Borscht (beetroot soup)

BORSCHT (beetroot soup)

Course: Soup
Servings for  4  persons
Calories per Serving: 208kcal


  • Vegetable stock  1 l
  • Cloves of garlic  2
  • Carrots  100 g
  • Celeriac  100 g
  • Beetroot   200 g
  • Leek  50 g
  • White cabbage  150 g
  • Paprika powder, cinnamon, salt, oregano, pinch of sugar 
  • Tomato paste  2 tbsp
  • Vinegar  1 tbsp
  • Dill 4 tbsp
  • Fresh cream 150 g


  • Bring the stock to a boil. Wash vegetables. Peel the carrot, beetroot, celery and garlic and dice them into bite-sized pieces. Cut the leek and white cabbage into strips. Cook the vegetables in the stock. 
    Season with paprika powder, oregano, cinnamon, tomato paste, vinegar, salt and sugar. Finely chop the dill. Garnish the soup with fresh cream and dill. 
    TIP: Beetroot is also available in vacuum packs. 

Nutritional values per Serving

Calories: 208kcalProtein: 3.9gPhenylalanine: 124mgTyrosine: 124mgLeucine: 238mgMethionine: 48mg
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