A Ukrainian beetroot soup with cabbage, potato, carrot and a savoury broth, finished with dill.
Borshch is central to Ukrainian food culture, with many regional and family versions. Beetroot gives the soup its characteristic colour while cabbage, root vegetables and a gently sour finish build the body.
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Ingredients
- 500 g beetroot, peeled and grated
- 400 g potatoes, cubed
- 300 g cabbage, shredded
- 200 g carrots, grated
- 180 g onion, chopped
- 300 g tomatoes, chopped or 50 g tomato paste
- 1.8 litres beef or vegetable stock
- 30 ml oil
- 20 ml vinegar or lemon juice
- 8 g salt
- 2 g black pepper
- 20 g fresh dill
- Sour cream, to serve, optional
Method
- Cook onion and carrot in oil until softened.
- Add beetroot and tomato and cook for 8–10 minutes.
- Add stock and potatoes and simmer until nearly tender.
- Add cabbage and continue simmering until all vegetables are cooked but not mushy.
- Finish with vinegar or lemon juice, adjust seasoning and add dill before serving.
Chef Notes
Balance sweetness, salt and acidity at the end. Borshch often tastes even better after resting overnight.
Substitutions
Use vegetable stock for a meat-free version. Beans can be added for extra body.
Storage
Refrigerate for up to 4 days and reheat gently to a simmer.
Allergen Notes
Contains milk only if sour cream is served. Check stock for declared allergens.
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Chef-tested recipe
A Ukrainian beetroot soup with cabbage, potato, carrot and a savoury broth, finished with dill.
