Quick Borscht

    1 hour

    This is a very simple version of borscht (beetroot soup) but it is still delicious! Serve with creme fraiche instead of cream if desired.

    134 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 medium onion, chopped
    • 3 cloves garlic, chopped
    • 6 medium beetroots, peeled and chopped
    • 2 cups (500ml) beef stock
    • salt and freshly ground black pepper
    • double cream

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in chopped beetroot and cook for 1 minute.
    2. Stir in stock and season with salt and pepper. Bring to the boil; cover and simmer until the beetroots are tender, about 20 to 30 minutes. Remove from heat and allow to cool slightly.
    3. In batches, add soup to a food processor and pulse until smooth. Return soup to saucepan and gently heat through. Ladle into bowls and garnish with a swirl of double cream.

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    Reviews in English (131)


    Used different ingredients. After cooking for 30 minutes, the stock had great flavor. Then I blended the soup and it had the consistency of thick grainy pudding. It would have been great if I had not put it in the food processor. What a waste of beetroot. I even added some more beef stock to try to smooth things out and it was still grainy.  -  29 Sep 2008


    fantastic and so easy!  -  29 Sep 2008


    excellent soup and very quick to make  -  29 Sep 2008