Beetroot & Beef Broth Borscht | Recipes | Borough Broth

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Beetroot & Beef Broth Borscht

Written by
Joey O’Hare

Serves: 2
Cooking time: 15 minutes prep + 20 minutes to cook


1 knob butter

1 onion

1 garlic

2 stalks celery

1 medium/ large beetroot

1 large organic potato

8 stalks thyme (0.5 teaspoon dried thyme)

1 bay leaf

1 pouch (324g) Borough Broth Co Grass-Fed Organic Beef Bone Broth

2 tablespoons kraut brine or cider vinegar

sea salt

black pepper


To serve:

sour cream

fresh dill


black pepper


  1. Finely dice the onion; peel and crush the garlic; finely chop the celery; peel and dice the beetroot and potato evenly; and strip the thyme leaves.
  2. Gently melt the butter in a medium saucepan.
  3. Sauté all of the prepped veg and herbs for 15 mins until becoming soft. (Stir often to avoid the veg catching). Season with salt and pepper.
  4. Add the bone broth and bring to a simmer. Simmer for 5 mins with the lid on.
  5. Allow to cool for 2 mins before stirring in the kraut brine or vinegar.
  6. Serve with sour cream and fresh dill on the table to garnish, sourdough bread, and extra kraut.

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