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Rhubarb and beetroot borsch

Name: Rhubarb and beetroot borsch
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 4
Ingredients: 15g dried mushrooms; 400ml just-boiled water; 1 tbsp olive oil; 1 tsp caraway seeds; 500g raw beetroot, peeled and finely chopped; 1 red onion, chopped; 2 carrots, peeled and chopped into 1cm cubes; 3 garlic cloves, finely chopped; 2 thyme sprigs; 400ml vegetable stock; 200g white cabbage, shredded; 150g rhubarb, chopped; Squeeze lemon juice; 10g dill, chopped; 4 tbsp soured cream; For the pickled rhubarb; 40ml red wine vinegar; 40g caster sugar; 50g rhubarb, diced

By: Pollyanna Coupland
Food producer, delicious.

Published: 25 Feb 25
Updated: 11 Mar 25

This beautiful broth is inspired by Ukrainian borsch. Rhubarb adds a sweet-and-sour depth to the earthy soup and is sprinkled on top as a pickle for extra zing.

Make the most of rhubarb season with more brilliant sweet and savoury rhubarb recipes.

Easy
March 2025

Test kitchen approved

Serves 4
Prep time 15 min. Cook time 1 hour

This beautiful broth is inspired by Ukrainian borsch. Rhubarb adds a sweet-and-sour depth to the earthy soup and is sprinkled on top as a pickle for extra zing.

Make the most of rhubarb season with more brilliant sweet and savoury rhubarb recipes.

Nutrition: per serving

Calories: 194kcals
Fat: 7.1g (2.5g saturated)
Protein: 5.6g
Carbohydrates: 22g (20g sugars)
Fibre: 8.3g
Salt: 0.9g

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Ingredients

15g dried mushrooms
400ml just-boiled water
1 tbsp olive oil
1 tsp caraway seeds
500g raw beetroot, peeled and finely chopped
1 red onion, chopped
2 carrots, peeled and chopped into 1cm cubes
3 garlic cloves, finely chopped
2 thyme sprigs
400ml vegetable stock
200g white cabbage, shredded
150g rhubarb, chopped
Squeeze lemon juice
10g dill, chopped
4 tbsp soured cream

For the pickled rhubarb

40ml red wine vinegar
40g caster sugar
50g rhubarb, diced

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Method

Put the dried mushrooms in a heatproof bowl, pour over the boiled water, then set aside to rehydrate. Pour the oil into a large saucepan over a medium heat, then add the caraway seeds. Once they start to sizzle, add the beetroot, onion, carrots, garlic and thyme with a pinch of salt and cook, stirring, for 10 minutes.
Add the mushrooms and their liquid along with the vegetable stock and simmer for 40 minutes with the lid on.
Meanwhile, quick-pickle your rhubarb. In a small pan, heat the= red wine vinegar, sugar and 40g water until the sugar has dissolved. Pour the liquid over the rhubarb and leave to pickle.

After 40 minutes’ simmering, add the cabbage and chopped rhubarb to the pan of veg. Cover with the lid again and simmer for 10 more minutes. Taste and adjust the seasoning with salt, pepper, some lemon juice and a splash of the pickling liquid. Serve hot, with a sprinkling of chopped dill, a dollop of soured cream, a spoonful of pickled rhubarb and a few twists of ground black pepper.