Borsch Soup

Another famous Slavic dish, this delicious beetroot soup can be adjusted indefinitely. In Poland, borsch is liquid, like vegetable stock made with beet, served without the vegetable pieces. Our soup is pretty thick, loaded with shredded organic root vegetables and cabbage.


We enjoyed our borsch with a big dollop of plain soy yogurt, sprinkled with plenty of frozen parsley. This was the first time I added soy protein chunks in borsch soup – they’re a totally optional ingredient that makes the soup even more filling.

The process of making this soup is pretty easy, but it is actually even better the next day, so we made a huge batch. I would say that even half of this amount should leave plenty of leftovers for two people.

What we used:

  • 2 big onions
  • 3 tablespoons canola oil
  • 6 beetroots (about 500 g)
  • 3 carrots (about 200 g)
  • 500 g cabbage
  • 400 g sauerkraut
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 1,5 dl textured soy protein chunks
  • 2 l vegetable stock (3 cubes & 2 l water)


  • 1 teaspoon ground white pepper
  • a lot of freshly ground black pepper
  • 1 teaspoon salt
  • 2 teaspoons dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1 dl frozen parsley

First, I peeled the beets and brushed the carrots. Then I sautéed the onion in oil until translucent. Meanwhile, Heikki grated beets, carrots, and cabbage coarsely in our electric grinder. Then he added the grated veggies in the cooking pan, and sautéed them for 10 minutes or so.

Now, I added the tomato paste, garlic, and sauerkraut, and sautéed this for some 5 minutes. Now everything was medium done, and I added the vegetable stock, and all the seasonings, and brought the soup to a boil.

Then I rinsed the soy chunks thoroughly in cold water, added them to the soup, and let it simmer for about 50 minutes.

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