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.