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featured image borscht


An eye-pleasing soup as nourishing as it looks
Course Soup
Cuisine Ukrainian
Keyword Beet soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Hema Magesh


  • 1 medium sized beetroot(130g)
  • ½ carrot(60g)
  • 1 medium sized potato(147 g)
  • Palm sized cabbage(73g)
  • 1 medium sized onion (58g)
  • 2 cloves garlic(6 g)
  • 1 green chilly(2 g)
  • 1 tbsp butter
  • 1 bay leaf
  • 1 piece cinnamon
  • 2 nos cloves
  • a pinch of nutmeg
  • 1 medium sized tomato- pureed and strained( 126g)
  • juice of ½ lemon
  • ½ tsp sugar
  • salt to taste
  • pepper to taste
  • a handfull dill leaves(chopped)
  • a pinch turmeric powder

For garnish

  • few tbsp sour cream/ thick yogurt or curd
  • Chopped dill leaves


  • Wash the vegetables. Grate the beets, Chop the potato and carrots into cubes and the onion, garlic and cabbage into thin strips. Slit the green chilly in the middle.
    Borscht preparation steps 1&2
  • Heat up a heavy-bottomed pan, melt the butter and add the bay leaf, cinnamon, and cloves. Fry for a few seconds and add the onion, garlic and green chilly.
    Borscht preparation steps 3 & 4
  • Saute till the onions become translucent and add 2 cups of water or vegetable stock.
  • Bring this to a boil and add all the vegetables. Again when it starts boiling add the tomato puree and a handful of frozen peas (optional).
    Borscht preparation steps 5&6
  • Add the salt, pepper, sugar, turmeric and nutmeg powders and cook for about 10 minutes till the vegetables are done. You can add more water/stock here if it does not seem enough.
  • Just before switching off add a handful of finely chopped dill and lemon juice. Discard the bay leaf, adjust spices as per preference and turn off the stove.
  • Garnish with a blob of sour cream and dill leaves and serve.