Bortsch, Polish or Russian Beetroot Soup

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 raw beetroots
  • 1 qt. brown stock
  • 1 onion stuck with


Slice 3 of the beetroots and simmer them in the stock with the onion, clove, herbs and caraway seeds for about I hr. or until the colour has run into the soup and the flavour is no longer raw. Melt the fat and in it cook the shreds of vegetable and the finely-grated 4th beetroot, very gently for 10–15 min. Strain the stock and press the juice out of the beetroots into it. Add the shreds of vege