Paleo Borscht (Beetroot soup)

borscht I’m totally hooked on this soup. I’ve just made three batches in a row! It’s absolutely delicious & beetroot is in season. Enjoy x M

My grandparents were from Ukraine and they would often have borscht – particularly throughout winter. Unfortunately, I never asked them to show me how they made it..


My grandparents have since passed away – but I like to think that if they were here, they would be licking their lips and asking for seconds. I know my friends have… so I’m going to assume that my grandparents would too. This soup is definitely one of my favourites! 


Borscht (Beetroot soup)
A deep red beetroot soup. Traditionally known as borscht or borsch (and extremely popular) in russia, ukraine and poland.
Cuisine: European
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced or crushed
  • 3 tablespoons balsamic vinegar
  • 7 cups beef stock
  • 3 large beetroots (approx 700g)
  • 3-4 carrots (approx 250g)
  • 400g diced tomatoes
  • a medium sweet potato (approx 250g)
  • 6 dried bay leaves
  • ½ teaspoon ground allspice
  • ¼ teaspoon dried chilli seeds
  • juice of one lemon (2-3 tablespoons)
  • cracked black pepper
  • 4 cups finely shredded cabbage
  • ½ cup fresh dill – chopped
  1. Peel beetroot and cut into large cubes
  2. Peel carrots and cut into large chunks
  3. Peel sweet potato and cut into large chunks
  4. Heat oil in a large pan
  5. When oil has heated, add onion and stir until translucent
  6. Add garlic and balsamic vinegar and stir until nearly all of the vinegar has evaporated
  7. Add stock, beetroot, carrot, sweet potato, bay leaves, chilli seeds and allspice.
  8. When mixture starts to boil, reduce heat to a simmer.
  9. When beetroot, carrots and sweet potato are cooked (ie. soft when prodded with a fork) remove from heat.
  10. Remove all 6 bay leaves
  11. When soup has cooled, use an immersion blender to blend the soup until smooth (or use a food processor and blitz until smooth in batches)
  12. Return to the pot and add cabbage and lemon juice
  13. Heat until cabbage has cooked.
  14. Add dill and mix through.
  15. Taste the soup – and add pepper to taste.
  16. Serve the soup with a dollop of coconut cream and fresh dill to garnish
  17. This soup tastes even better the following day.