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5 from 2 votes

Vegetarian Borscht – beetroot soup with sour cream

Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: Eastern European
Servings: 4 servings
Author: Lucy Parissi


  • 1 tbsp butter + 1 tbsp ollive oil use only olive oil for a vegan version
  • 3 large beetroot peeled
  • 2 celery sticks
  • 1 large onion peeled
  • 1 large carrot peeled
  • 1 small crisp apple peeled (optional)
  • 400 g | 14oz chopped tomatoes from a tin
  • 2 litres | 8 1/2 cups hot vegetable stock I used 2 Kallo stock cubes
  • 2 bay leaves
  • pinch ground cloves
  • pinch ground allspice
  • salt and freshly ground pepper to season
  • fresh dill to garnish
  • sour cream to serve about 2 tbsp per serving omit for vegan version
  • a little olive oil to drizzle


  • Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
  • Add the butter and olive oil to a large pot and heat until butter melts.
  • Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
  • Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
  • Add the stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
  • Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
  • Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.


To make the puff pastry hearts, use pre-rolled puff pastry and cut out shapes using a small heart cutter. Brush with egg wash and cook in a preheated oven (220C/425F) for about 8 minutes or until puffed and golden.