A Recipe for a Souper Healthy Late Summer Borscht


It is August and it is raining and cold here in the uk. Better put away the bbq and pull out the soup cauldron.

Warming summer vegetable soup for a cold summer day

Souper Healthy Late Summer Borscht

Meal type Carrots, Celery, Onions, Tomatoes, Yogurt
Season Spring, Summer


  • 1 large onion, chopped

  • 2 large sticks of celery chopped

  • 4 huge beetroot, peeled and chopped plus one more peeled and grated

  • 1 carrot, peeled and chopped

  • 4 huge tomatoes, chopped

  • 4 cups of beef stock (1 litre)

  • Plain yoghurt or sour cream for garnishing

  • A sprig of dill for garnishing


1 Sautee the onion and the celery in a little bit of butter for 10 minutes, keeping the lid on the pot so the steam stays in.
2 Add the 4 beetroot, the carrot, the tomatoes and stir them around in the buttery onion and celery mixture
3 Add the beef stock, cover and simmer for 30 minutes or until the beetroot and carrot are completely soft
4 Blend the soup until it is very smooth.
5 Just before serving, stir in the grated beetroot and garnish with a spoon of yoghurt or sour cream and a little sprig of dill.

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