Beetenbartsch (East Prussian Borscht) Recipe

Beetenbartsch (East Prussian Borscht)


  • 500 g boiled and peeled beetroot
  • 1 liter vegetable stock
  • 1 onion
  • 1 tablespoon marjoram
  • salt
  • quarter cup wheat flour
  • 1 teaspoon sugar
  • 1 tablespoon vinegar
  • 1/2 cup sour cream or crème fraîche
  • 4 stripes of bacon (leave out for vegetarian version)

How to make Beetenbartsch (East Prussian Borscht)

There are many different recipes for Borscht, be it Ukrainian, Russian, Polish hot or cold etc this is the East Prussian version of this beetroot soup

  1. chop up the onion and boil it together with the marjoram for 15 minutes in the vegetable stock
  2. add the beetroot and the flour
  3. now mix all with a hand blender
  4. put it back to the boil
  5. season with salt and vinegar
  6. cut the bacon stripes into small cubes and shallow fry them, take them out of the pan without the oil
  7. serve the soup adding a generous serving of sour cream (it balances out the sweetness of the soup) and the fried bacon cubes
  • elena
    elena says

    es que cocinar con remolacha es espectacular!

  • JaiLovesCake
    JaiLovesCake says

    this is beautiful!! i must try it out

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