Recipe
Simple Vegetable Broth
A light, comforting vegetable broth with onion, carrot, potato, and celery — simple to prepare and ideal for everyday cooking.
Romanian Borscht (Borș de Sfeclă)
On the Hob
serves 6
Romanian Borș de Sfeclă is a comforting beetroot soup with a beautiful ruby colour and balanced sweet-sour flavour. Root vegetables and herbs simmer together for a deeply nourishing bowl.
Serve hot with crusty bread and a spoon of sour cream or yogurt for a classic Eastern European-style meal.
20 mins prep35 mins cook55 mins total
Heat oil in a large pot and sauté onion and carrot for 4–5 minutes until softened.
Add garlic and tomato purée, then cook for 1 minute.
Stir in beetroot and cook for 3–4 minutes to develop flavour.
Add potatoes, bay leaf, and hot stock. Bring to a gentle boil.
Reduce heat and simmer 25–30 minutes until vegetables are tender.
Stir in dill and parsley, then season with salt and black pepper.
Add lemon juice or vinegar gradually until the soup reaches your preferred tang.
Serve hot with extra dill and optional sour cream.
Keep cooking
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