Russian Borsch

My Russian Borsch Soup

Russian Borsch

My go to Healthy Russian Borsch Soup

The best thing about this soup is that it’s perfect for those cold winter days.


I know in some parts of the UK at the moment it’s getting to below -5. So, on a cold day it’s so nice to have a bowl full of healthy soup. I will have this all year round mind you. This is my go to recipe for Russian Borsch. A soup made of Beetroots and Cabbage.

To make the Borsch you’ll need.


  • 2 large or 3 medium Beetroot, washed and shredded.
  • 1 cup shredded carrot
  • 1 cup chopped red onion
  • 1.2 Litres beef broth/stock
  • 2 cups coarsely chopped cabbage
  • 1 tablespoon butter
  • salt and pepper, to taste
  • 1 tablespoon fresh lemon juice
  • sour cream,



  1. Cook beets, carrots and onion in the beef broth for 20 minutes.
  2. Add cabbage and butter, and cook uncovered for about 20 minutes.
  3. Season to taste.
  4. Stir in lemon juice.
  5. Now let it sit, for an hour or so. Sometimes I just can’t wait to eat it, so if you don’t leave it, it’s ok.
  6. Reheat or leave at temperature and serve with sour cream.
  7. I find the soup does taste better the next day.

Other useful Information:

To add Extra protein to your soup you can make the Ukrainian version and add 1 can of Kidney Beans with their juice.  Some people like to add potato to it too.  I will always add Sweet potatoes as it’s much better for you.

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