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This soup can be served hot or cold.



  • 2 cups finely shredded cabbage
  • 2 cups boiling water
  • ½ cup chopped onion
  • 2 Tbsp olive oil
  • 450 g cooked small beets, peeled and chopped (save the cooking water)
  • 2 tsp caraway seed
  • 1 L chicken or vegetable stock (wheat-free)
  • 1 tsp honey, if desired
  • 3 Tbsp lemon juice
  • Salt and pepper to taste
  • Dill weed to garnish


Cook the cabbage for 10 minutes in boiling, salted water. Cook the onion in the oil for a few minutes, without browning. Drain the beets, saving the cooking liquid, and chop them finely. Add the chicken or vegetable stock to the onions. Upon boiling, add the cabbage and its cooking liquid. Add the cooked beets, one cup of beet cooking liquid, caraway seeds, honey, salt and pepper to taste. Simmer for 10 minutes, skimming carefully. Remove the soup from the heat. Add lemon juice and heat just to the boiling point. Serve with dill weed garnish.

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