A simple, warming Ukrainian-style borscht — beetroot and potato simmered into a ruby soup with cannellini beans, finished with fresh dill.
Borscht is Ukraine's iconic beetroot soup — earthy, ruby-red and deeply comforting, here made hearty with potatoes and beans and finished with a scattering of fresh dill. It's nourishing, vibrant and lovely with a swirl of soured cream.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 3 Beetroot
- 4 tbs Olive Oil
- 1 Chicken Stock Cube
- 6 cups Water
- 3 Potatoes
- 1 can Cannellini Beans
- Garnish Dill
Tags:
SoupVideo
Preparation
- Chop the beetroot, add the water and stock cube, and cook for 15 minutes.
- Add the potatoes and remaining vegetables and boil until soft.
- Finally, add the beans and cook for 5 minutes.
- Serve straight from the soup pot, garnished with dill.
Tips from the ZestyPlate Kitchen
- Cook the beetroot until tender so it gives the soup its sweet, earthy depth and rich colour.
- Add the beans near the end so they heat through without going mushy.
- A spoonful of soured cream and plenty of fresh dill are the classic, essential finish.
- A splash of vinegar or lemon at the end brightens the earthy sweetness beautifully.
Frequently Asked Questions
Both are traditional — hearty and hot in winter, or chilled and refreshing in summer.
A little acidity (vinegar or lemon) added towards the end helps preserve the bright ruby red.
Yes — many versions add cabbage, carrot or beef; here the potatoes and beans make it a satisfying meal on their own.
