Beetroot soup

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• tylerrhys

  19 September 2010

  tylerrhys commented on this recipe

  this is not authentic borscht, authentic borscht has cabbage, and potato in it, also dependant on area of russia its cooked in it will have carrot, the onion is correct, but the garlic is also dependant on area of russia, i would suggest you research your claims of authenticity before claiming it's authentic. tut tut

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• Zupa

  22 September 2010

  Zupa commented on this recipe

  The Barszcz that you referring to as authentic is called Ukrainian or Russian barszcz. For the authentic Polish barszcz recipe as follow: * 4 beets, washed, or 2 cups sliced canned or jarred beets * 4 cups meat or vegetable stock * 1 minced clove garlic * 1 teaspoon sugar * 2 tablespoons fresh lemon juice or 1 tablespoon red-wine vinegar * Salt and black pepper * Chopped fresh dill for garnish enjoy!!! 1. Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender, about 30-45 minutes. When cool enough to handle, peel and slice into strips or julienne. 2. In a medium pot, bring stock to boil, add beets, garlic, sugar, lemon juice or vinegar, and salt and pepper to taste. Simmer 10 minutes. 3. Serve hot with boiled potatoes and chopped dill for garnish, or cool quickly in an ice-water bath and refrigerate to serve cold garnished with dill and sour cream.

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• Imanuelle

  23 September 2010

  Imanuelle rated and commented on this recipe

  

  This recipet do not claim to be an authentic Borscht!! Even so, their is as many types of Borschts as their are areas in eastern Europa and old Soviet. I`m going to try this one with av open mind, I thing the combination is very good.

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• Scrapyard

  27 September 2010

  Scrapyard commented on this recipe

  Loved this soup. The horseradish & crème fraîche mixture brought the whole dish to life.

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• Scrapyard

  27 September 2010

  Scrapyard rated and commented on this recipe

  

  Sorry. Forgot to rate it - 5 stars Loved this soup. The horseradish & creme fraiche mixture brought the whole dish to life.

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• yddraig

  03 October 2010

  yddraig rated and commented on this recipe

  

  Easy to make, Great Colour. Not to my taste though, hence the low rating, but maybe good for others......

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• ryzhik_prune

  07 November 2010

  ryzhik_prune commented on this recipe

  This is nothing like classic bortsch. An it does not matter which part of Russia or eastern Europe you go to - they don't eat pureed soups there.

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• Nex

  25 March 2011

  Nex rated and commented on this recipe

  

  dont look or taste "classic" as the author claims. lots of ingredients missing, lots of wrong ones like olive oil which is not used for borscht

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• michelle

  02 May 2011

  michelle commented on this recipe

  I am about to try this recipe but i was wondering if you had a white Polish barszcz ?? I love it but can't find a recipe anywhere?

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• Pauline D'Arcy

  08 May 2011

  Pauline D'Arcy rated and commented on this recipe

  

  I didn't get the results expected although may be I didn't know what it should really taste like. To be honest not enough kick to it. Left it in fridge and didn't even serve it to family. Will be looking for another recipe for borscht I think.

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• JOOLES

  27 July 2011

  JOOLES rated and commented on this recipe

  

  Well whether this soup is authentic or not I don't really care, I think it sounds wonderful, we have a glut of beets at the moment, so were thinking of different ways of eating them. This I will certainly be making, I'll be back to comment.

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• JOOLES

  29 July 2011

  JOOLES commented on this recipe

  Well I said I'd be back and here I am. I have just finished making this soup for tonight. I will then reheat it gently. I started to sieve it but found it was coming out a bit thin so I stopped as we like a bit of texture with our soup. Also when I was simmering the stock, beetroot etc I also added some sliced carrots and spinach stems as we had them to be used up. I used the water i simmered the beets in to make the stock, i just added some vegetable stock cubes to it and topped it up with water. Tonight I will cook meatballs in the oven about Swedish meatball size, I then put some in the bottom of the bowls and ladle the soup on top. This soup tastes absolutely gorgeous with a luscious rich colour and I completely recommend it. I'll serve it with cheese and garlic Ciabatta bread. I'm so glad I took no notice of some of the comments and decided to give it a go anyway.

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• Yuliya

  02 August 2011

  Yuliya commented on this recipe

  Sorry but this is not a "Classic" borscht, wheres the cabbage, carrots? also it can be made using stock from boiled pork ribbs. If you would like a classic borscht I would suggest looking into it a lilttle bit more.

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• Juld38

  05 September 2011

  Juld38 commented on this recipe

  Who cares about authenticity in the naming, it was delicious and a great way to use up the glut of beetroots from the garden.

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• Moon Flower

  16 September 2011

  Moon Flower rated and commented on this recipe

  

  Thank you for taking the time posting this lovely recipe for beetroot soup :) I think it's so easy to moan about names and titles..really does it matter!!!! I only had Pak choi, onion, carrot, 1 clove of garlic..oh and I also have a glut of beetroot!! so used 2 large 1 small, was fab a couple of organic veg stock cubes help to balance sweetness ;) Horseraddish sauce added at the end and greek syle yogurt and some feta cumbled with dollup of yoghurt..yum really yum

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• kasia

  28 March 2012

  kasia rated this recipe

  

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• kasia

  28 March 2012

  kasia rated this recipe

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• ireneVdT

  03 September 2012

  ireneVdT rated and commented on this recipe

  

  very healthy soup. But you have to love beetsoup in general. A bit too bland to my taste.

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• Stephen

  12 March 2013

  Stephen rated and commented on this recipe

  

  This has become one of my favorites

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Ingredients

• 4-6 raw beetroot , about 500g
• 3 bay leaves
• 1 onion , chopped
• 1 garlic clove , crushed
• olive oil
• 1 tbsp red wine vinegar
• 600ml chicken stock , hot
• 2 tbsp crème fraîche
• 2 tbsp freshly grated horseradish (or use from a jar)
• 4 spring onions , sliced quite thinly
• 2 sticks celery with leaves, from the heart, thinly sliced
• 2 baby carrots , finely sliced on the angle

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr 30 mins

Ingredients

• 4-6 raw beetroot , about 500g
• 3 bay leaves
• 1 onion , chopped
• 1 garlic clove , crushed
• olive oil
• 1 tbsp red wine vinegar
• 600ml chicken stock , hot
• 2 tbsp crème fraîche
• 2 tbsp freshly grated horseradish (or use from a jar)
• 4 spring onions , sliced quite thinly
• 2 sticks celery with leaves, from the heart, thinly sliced
• 2 baby carrots , finely sliced on the angle

Per serving

166 kcalories, protein 7.9g, carbohydrate 14.4g, fat 9.0 g, saturated fat 2.7g, fibre 4.1g, salt 0.63 g

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