Bay Beet Borscht
Clock Image
Prep: 15 mins
Cook: 40 mins
This is a lighter version of the classic earthy borscht. With bay leaves and zesty lemon, you'll paint a pretty vibrant red picture in your bowls.
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180 kcal
(per portion)
Ingredients you'll need
  • 1 carrot
  • 1 celery stick
  • 1 onion
  • 2 beetroot
  • 1 garlic clove
  • 2 bay leaves
  • 1 vegetable stock cube
  • 1 lemon
  • A handful of flat leaf parsley
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 750ml boiling water
You'll need
Step by step this way
  • 1.

    Peel or scrub the carrot. Halve lengthways. Thinly slice it. Thinly slice the celery. Peel and finely chop the onion. Peel, quarter and thinly slice the beetroot. Peel and thinly slice the garlic.

  • 2.

    Warm a large pan over a medium heat for 2 mins. Add 1 tbsp oil. Add all the veg and both bay leaves with a pinch of salt and pepper. Cook and stir for 5 mins to just start to soften the veg.

  • 3.

    Dissolve the stock cube in 750ml boiling water. Pour into the pan. Bring to the boil, then turn the heat down. Cover and simmer for 30 mins.

  • 4.

    Finely grate the zest from the lemon. Stir most of the zest into the soup. Squeeze in the lemon juice.

  • 5.

    Finely chop the parsley stalks and roughly chop the leaves. Stir the parsley stalks and most of the leaves into the soup. Taste and add more salt or pepper if you think it needs it.

  • 6.

    Ladle into warm bowls, discarding the bay leaves. Serve garnished with the remaining lemon zest and parsley leaves.

  • Tip

    You Smoothie
    This is also delicious blitzed in a blender to make a smooth, velvety textured soup. Once cooked, just add everything to a blender and whizz till you get the consistency you want.

This recipe is from
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