There are many variations of this burgundy-coloured soup, which reflects the Eastern European heritage of many Romany people. This one is in the Ukrainian style.


  • 1.2 litres vegetable or chicken stock
  • 2 tbsp red wine vinegar
  • 225g raw beetroot, peeled and grated
  • 500g potatoes, peeled and diced
  • 600g red cabbage, shredded
  • 2 large tomatoes
  • 1 bay leaf
  • 2 onions, grated
  • 4 tbsp soured cream
  • 12 chives


  1. Put the stock and vinegar in a large pan and bring to the boil. Add the beetroot and potatoes. Simmer for 15 minutes or until the vegetables are soft. Add the cabbage and whole tomatoes.
  2. Cook for about 10 minutes, until the tomatoes are soft, then remove them from the pan with a slotted spoon, purée them in a liquidiser or push through a sieve, and return to the soup. Add the bay leaf and season to taste.
  3. Stir in the onions and cook for 20 minutes until the onions are soft. Garnish with a blob of soured cream and a few chives and serve.

Drinks recommendation

A glass of lemony, creamy white would be ideal to keep the soup's richness and freshness intact.

  • Preparation time: 15 minutes
  • Cooking time: 35 minutes
  • Total time: 50 minutes 50 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 895.376kJ
Fat 7.7g
Saturated Fat 4.3g
Sugars 14.6g
Salt 0.3g

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4 stars

Average user rating Based on 47 ratings

This recipe was first published in Tue Aug 01 01:00:00 BST 2006.