Borsch Soup

Martin Blunos's classic Russian beetroot soup is served with soured cream and delicious little meat-filled pastries
By Martin Blunos
Borsch Soup
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 1 kg beetroot, roughly chopped
  • 450 g carrots, roughly chopped
  • 8 shallots, roughly chopped
  • 1 stick celery
  • 2 cloves garlic, chopped
  • 1 fresh bay leaf
  • 2 tsp caraway seeds
  • 2 litres beef stock
  • black pepper

To serve:

  • soured cream
  • beef pirags


1. Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a rapid boil.

2. Reduce the heat to a simmer. Add salt and pepper to taste. Cook for about 1 hour or until the vegetables are tender.

3. Remove the bay leaf. Pour the soup into a food processor or blender and liquidise until smooth.

4. Push the soup through a medium sieve set over the saucepan. Check the seasoning.

5. Reheat gently, but do not allow to boil. Serve with a bowl of soured cream and the Beef Pirags.

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