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Borscht Recipe

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  • 3L beef stock
  • 2 medium-size beets, peeled and grated
  • 2 large carrots, peeled and grated
  • 1 tbsp olive oil
  • 1 tomato, diced
  • juice of ½ lemon
  • 3 medium-size potatoes, diced
  • 1 tbsp salt
  • ½ small cabbage
  • 1 small onion, diced
  • 1 tsp olive oil
  • 3-4 bay leaves
  • 1 tbsp fresh parsley
  • 3 garlic cloves, diced

Add to individual bowls (optional):

  • Dollop of sour cream
  • Freshly ground pepper



  1. Heat 1 tbsp of olive oil in a pot.
  2. Add grated beets, carrots, diced tomatoes and stir.
  3. Add 2 tbsp of beef stock and lemon juice to the vegetables and give it a good stir.
  4. Change the heat to low. Cover the pot with the beef stock and simmer for 20min.
  5. After 20 minutes, bring the beef stock and vegetables to a boil and add the beets and cook until tender.
  6. Add diced potatoes to the soup and cook for 10 minutes.
  7. Meanwhile, shred the cabbage and add it to the pot. At this point, you may need to add some boiled water to the pot depending on how thick you want the soup to be.
  8. Heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
  9. Add the onions to the soup.
  10. Finally, add black pepper, bay leaves, garlic and fresh parsley to the soup and continue cooking for another 5-10 minutes.
  11. Remove borscht from the heat. It is now ready to be served.
  12. When serving borscht, add sour cream and fresh herbs to individual bowls.