Borsch (Beetroot Soup)

Adapted from the BBC and the Cooks Companion.


  • 3 medium beetroots
  • 1 large carrot
  • 1 onion
  • 1 stick of celery
  • 2 garlic cloves
  • A large handful of parsley, stalks included
  • 1 bay leaf
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Rock salt and freshly ground black pepper
  • Sour cream


  1. Peel/chop the vegetables, garlic and parsley.
  2. Place in a pot with the bay leaf and just cover with water (or use stock for extra flavour!).
  3. Cover and bring to the boil - simmer for an hour or until the vegetables are tender.
  4. Remove bay leaf, puree soup, then return to pot and reheat gently.
  5. Toast seeds in a skillet until fragrant, and add to soup (crush with a mortar and pestle if you want).
  6. Season to taste with salt and pepper.
  7. Serve with a dollop of sour cream.