eastern european cuisine, featured, HCLF, lunch

Ukrainian Borscht Recipe

April 7, 2016

I am a borscht fanatic. Like, I’m literally obsessed. You have no idea. It’s an amazing soup that unfortunately has a reputation of being boring. I believe that the people who say that about borscht have never actually tried it. Because if they have, they’d know. They’d join the new realm of people who understand just how amazing borscht is. It’s basically ambrosia. This soup could save someone from dying purely because it gives them a reason to live. Okay, I might be overselling it. It tastes good, is that enough?


  • 3-4 large beetroots, peeled and chopped into small cubes
  • 1 large potato, peeled and chopped into small cubes
  • 1 large carrot, peeled and grated
  • 1 leek, chopped
  • 2-3 stems of celery, chopped
  • 1 red onion, chopped
  • 3 tbsp red wine vinegar
  • 1l of vegetable stock
  • 4 tbsp vegan cream (I use Alpro) (Optional. Omit if you’re HCLF)
  • the juice of 1 lemon
  • Chives to garnish
  • Salt and pepper to taste


  1. Add the leek and onion into a pan with a small amount of stock (as much stock as you would add oil if you were cooking them in oil) and leave to sweat for 3-4 minutes or until slightly browned. Stir regularly.
  2. Add the celery, carrot and potato. Leave to sweat for a further 5 minutes. Add more stock if required.
  3. Add in the beetroot and the rest of the stock and red wine vinegar. Once boiling, leave to simmer for 30-45 minutes or until the beetroot and potatoes are soft.
  4. Add in the salt and pepper to taste and serve.
  5. To make the sour cream, mix together the lemon juice and the vegan cream. Garnish over the soup. Omit this step if you want to keep it HCLF.
  6. Garnish with chives.

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