Beetroot & blackcurrant borscht

Beetroot & Blackcurrant Borscht recipe

We grow a lot of sour fruit (including rhubarb, gooseberries and blackcurrants) that can require sugar to be palatable, particularly if they’re picked a bit early. So I experiment with using them in savoury recipes instead, usually instead of lemon or lime. This is a twist on the classic borsht and can be served hot or cold.

As with a lot of the recipes we use, the quantities are approximate and can be varied according to taste or availability.


  • A large beetroot
  • A medium onion
  • Two cloves of garlic (or garlic powder/paste)
  • A ‘thumb’ of fresh ginger (or ginger powder/paste)
  • 100 gms blackcurrants (other fruits can, in whole or in part, be substituted)
  • One heaped tspn stock/boullion powder
  • Rapeseed/olive oil (cold pressed)


  1. Finely chop the onion and start to sweat in oil with lid on.
  2. Grate raw beetroot and ginger. Finely dice potato and garlic.
  3. Add them all to the pan with the onion.
  4. Cover with water and sprinkle with the stock powder.
  5. Put the lid on the pan and simmer for five minutes until potato is cooked.
  6. With a small, sharp knife, cut off the stems and dried flowers. This is easier to do if the blackcurrants are frozen but if you forget or can’t be bothered don’t worry too much.
  7. Take saucepon off the hob and add the blackcurrants. They will quickly defrost in the hot soup and help it cool down. The idea of not cooking the blackcurrants is to retain as much of their Vitamin C as possible.
  8. Blend the soup in a magimix or in the pan with a stick blender. It will be thick but easier to blend (too much liquid allows the lumps to escape). Once blended, add water to get the consistency you want.
  9. Serve with a dollop of yoghurt and a garnish such as chives.




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