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A Summer Borscht

One for all seasons, this vibrant summer borscht is hearty, healthy soup that' sure to turn heads.
  • 1 hour 30 minutes
  • Prep time15 minutes
  • Servings5 portions
recipe image A Summer Borscht


  • 2 large carrots diced
  • 2 large onions diced
  • 2 large celery sticks diced
  • 15 large red betroot boiled peeled diced
  • 4 garlic cloves
  • 4 large red rooster potatoes peeled finely diced
  • 3L vegetable stock
  • 1 large red cabbage finely shredded
  • 4 tomatoes peeled cored chopped
  • 1L Elmlea Plant Double
  • 2 lemons juiced
Energy (kcal)137 kcal
Energy (kJ)572 kJ
Protein (g)5.2 g
Carbohydrate incl. fibre (g)32.1 g
Carbohydrate excl. fibre (g)23.3 g
Sugar (g)16.0 g
Fibre (g)8.8 g
Fat (g)0.8 g
Saturated fat (g)0.1 g
Unsaturated fat (g)0.4 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.3 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)128 mg
Salt (g)0.32 g
Vitamin A (IU)15253 IU
Vitamin C (mg)134.9 mg
Calcium (mg)146 mg
Iron (mg)2.22 mg
Potassium (mg)1068 mg


  1. Add the diced carrots, onions, celery and garlic add them to a pan. Sauteed them slowly (and without browning) on a low heat until cooked down. Add the beetroot and potato until partly cooked, then add the stock and season. Once this has been added to the mixture, simmer for 30 minutes.
  2. After 30 minutes, add the cabbage and tomatoes, then cover and leave to simmer for another 30 minutes.
  3. To serve, spoon the soup into a bowl. In a separate dish, whisk the Elmlea Plant Double with lemon juice to create a sour cream. Then add a generous dollop on top of the soup.