Cheats Borscht (Easy Beetroot Soup)

We already have one recipe for Borscht (beetroot soup) on this site and you can find it here. This recipe is very similar but has a slightly different flavour and uses a canned beef consomme instead of stock or stock cubes (yes, you can use Oxo if you really need to) and also can be blended to use the vegetable pulp to make a thicker soup. During the beetroot glut at the end of the season we are always looking for new ways or variations on a theme and this easy beetroot soup fits the bill perfectly.

If you do not want a soup, other free beetroot recipes on this site include traditional beetroot recipes, curriedbeetroot, beetroot and orange
and a beetroot chutney recipe.


  • 2 medium sized beetroot – about 275 – 300g (10 oz) in total
  • 2 medium sized carrots – about 150 – 200g (7 oz) in total
  • 110g (4oz) onion
  • 1 teaspoon (5g) fennel seeds, ground
  • 1 teaspoon (5g) celery seeds, ground OR 1 large stick of celery finely chopped
  • 1 medium sized leek 75g (3 oz) finely chopped
  • Zest of 1 lemon (finely grated rind, no pith)
  • Juice of half a lemon (use half of same one as zest)
  • Salt to taste, start with one level teaspoon (5g)
  • Ground black pepper to taste
  • 1 teaspoon of paprika or more if a stronger flavour is wanted
  • Creme Fraiche or thick cream
  • 2 Cans of Baxter’s Beef Consomme with Sherry – you can use 800ml fresh beef stock instead


Wash the beetroot and par cook for approximately 30 minutes in boiling water. Wash, peel and coarsely grate the carrots.

When cooked, peel and grate the beetroot as well. Finely chop the onion and leek. Put grated beetroot, carrot, onion, leek, lemon zest, celery seeds and fennel seeds into a large (2l or more) saucepan. Add the canned beef consomme or made up beef stock and bring to the boil. Turn down to a simmer and allow to cook gently for at least 45 minutes.

Add all the seasoning, lemon juice and adjust the seasoning to taste. Do not overdo the salt. Cook and stir for a little longer until all the flavours are blended.

At this point you have a choice. Either the soup can be served clear or be blended into a thicker consistency thus saving all the goodness in the vegetables.

For a clear soup, strain the liquid through a fine sieve, squeeze every trace of liquid out and reheat. The clear soup can be served cold or hot.

For a blended soup blend all together using a hand or jug blender and put back into the pan to reheat.

In either case, when ready to serve place into bowls and add a large knob of creme fraiche at the centre.

If you have any comments or variations on this recipe, please let us know. Enjoy Autumn.

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