Borscht or Cold Beetroot Soup

Enjoy the delicious taste and beautiful colour of cold beetroot soup on a hot summer’s day.

The beautiful colour of borscht – cold beetroot soup from Russia


  • 2-3 bunches beetroot
  • 2 onions
  • 2 Tbsp butter
  • 2 litres water
  • 2 beef cubes
  • salt and pepper
  • 1 Tbsp per person yoghurt/sour cream
  • chives for sprinkling


  1. Peel and chop raw beetroot and onions.
  2. Melt butter till very hot.
  3. Throw in beetroot and onion.
  4. Stir for at least 10 minutes but do not brown.
  5. Add water and beef cubes.
  6. Cool for 60 minutes exactly.
  7. Add salt and pepper.
  8. Liquidise.
  9. Serve with dollops of yoghurt or sour cream and sprinkles of chopped chives in each soup bowl.

Abbreviations / Volumes / Temperatures
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