borsht (Russian beetroot soup) recipe


This is a dish I grew up with. My nanna used to make it during winter for the family. It is essentially a filling and soul-warming bowl of comfort food – beef, beetroot, cabbage, tomatoes, and other vegies and herbs.

I hope you and your family love this soup as much as our family has. Please let us know what you think in the comments below.

Borscht (Russian beetroot soup)

Recipe by Natasha Shaw, a parent of Wahroonga Public SchoolCourse: All Recipes, Dinners, Light Meals, Soups


Prep time


Cooking time





Serving options


  • 2 tbs olive oil

  • 1 brown onion, chopped

  • 2 garlic cloves, crushed

  • 500g beef chuck steak, chopped into bite-size pieces

  • 1L beef stock

  • 250g (about 2) fresh beetroot

  • 220g canned chopped Italian tomatoes

  • 1 carrot, peeled and diced

  • 300g (about 2) potatoes, peeled and diced

  • 2 1/2 cups (about 200g) finely shredded green cabbage

  • 2 tsp fresh lemon juice

  • 2 tsp sugar

  • 2 tbs chopped fresh flat-leaf parsley

  • 1 tbs chopped fresh dill leaves, plus extra sprigs, to serve

  • Sour cream, to serve (optional)


  • Preheat oven to 200C/180 fan forced. Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 4 mins or until onion is softened. Add beef and cook, stirring, for 2 mins or until browned.
  • Add the stock and 1 litre of water to the pan. Bring to the boil. Reduce the heat to low, cover and simmer for 1 hour 15 mins, or until meat is tender. Use a slotted spoon to remove the meat from the liquid and transfer to a bowl. Set aside.
  • Meanwhile, trim the beetroot just about the stalks. Wrap tightly in foil and bake for 35 mins or until tender when tested with a knife. Unwrap and set aside to cool.
  • Increase pan heat to medium. Stir in the tomatoes, carrot and potatoes. Season. Cook for 10 mins. Stir in the cabbage and cook for 5 mins.
  • Peel the beetroot and dice. Add to the pan with the beef. Stir in the lemon juice, sugar, parsley and dill. Season. Cook for 2 mins or until meat is heated through. Serve with sour cream, if you like, and garnished with extra dill.

Tips and notes

  • This soup will keep in the fridge for up to 3 days. Vegies will become redder from the beetroot.
  • Serve soup with crusty bread or toast on the side, if you like.
4.8/5 - (6 votes)

Leave a Comment