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Useful Information

Preparation Time –

15 mins

Cooking Time –

20 mins

Difficulty –


Portions –

Serves 4


  • 1 large white onion, diced finely
  • 250g carrots, peeled and
    cut into thin slices
  • 200g parsnip (can also be replaced
    with celery or celeriac) peeled
    and cubed
  • 400g beetroot (ca 4 medium-sized
    beets), peeled and cubed
  • 300g potatoes, peeled and cubed
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • A handful of fresh chives
    or parsley, roughly chopped
  • A little salt, sugar
    and pepper to season
  • 150g sour cream to serve

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    A traditional Easter European autumn recipe. Beetroot and onions are high in fibre which aids healthy digestion and reduces bloating. Beetroot is also high in potassium, making them good post-workout food. They’re said to improve athletic performance, too.

    Borschtsch recipe



    • Prepare the vegetables.
    • Take a large deep pan and heat the oil; add onions, carrots, parsnip and beetroot.
    • Stirring gently, allow them to sweat.
    • Add 1l boiling water and bring to a boil.
    • Now, add the potatoes
    • Season with salt, a little sugar, vinegar, cumin, chilli and pepper.
    • Bring back to a boil, cover it and allow to simmer for 30mins.
    • Once all the vegetables are cooked soft, blend the stew a little using a hand blender.
    • Ready to serve!

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