Bortsch or Beetroot Soup with Blue

Ingredients for 4-6 servings

500g fresh beetroot-washed
500ml (2 cups) good beef stock
2 tbsp red wine vinegar
3 tbsp tomato purée
125g (½ cup) butter
250g total weight of carrot, onion and potato, finely shredded
500g white cabbage, shredded
1 tbsp flour
1 x 175g pack Castello® Noble Blue Cheese
200ml (½ cup) sour cream
Salt and pepper

Bortsch or Beetroot Soup with Blue


Grate or shred the beetroot on a mandolin straight into a large pan. Add half the stock, 3½ tbsp. of the butter, the vinegar and tomato purée, cover and simmer for 30-40 minutes.

Meanwhile gently sauté the onions and carrot mixture in 3½ tbsp. of the butter and then add to the beetroot, season with salt, pepper and continue cooking for a further 15 minutes.

In a second pan cook the cabbage in the rest of the stock for approx. 10 minutes. Combine the flour with the remaining butter.

Pour the cabbage and stock into the pan with the beetroot mix, stir in the flour and butter mixture and cook over medium heat to thicken slightly, stirring all the while. Season again and if necessary add more liquid (stock or water).

Cream together the Blue Cheese with the sour cream and place a generous spoonful in the base of each warmed soup bowl before ladling in the hot soup. Serve any remaining cheese mixture with the soup and chunky bread.

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