This Mary Berry Borscht Recipe is a hearty and classic recipe, which is made with beetroot and white cabbage. It’s the ultimate comfort food recipe, ready in about 1 hour.

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Mary Berry Borscht Recipe Ingredients

175 g (6 oz) white cabbage, coarsely shredded
200 g (7 oz) waxy potatoes, peeled and diced
1 x 225 g can chopped tomatoes
1 small carrot, chopped
1 small onion, chopped
1.5 litres (2 1/2 pints) vegetable or chicken stock, more if needed
500 g (1 lb) cooked beetroot, peeled and diced
3–4 dill sprigs, chopped
30 g (1 oz) sugar
2 tbsp wine vinegar
salt and black pepper
crusty bread, to serve
soured cream and dill sprigs, to garnish

How To Make Mary Berry Borscht

Simmer the base vegetables: Put the shredded cabbage, diced potatoes, canned tomatoes, chopped carrot, and chopped onion into a large pan with the stock.
Cook until tender: Bring the mixture to a boil, then reduce the heat and simmer for 30–40 minutes until all the vegetables are very tender. Add a little extra stock if the soup becomes too thick.
Add the final ingredients: Add the diced beetroot, chopped dill, sugar, and wine vinegar to the pan. Simmer for another 10 minutes to allow the sweet and sour flavours to meld together.
Season and serve: Add salt and pepper to taste. You can add more sugar or vinegar if you feel it’s needed to achieve the perfect balance. Serve hot with crusty bread, garnishing each bowl with a spoonful of soured cream and a sprig of dill.

Mary Berry's Borscht Recipe — Mary Berry’s Borscht Recipe

Recipe Tips

How to get the best flavor? The key to great borscht is balancing the sweet and sour elements. Don’t be afraid to taste and adjust the sugar and vinegar at the end until it’s just right for your palate.
Can I use raw beetroot? Yes, you can use raw beetroot instead of cooked. You will need to peel and dice it, then add it to the pan along with the other base vegetables (cabbage, potatoes, etc.) at the start. The cooking time may need to be extended slightly to ensure it’s fully tender.
What kind of potatoes are best? The recipe calls for waxy potatoes (like new potatoes, fingerlings, or red potatoes) because they hold their shape well when simmered and won’t turn to mush.
How to make it a main meal? To make this soup even more substantial, you can add some shredded cooked beef or pork towards the end of the cooking time.

What To Serve With Borscht

Borscht is traditionally served as a hearty meal, often with these accompaniments.

A generous dollop of soured cream or crème fraîche
Thick slices of dark rye or crusty white bread
A sprinkle of fresh, chopped dill
Garlic bread

How To Store Borscht

Refrigerate: Allow the soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. The flavour is often even better the next day.
Freeze: Borscht freezes very well. Let it cool, then pour it into freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQs

Can I make this soup vegan? Yes, this recipe is easily made vegan. Ensure you use vegetable stock and serve it with a plant-based sour cream alternative or skip the garnish.
Is this soup served hot or cold? While this recipe is for a hot borscht, which is perfect for colder months, there are also versions of borscht that are served cold, which are very refreshing in the summer.
Why is my borscht not bright red? The vibrant red-purple colour comes from the beetroot. Using pre-cooked beetroot and adding it towards the end of the cooking time helps preserve its brilliant colour.

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Mary Berry’s Borscht Recipe

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

244

kcal

A classic, hearty Eastern European soup with a perfect balance of sweet and sour flavours from beetroot and cabbage.

Ingredients

175 g (6 oz) white cabbage, shredded
200 g (7 oz) waxy potatoes, diced
1 x 225 g can chopped tomatoes
1 small carrot, chopped
1 small onion, chopped
1.5 litres (2 1/2 pints) vegetable or chicken stock
500 g (1 lb) cooked beetroot, diced
3–4 dill sprigs, chopped
30 g (1 oz) sugar
2 tbsp wine vinegar
salt and black pepper
soured cream and dill sprigs, for garnish

Directions

Combine cabbage, potatoes, tomatoes, carrot, onion, and stock in a large pan.
Bring to a boil, then simmer for 30–40 minutes until vegetables are tender.
Add the beetroot, dill, sugar, and vinegar. Simmer for another 10 minutes.
Season to taste with salt, pepper, and more sugar or vinegar if needed.
Serve hot, garnished with soured cream and fresh dill.