Red Borscht Soup

Red Borscht Soup


292 people made this

This authentic Ukrainian borscht can be easily made vegetarian by omitting the mince. Serve garnished with sour cream and fresh parsley.


Serves: 10 

  • 500g pork mince
  • 4 medium beetroot, peeled and grated
  • 3 carrots, peeled and grated
  • 3 medium potatoes, peeled and cubed
  • 1/2 medium head cabbage, cored and finely shredded
  • 250g canned diced tomatoes, drained
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 185g tomato paste
  • 3/4 cup water
  • 3 cloves garlic, crushed
  • salt and pepper to taste
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley

Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Crumble the mince into a pan over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  2. Fill a large pot halfway with water (about 2 litres), and bring to a boil. Add the mince and cover the pot and return to a boil. Add the beetroot and cook until it has lost its colour. Add the carrots and potatoes and cook about 15 minutes or until tender. Add the cabbage and the diced tomatoes.
  3. Heat the oil in a frypan over medium heat. Add the onion and cook until soft.. Stir in the tomato paste and water until well blended. Transfer the contents of the frypan to the pot. Add the garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste and season with salt and pepper.
  4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.

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