Persons: 2     Cost: $$     Level: medium     Time: 1h15min cooking + 1 day to rest      Ingredients: easy to find


Borscht is a soup that will charm almost anyone from the very first sip. Rich taste and elegance, almost hypnotic ruby color, makes borscht just absolutely gorgeous. It’s no wonder that it even charmed king Władysław Warneńczyk and became one of his favorite soups.

However, the soup of these royal times does not resemble today’s version. For years it underwent a culinary revolution, but what has never changed is that borscht is a pure vegan dish based on soured (sourdough) beetroot juice. Its main ingredient beetroot, which is full of anthocyanin (the same pigments present in red wine), helps build our resistance, slow down signs of aging and prevent the occurrence of cancer.

Traditionally, we served Borscht at Christmas dinner in one of three main versions:

  • Pure – the recipe from this post
  • With polish ravioli “uszka” – my family ‘s Christmas version
  • With polish croquet – a more casual, every-day recipe often served in bars

As we’re all very busy, we don’t always have time to prepare soured (sourdough) beetroot juice in the time-consuming traditional way. In Poland, shoppers can easily find prepared natural one at local shops; however, as someone who lives in Paris, I know how hard it can be to find abroad. For this recipe which is very close to my heart as it has been passed down to me by my beloved mom, Jola. I’ll show you how to make your own soured-sourdough taste in just one minute, which is excellent for everyday use.

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