Borscht is a staple for those of us living on the prairies and a great way to use the beets you’ve frozen from the garden. (You did save some didn’t you?) We froze a few bags of chopped and blanched beets to keep over the winter, although I’m pretty sure they’re not going to make it that long. There isn’t much to this recipe, but there lies the beauty. It’s simple, tasty and very healthy.

Preparation time
Cooking time


  • 6-8 beets, peeled and cut into smallchunks
  • 3 Garlic cloves (skin removed)
  • Olive oil
  • Pepper
  • Salt
  • 1 litre (approx) Vegetable stock (or chicken stock)

Place the beets and garlic on a roasting tray, and douse them with olive oil. Season with salt, pepper. Place the tray in an oven preheated to 400F until the beets are soft…usually about 30mins.

Once cooked place the beets into a large blender and puree the mixture. Add the vegetable stock until it reaches a texture you’re happy with. I like my really smooth so like many soups I make I drain the entire mixture through a sieve to take out any chunks. If you gently push the puree through the sieve you’ll only have a little bit of fiber left over in the bottom. Pour the sieved soup into a pot and bring to the boil. Simmer the soup for 10 minutes, add some sour cream and then serve with a nice crusty bread.

There are 2 Comments

  1. I’m so glad I caught this on taste spotting! It looks delicious, I love borscht. I’ll definetly be trying this. Thanks for posting the recipe, it made my day!

  2. I was also inspired by your picture on Taste Spotting. I had beets already cooked in the fridge, so it was ready in minutes. Of course, I couldn’t leave it quite as simple as yours… I used beef base and added dill and lemon. I want to take it for lunches at work next week, but eating borscht is fraught with peril, as are beets in general. At least the last time I dripped on a beet-colored shirt!

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.