The Dishes


Prep time: | Cook time: | Serves 4 - 6

  • 2 tablespoons olive oil
  • 1 medium onion, chopped finely
  • 2 medium to large beetroots, julienned
2 medium carrots, julienned
1 medium parsnip, julienned
  • 2 cups savoy cabbage, finely shredded
  • 1 clove garlic, finely chopped
1 small red chilli *
  • 2 bay leaves
  • 5 black peppercorns
4 cups beef, chicken or vegetable stock
2 cups water **
  • 2 tbs tomato paste
  • 1 cup sauerkraut, rinsed under water then further finely chopped
  • 2 small potatoes, cut into small cubes
1 tsp sugar or agave nectar (or natural sweetener of your choice)
salt to taste
  • sour cream and fresh dill to serve

* though not a traditional ingredient, I often use one small red chilli when cooking borscht as I love the little bit of heat it creates against the sweetness of the beets
** if you prefer a stronger flavour use six cups of stock and omit the water

  1. Heat olive oil over medium heat in a large heavy based pot such as a Le Creuset and add the onion, carrots, beets, parsnip, savoy cabbage, bay leaves, peppercorns and garlic. Cook for approximately 5-10 minutes until vegetables have softened and cooked down.
  2. Add stock and tomato paste and bring to a boil over high heat. Turn heat down to low and simmer for half an hour.
  3. Add potato and sauerkraut and cook for a further half hour. Also add the teaspoon sugar or agave/natural sweetener of your choice. The borscht should be very slightly sweet.
  4. Serve in large bowls with a dollop of sour cream and finely chopped fresh dill if desired. (Though to get the full Ukraine/Russian experience of borscht you really should!)