Beetroot Bortsch Recipe

Too many beetroots, driving you crazy?

Try this traditional Russian Soup to use up some beetroots, carrots and turnips!

Laura bortsch


350g uncooked beetroot, peeled

175g turnip or carrot, scrubbed

1 large onion, peeled and finely diced

190ml tomato juice (I replaced this with chopped tomatoes as I didn’t have tomato juice)

380ml vegetable stock or water

1 teaspoon of caraway seeds (optional)

Salt, black pepper and nutmeg to season

Serve with soured cream (optional)


Prepare the vegetables and grate them coarsely. Then put them in to a large pan with the tomato juice, stock and caraway seeds. Bring them to the boil, cover and simmer for 45-50 minutes. Season to taste with salt, pepper and nutmeg.

You can either leave it as a coarse soup (as I have in the picture) or you can puree it with a blender.

Bortsch is normally served cold but I prefer it nice and hot with a bit of bread.

Add a swirl of sour cream at before serving if you feel so inclined.