Emily Hartwood Earthy cooked beetroot and tangy wine vinegar elevate this Mary Berry borscht to a vibrant favorite you’ll always want at the heart of your winter lunch table. It’s delicious with thick slices of crusty bread, a generous dollop of soured cream, extra fresh dill, a side of smoked salmon; in fact most things.
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 freshly ground black pepper
- Soured cream and extra dill sprigs (for garnish)
How To Make Mary Berry Borscht Recipe
- Simmer the vegetable base: Start by placing the shredded white cabbage, diced waxy potatoes, canned tomatoes, chopped carrot, and onion into a large, heavy-based saucepan. Pour over the 1.5 litres of stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Cook gently for about 30 to 40 minutes, or until all the vegetables are very tender. If the liquid reduces too much, feel free to add a little extra stock to maintain a good soup consistency.
- Develop the sweet and sour notes: Once the initial vegetables are soft, stir in the diced cooked beetroot and the chopped dill. Add the sugar and wine vinegar to the pot. Simmer the soup for a further 10 minutes. This final stage is vital as it allows the vibrant color of the beetroot to bleed into the broth and gives the sweet-and-sour flavors time to fully develop and meld together.
- Season to perfection: Taste the soup carefully. Add salt and freshly ground black pepper to your liking. If you prefer a sharper tang or a sweeter finish, you can add a touch more vinegar or sugar at this point. The goal is a perfectly balanced, savory-sweet-tart broth.
- Garnish and serve: Serve the borscht immediately while it is piping hot. Ladle into deep bowls and top each serving with a generous spoonful of soured cream and a few extra sprigs of fresh dill. Serve with plenty of warm, crusty bread on the side for dipping.
Recipe Tips
- Beetroot Quality: Mary Berry recommends using pre-cooked (vacuum-packed) beetroot for convenience, but ensure it is the natural kind, not the type preserved in vinegar, as that would overwhelm the balance of the soup.
- Texture Variations: If you prefer a smoother soup, you can pulse a portion of the vegetables with an immersion blender before adding the final beetroot chunks, though the traditional version is beautifully chunky.
- Waxy Potatoes: Using waxy potatoes (like Charlotte or New Potatoes) is essential here because they hold their shape during the long simmering process, providing a better mouthfeel than floury potatoes which might disintegrate.
- The Sweet-Sour Balance: The ratio of sugar to vinegar is the secret to a great borscht. Always taste at the end, as the natural sweetness of your carrots and beetroot can vary.
What To Serve With Mary Berry Borscht Recipe?
This Mary Berry Borscht Recipe is a bright, earthy meal that needs a creamy or savory pairing! Thick Slices of Rye Bread or a Sourdough Loaf are the quintessential choice for a rustic experience. For a more substantial lunch, a side of Smoked Salmon on Blinis adds a lovely salty contrast that pairs perfectly with the sweet beetroot! A dollop of Horseradish Cream or a glass of Chilled Vodka pairs wonderfully with the dill and vinegar notes.
How To Store Mary Berry Borscht Recipe
- Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days. Like many vegetable soups, the flavors often improve and become more complex after a day of resting.
- Reheat: Warm gently in a saucepan over medium-low heat. Avoid boiling vigorously once the soup has been pre-cooked to keep the beetroot color bright.
- Freezing: This soup freezes very well for up to 3 months. Thaw in the fridge overnight before reheating. Do not freeze with the soured cream garnish already added.
Mary Berry Borscht Recipe Nutrition Facts
- Calories: 244 kcal (per serving)
- Total Fat: 4 g
- Saturated Fat: 1.5 g
- Cholesterol: 5 mg
- Sodium: 820 mg
- Total Carbohydrates: 42 g
- Sugar: 18 g
- Protein: 6 g
- Fiber: 7 g
Nutrition information is based on the serves 4 estimate provided by Mary Berry.
FAQs
Can I use raw beetroot instead of cooked?
Yes, but you will need to add it at the very beginning with the potatoes and cabbage, as raw beetroot takes much longer to soften than the pre-cooked variety
Is this soup vegetarian?
iIt is if you use vegetable stock! Mary Berry notes that either chicken or vegetable stock works beautifully dependng on your dietary preference.
Can I make this soup in a slow cooker?
Absolutely. Put all the initial vegetables and stock in the slow cooker for 6–8 hours on Low, then add the beetroot, sugar, and vinegar for the final 30 minutes of cooking.
Mary Berry Borscht Recipe
Course: SoupsCuisine: Eastern European InspiredDifficulty: Easy4
servings15
minutes50
minutes244
kcalA classic, vibrant, and hearty beet soup featuring a perfect balance of sweet and sour flavors with tender root vegetables.
Ingredients
175g white cabbage
200g waxy potatoes
500g cooked beetroot
1.5L stock
Onion, carrot, and tomatoes
Sugar, vinegar, and dill
Directions
- Simmer cabbage, potatoes, tomatoes, carrot, and onion in stock for 30-40 mins.
- Stir in diced beetroot, dill, sugar, and vinegar.
- Simmer for a final 10 minutes to develop the sweet-sour flavor.
- Season with salt and pepper to taste.
- Serve hot with a spoonful of soured cream and fresh dill.
- Serve with crusty bread on the side.
Notes
- Waxy potatoes are used to ensure they don’t disappear into the broth.
- The sugar and vinegar levels can be adjusted to suit your palate.
- This soup is equally delicious served chilled on a warm day.
