A real hearty Russian classic, traditionally served with dumplings.


serves 6 - 8
1 lb (450 g) fresh, uncooked beetroot, peeled
1/2 celeriac, peeled
1 oz (25 g) butter
1 onion, roughly chopped
1 clove garlic, peeled and crushed
1/2 tsp sugar
4 tablespoons (60 ml) red wine vinegar
3 pints (1.75 litres) ham stock
3 oz (75 g) white cabbage
3 oz (75 g) cooked ham
5 oz (150 g) thick yogurt


1. Cut beetroot and celeriac into matchsticks. Melt butter in a large heavy saucepan and fry onion until just softened. Add beetroot, celeriac and garlic and cook gently for 2 - 3 minutes.

2. Sprinkle with sugar and add vinegar. Boil for 1 minute then stir in stock and seasoning. Boil, cover and simmer for 40 minutes until vegetables are tender.

3. Meanwhile, finely shred cabbage and roughly chop ham. Add to soup and cook for a further 10 minutes. Adjust seasoning.

4. Pour into heated tureen. Garnish with yogurt.

What did you think?

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Borsch is a Ukrainian dish, not Russian
posted by Olena @ 12:35PM, 12/22/08
Borsch is a Ukrainian dish, not Russian, as well as some other so called 'Russian' dishes (e.g even names pampushki, galushki, naleshiki are Ukrainian words). It has been cooked in Ukraine as well as in Poland for centuries whereas Russians rarely used beetroot in hot soups until 20th cent. Please make an effort to differenciate the Ukrainian and the Russian.
It's not bad
posted by Lisichka @ 10:24AM, 5/27/09
Maybe it's not strictly speaking a Russian dish, but my Russian in-laws eat tons of this stuff, as well as galushki, so it was very useful for me to find it here in the Russian section, when looking for things I can make for them when they visit. Especially since they don't have a Ukrainian section! My verdict on this recipe? - Not bad, but nothing like as good as my mother-in-laws! (Who is Russian :-p)
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