trditionally served in Poland on Christmas Eve. For extra flavour, add some garlic if you like, and for a heartier soup you can add dumplings.
This is a delicious borscht recipe that is richly flavoured with a pork stock made from pork ribs. The addition of soured cream results in a creamy, hearty borscht that is a meal in itself with some crusty bread.