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Tara Makes - Beetroot Borscht

Tara Makes - Beetroot Borscht

Course Dinner, Lunch
Keyword easy, Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4


  • 2 tbsp vegetable oil
  • 500 g raw beetroot diced
  • 1 onion finely diced
  • 1 large carrot diced
  • 1 large potato diced
  • 1.5 litres vegetable stock
  • 2 cloves garlic minced
  • 1/2 tsp dried dill
  • 2 tins chopped tomatoes
  • Sea salt and black pepper to taste
  • 1 tbsp cider vinegar
  • Sour cream to serve
  • Fresh dill to serve


  • In a large pan add the vegetable oil, onion, garlic, carrot, and beetroot and season with salt and black pepper. Sauté on a medium heat for about 10 minutes or until the vegetables start to soften stirring regularly.
  • Add in the tinned tomatoes, dried dill, and stock, and cook for about 20 minutes.
  • Next, add in the potato and continue to cook for another 20 minutes. You want the beetroot and potato to be cooked through.
  • Add in the cider vinegar and check for seasoning. If required add more salt and pepper to taste.
  • To serve, divide into bowls, top with a dollop of soured cream and sprinkle with fresh topped dill. Delicious!