Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 25

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This vegetarian Borscht is based on a recipe from the Ukraine, where Borscht is the national soup. It is characterised by its thickness and the deep red colour of its main ingredient—beetroot.


  • 3 litres water
  • 1 tablespoon tomato paste
  • 500 g


  1. Bring the 3 litres of water to the boil in a large saucepan and season with salt and freshly ground black pepper. Stir the tomato paste into the liquid with the beetroot, carrot, parsnip and celery and simmer for about 15 minutes. Add the onion, garlic and shredded cabbage and continue to simmer the soup for an additional 15 minutes.
  2. Cut a small cross in the base