Classic Russian Borscht

russian borsh

In summers, all you need is this kind of weather to uplift your mood.   Till yesterday it was so hot and suddenly this morning we woke up with beautiful  weather,  amazing. This was a cheerful change after weeklong bad days.


Our this weekend went all waste with no fun activity, no baking, just galloping lots of pills, as both my son and I were down with fever and bad throat. After paying visit to our doctor, we both were complaining how bad our weekend was and my son, who never failed to miss any opportunity to have ice cream said, “Mom, anyways we are taking medicine, so it won’t harm if we take one ice cream because it will too be treated with this medicine, I like his idea and we both stopped at Mc Donald and enjoyed our ice creams and burgers.


When illness is the reason and beautiful weather is an advantage why not do a favor by serving yourself this beautiful soup.  Some more beetroot puree was lying with me, so today I made another version of beetroot soup by omitting kidney beans and potato and I found it more delicious than the original classic one.

Beetroot soup without  baked beans

So you too make and decide which one you like most. I was waiting  to try this soup for a very long time and day before yesterday  I made  kidney beans with rice for dinner, saving some for my Classic Russian Borsht Soup.  Luckily weather too created an atmosphere perfect for soup.

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beeroot as the main ingredient

Russian Borsh

Serves 2

Recipe adapted from Natasha Kitchen


  • 1 small beet, boiled and pureed
  • 1 small potato, boiled and cut into small piece
  • 1 tsp – oil
  • ½ – onion , finely chopped
  • 1 small carrot, grated
  • ¼ cup of cabbage, thinly chopped
  • ¼ cup – boiled kidney beans with their juice
  • 1 bay leaves
  • 4 cups water
  • 1 tsp – ketchup
  • 1 tsp – lemon juice
  • ground pepper and salt to taste


In a pan add oil and bay leave.   Saute onion, carrot and cabbage until they are soft. Add beets, potato, lemon juice, pepper, salt and kidney beans, ketchup and water and let it cook for another 2 minutes.

Serve this power pack soup of iron, protein, vitamins and carotene hot.

beetroot soup without baked beans


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