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A Ukrainian feast in one bowl. This beetroot soup is an absolute jewel. Ruby red and juicy, brimming with vegetables, it can be served as a starter, or as a meal in itself. My recipe is meat-free vegetarian borscht, just as filling and easier to digest.
Serve with a thick hunk of my rye bread to dunk and then mop the bowl clean.
The literal translation of borscht is ‘cow parsnip’ or ‘hogweed’. It’s no wonder it has never been anglicised as it makes this incredibly intense tasting soup sound far less appetizing. Although these were the key ingredients of early borscht, you can rest assured you’ll find no weeds in this recipe!
As a family of vegetable-lovers, and with roots from the
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