Baba's Borsch

Until a couple of weeks ago this recipe was a closely guarded secret. The secret ingredients might come as a surprise - but don't be tempted to leave them out. It really works. 

Serves 8-10

3 large (approx 6 small), fresh beetroot, peeled and left whole (use vacuum packed beetroot if it's easier, but adjust the cooking times if you do - just simmer until the water turns purple)

1.5 - 2 litres water (if you have homemade stock use this from the start)

Chicken or vegetable stock pots 

1 medium white onion, finely diced 

2 medium carrots, diced

1 stick celery, finely chopped (optional)

1 stick leek, finely sliced (optional) 

3 leaves whites cabbage, tough core removed, finely shredded

1 bay leaf 

Salt and pepper 

Olive or groundnut oil 

1 cup milk 

1 cup tomato ketchup

Handful each of fresh dill and parsley

Peel and cook the beetroot in boiling water until tender (this will 
probably take 30-40 minutes). Remove the beetroot and set to one side to cool. 

Top up the liquid (add another half a litre of water) then add the stock (if you're using the pots). Next add the carrot, celery and leek (if using) and bay leaf. Simmer until the vegetables are al-dente (they shouldn't be quite cooked yet). 


While the vegetables are cooking, grate the beetroot. Fry the onion in a separate pan until soft - once it's nearly ready add the cabbage to the soup and simmer for a couple of minutes.

Add the grated beetroot, along with the fried onion, seasoning and ketchup. Simmer for another 5 minutes or so until all the vegetables are cooked through. Stir in the herbs. 

Remove the soup from the heat and add the milk Stir and serve. 


Serve with rye bread or with a plate of boiled potatoes on the side (they should be soft boiled or mashed; the idea is that you scoop it onto your spoon, dip into the soup and eat). Or you could try it with a spoonful of sour cream (smetana) on top. At Ukrainian Christmas (Cvyt Vechir) borsch (made with vegetable stock - you can't eat meat before midnight) is served with vushka (small dumplings filled with mushrooms - a bit like Ukrainian tortellini).