Try this recipe for borscht, then check out our beetroot soup with blue cheese, beetroot burgers, beetroot risotto and more beetroot recipes.


  • 2 tbsp rapeseed oil
  • 3 medium (about 500g) beetroots, peeled and diced
  • 1 onion, diced
  • 1 carrot, diced
  • 1 stick celery, diced
  • 2 bay leaves
  • crushed to make ½ tsp black peppercorns
  • 1.5 litres beef stock
  • 400g tin chopped tomatoes
  • 2 medium (about 500g) potatoes, diced
  • ½ (about 300g) savoy cabbage, shredded
  • 1 tbsp apple cider vinegar
  • 75ml soured cream
  • a handful dil, to serve


  • STEP 1

    Heat the oil in a large pan or casserole over a medium heat and add the beetroots, onion, carrot and celery with a pinch of salt, the bay leaves and black pepper. Cook for 10 minutes, stirring regularly, until the vegetables are softening around the edges, adding a splash of water if it sticks. Pour in the stock and chopped tomatoes, and simmer gently for 20 minutes. Stir in the potatoes and cook for another 20 minutes until the beetroot and potatoes are cooked through.

  • STEP 2

    Stir in the cabbage and simmer for 5 minutes until the cabbage is just cooked but still has a little bite. Season and stir in the apple cider vinegar. Divide between bowls and top with soured cream and dill.

We've got more beetroot recipes to try

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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