Segments: 1:blog, 2:mae-maes-beetroot-borscht, 3:, 4:, 5:
Mae Mae's Beetroot Borscht | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Mae Mae’s Beetroot Borscht


1 lb raw beets, peeled & chopped

1 tbsp olive oil

1 carrot, peeled and finely chopped

1 celery stick, peeled and finely chopped

1 medium onion, peeled and finely chopped 

1 garlic clove, peeled and finely chopped

1 L vegetable stock, additional water if required 

1 bay leaf 

1/2 lemon, juice only

Salt and pepper, to taste 

Sour cream, horseradish & dill, to serve


1) Gently fry onion, garlic, celery and garlic in grapeseed oil over a very low heat until soft and aromatic.

2) Add chopped beets. Cover with stock and add extra water if required until you have 4cm above the level of the beetroot.

3) Add bay leaf and leave to simmer with a lid semi-covering until the beetroot is soft, around 45 minutes.

4) Purée soup then allow to simmer another 10-15 minutes to thicken and concentrate the flavors.  

Season with fresh lemon juice, salt and pepper before serving. Top with horseradish, sour cream and fresh dill.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: