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Beetroot Soup or Borscht Recipe

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How to Make Quick and Easy Borscht (Beetroot Soup) - a Recipe for Autumn and Winter, when Beetroots are in Season

Borscht or Beetroot Soup is a traditional Jewish delicacy.

Borsht is also a popular traditional soup throughout Eastern Europe, from Russia to Poland and Bulgaria, so, clearly, the Jews brought the recipe with them when they left Eastern Europe in the Diaspora.

Beetroot Soup Recipes are quite varied, and in Omsk, Russia, I tasted a much thinner version of Borsht, made mainly with cabbage and just a few shreds of beetroot and carrot. I have recently even bought Polish borsht as a packet soup, and in concentrated form in a bottle, from our local ethnic store.

The recipe below is Borsht the way my Mother used to make it (what a cliche!).

Beetroot soup is cheap to make, because it uses seasonal vegetables and very few ingredients. It is good for vegetarians as no meat is involved, and it is nourishing and tasty. What more could you ask?

First of All, a Word of Warning - Beware of Beetroot Stains

Beetroot stains everything,
from hands to wooden surfaces,
to clothes - a beautiful rich colour,
but not one you necessarily want in
inappropriate places!

Quick and Easy Beetroot Soup or Borsht

This Borscht Recipe is so easy - even a child could make it

Printable Version

Here's a Variation on What Borsht Looks Like - The Russian Version

Borscht, a Traditional Russian Beetroot Soup, Moscow, Russia, Europe




Borscht, a Traditional Russian Beetroot Soup, Moscow, Russia, Europe

Yadid Levy

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You can see that it is quite a thin soup, with little bits of vegetable floating about - unlike mine, which is thicker, and a different colour because of the milk products mixed with the soup.

Important!

Notes:

1. The soup can be served hot or cold.

2 Sometimes I use about quarter of a pint of milk instead of cream or yogurt. Milk and lemon juice tend to curdle, but this is avoided if you add the milk slowly whilst stirring, and then heat it slowly, maintaining it below boiling point.

3 The egg yolks thicken the soup, but you but you need to stir them in when the soup has cooled.

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  • gottaloveit May 2, 2011 @ 7:16 am | delete
    My family is from Russia and we make beet borscht also - we use sour salt in lieu of lemon but I think I'll try your recipe - I like the idea of thickening the borscht with eggs. Will follow up and let you know how it went.
  • annmackiemiller Dec 13, 2010 @ 10:03 am | delete
    I've always wanted to try beetroot soup - now I shall - thanks to you
  • sandyspider Dec 10, 2010 @ 3:05 pm | delete
    I have never made this type of soup before. Sounds interesting.
  • Gloriousconfusion Dec 10, 2010 @ 3:24 pm | delete
    It's a bit like Marmite - you either love it or hate it. I'm the only one out of my family who actually likes (loves) it, following the tradition of my mother and grandmother.
  • BuckHawk Dec 6, 2010 @ 6:39 am | delete
    Diana, this recipe looks really good. And something that I can even make, I hope. Will let you know how it works. (smiley face)
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Home Grown Beetroot, 'Baby Action' Norfolk, UK

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