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Red cabbage and beetroot borscht recipe

Red cabbage and beetroot borscht recipe

74 ratings

This warming Ukranian-inspired soup uses earthy beetroot, red cabbage and potato for a deliciously comforting dish that's perfect on chilly days. See method

  • Serves 2
  • 5 mins to prepare and 25 mins to cook
  • 265 calories / serving
  • Freezable
  • Healthy


  • dash of olive oil
  • 150g red onion, chopped
  • 150g beetroot, peeled and chopped
  • 150g potato, chopped
  • 200g red cabbage
  • 150ml glass red wine
  • crème fraîche, to serve
  • sprinkle of chives, chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 15%
  • Sugars

    17g 19%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 32g Protein 6g Fibre 9.2g


  1. Fry the onion in olive oil for 10 minutes over a low heat.
  2. Put 400ml of water, the beetroot and potato in a large covered pan, bring to boil, reduce the heat and simmer for 10 minutes.
  3. Add the cabbage to the onion, and cook for 5 minutes. Add the wine and cook for 2-3 minutes
  4. Blend the potato and beetroot until smooth, then add the onion and cabbage and season. Serve with crème fraîche and freshly chopped chives.

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