Janet Brinkworth's tasty take on borscht combines bright colours with big flavours to brilliant effect!
By Janet Brinkworth
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy



  • a bunch of parsley
  • 2 onions, chopped
  • 1 parsnip, chopped
  • 1 onion, sliced
  • 1 leek, sliced
  • 6 raw beetroot
  • 2 bay leaves
  • 12 black peppercorns
  • a pinch of smoked paprika
  • 500 ml water
  • 250 ml red wine
  • juice of 2 lemons
  • 2 tsp sugar
  • 1 clove garlic, crushed
  • black pepper
  • crusty bread, to serve


1. Put the parsley into a large saucepan and add the carrots, parsnip, onion and leek. Pour on 1½ litres of boiling water and simmer for 20 minutes.

2. Put the sliced beetroot in a separate pan with the bay leaves, peppercorns and paprika.

3. Add 500mls of water and simmer for another 20 minutes.

4. Strain both stocks and combine the liquids. You can now discard your vegetables, or use them as you wish. They have no further part in this recipe.

5. Add the lemon juice, sugar and garlic and season to taste with salt and freshly ground black pepper.

6. Return the borscht to the pan. Simmer for 20 minutes more, when the soup will be reduced by about a third and be ready for eating.

7. Serve with crusty bread. Don't be alarmed by the colour.

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