On cold windy Autumn days I find myself seeking hearty comfort food and a big pot of Borscht is always on the list.  If you haven’t tried this traditional Eastern European soup, I urge you to give it a go- I guarantee you will have a new favourite!

Why Borscht is the Ultimate Autumn Comfort food

Borscht is more than just a soup – it’s an invitation to slow down, gather around the table and enjoy the simple pleasure of cooking from scratch. 

It’s a dish that gets better the longer it sits, making it perfect for a big pot of leftovers, sharing with friends and family on a cosy autumn evening, or when you get distracted by a good knitting project and need something yummy waiting on the stove!

This recipe has been adapted from the one given to me by a friend who cooked borscht for us when visiting Shetland a few years ago. Since then, I’ve been addicted to this hearty, chunky heart-warming soup. I love the sourness that comes from the beetroot. The beef makes it very nourishing and filling, so the soup really is a meal on its own. It’s beautiful too, with its distinctive vibrant colour and clear shine. A true classic!

How to make Borscht

Ingredients list – Serves 6-8

3 tbsp olive oil

250g beef shank or chuck, diced

4 medium potatoes (approx 400g), peeled and diced

1.5l good beef stock or water and 2 beef stock cubes

1 tsp sea salt and freshly ground black pepper, to taste

2 bay leaves

10 allspice berries

1 tsp marjoram

500g sauerkraut

2 onions, chopped

4 carrots, peeled and grated

2 medium raw beetroot, peeled and diced

100g tomato puree

2 cloves of garlic, finely chopped

To serve

Sour Cream

Fresh dill or chives, chopped

Method

Heat the oil in a large soup pot and brown off the beef.

Add the stock, salt, pepper and spices and boil until the meat is tender, for about 30 minutes.

Add the sauerkraut and boil for 10 minutes.

In a separate pan, boil the potatoes, strain and put to the side.

In a separate pan, fry the onions until golden brown, then add the carrot and beetroot and fry for 5-7 minutes, then mix in the tomato puree and garlic.

Add this mix to the soup pot and boil for a further 20 minutes, adding the boiled potatoes at the end, just before serving.

Serve with a dollop of sour cream and sprinkle with chopped chives or dill. Borscht is delicious on its own or with dark rye sourdough bread.

Looking for more seasonal recipes using fresh ingredients from the garden?

Check out Misa Hay’s A Year in My Shetland Garden. Where you can find a collection of simple, seasonal recipes for nourishing dishes, inspired by my beloved garden, local Shetland produce and wild plants.