Borscht Soup Recipe

A mouth-watering Borscht soup recipe
Yield: 4 - 6    Preparation Time:     Cooking Time:
There are many different recipes for beetroot soup. This one uses red wine vinegar and brown sugar, these two ingredients prevent the soup from being a bit bland and the red wine vinegar also adds richness.


4 large beetroots, finely grated
2 red onions
½ red cabbage, finely shredded
2 carrots, finely grated
1.2 liters stock
2 teaspoons brown sugar
2 tablespoons red wine vinegar
2 cloves garlic
1 stick celery
1 teaspoon caraway seeds
Bay leaves
Olive oil

Recipe Instructions

Cook the ingredients.
In a large saucepan with a little olive oil, fry the onion, garlic and celery for a few minutes until they are soft.  Add some caraway seeds and a bay leaf or two.  Add the beetroot, carrot and cabbage to the saucepan and pour in the stock and the red wine vinegar.  Bring the mixture to simmering point and simmer for ½ hour.  Add the brown sugar to counterbalance the red wine vinegar.

Finish off the soup.
You can liquidize the soup at this stage making a thick consistency or serve it as it is.  Serve with a dollop of sour cream, fresh chives and a few caraway seeds.