Delicious Borscht Soup

    1 hour 55 minutes

    This thickly textured, satisfying borscht soup, is a Russian classic, and can be enjoyed anytime of the year. Serves 4.

    3 people made this

    Serves: 4 

    • 45g goose fat
    • 2 large beetroots, raw and roughly grated
    • 1 brown onion, roughly grated
    • 1 carrot, roughly grated
    • 1 celery stick, roughly grated
    • 1 Granny Smith apple, roughly grated
    • 400g chopped tomatoes
    • 1 crushed garlic clove
    • 1.7 litres hot vegetable stock
    • 2 bay leaves
    • 4 cloves
    • 2 teaspoons lemon juice
    • salt and pepper, freshly ground
    • creme fraiche
    • fresh dill

    Preparation:25min  ›  Cook:1hour30min  ›  Ready in:1hour55min 

    1. Melt the goose fat into a large pan over a medium heat, and add the beetroot, onion, celery, carrot, and cook, stirring, for 5 minutes until just softened. Add the tomatoes, garlic, and cook for 3 minutes, stirring frequently. Sir in the stock.
    2. Tie the bay leaves and the clove into a muslin cloth and add to the pan. Bring the soup to boil then lower the heat, cover, and simmer for 1 hour and 20 minutes. Discard the muslin bag, stir in the lemon juice and season with salt and pepper to taste. Ladle the soup into warm bowls and garnish with a swirl of creme fraiche and a sprig of fresh dill. Also mushrooms can be added at the time of adding your stock. Enjoy.


    You can freeze for up to 3 months.

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    Reviews in English (2)


    It is never been a Russian dish, it came from Poland or Ukraine originally.  -  14 Oct 2013


    This was Ok but I have had better.  -  27 Oct 2013