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Updated: Jan 28, 2021

As mentioned in Day 39 of The Challenge

We haven't had this one in a while, but the local farmer we frequent had beets again so with autumn cool coming on, this was the perfect choice.


4 large beets, chopped

3 carrots, chopped

2 onions, chopped

3 potatoes, chopped

1 tbsp olive oil

1 litre of beef stock

1 c apple cider vinegar

2 tsp thyme

salt and pepper to taste

1-2 tsp sour cream per serving

1) Heat oil in a large soup pot and sauté onions until translucent. Add carrots, potatoes and beets. Stir allowing them to sauté for about 5 minutes.

2) Pour in broth and cider, just to a little over the level of the vegetables and add seasoning.

3) Simmer until the root vegetables are tender, then blend to desired smoothness. i like it almost fully blended, but it is also good chunky.

4) Taste test and adjust vinegar or seasoning. Serve hot with a dollop of sour cream.

Not too heavy, but warming and autumnal, with a rich colour and rich flavour highlighted by a vinegary tang, I love borscht.

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