Borsch (Red Beet Soup) Recipe

Borsch (Red Beet Soup)


250g piece of smoked bacon or a smoke rib (5 ribs in size)
2 carrots
2 parsnips or 1 small celeriac
1 medium onion
8 peppercorns (uncrushed)
6 cloves (whole)
6 allspice (whole)

250ml borsch concentrate*
hard boiled eggs

* you can buy borsch concentrate at an eastern european store (I like to use krakusĀ  brand)

How to make Borsch (Red Beet Soup)

Put bacon/rib, carrots, parsnip/celeriac, onion, peppercorns, cloves, and allspice into a pot with 2 litres of water. Bring to a boil, reduce heat and simmer for one hour. Strain liquid and reserve.

To liquid add borsch concentrate. Stir.

Serve in bowls with chopped dill and one hard boiled egg per bowl.
Question from the Chef

“What's your favorite way to cook with beets?”

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