This chunky Hairy Bikers beetroot soup is a proper borscht made with diced beetroot, carrot, celery, potato, cabbage, and rich beef stock. The result is a warming, deeply flavoured bowl topped with seared sirloin strips, soured cream, and fresh dill. It takes under an hour and serves 4–6.
I first made this after reading about the Hairy Bikers’ Baltic travels, and it has become a regular in our winter rotation. It fills the kitchen with the most wonderful earthy smell while it simmers away.
What Makes This Beetroot Soup Special
This is not a smooth, blended soup. It is a genuine borscht inspired by the Hairy Bikers’ travels around the Baltic Sea. The beetroot keeps its shape alongside carrot, celery, potato, and shredded cabbage, giving you a chunky, hearty bowlful.
What sets it apart is the seared sirloin steak served on top. The tender beef strips turn this from a simple soup into a proper meal. A swirl of soured cream and a sprinkle of fresh dill finish it off perfectly.
Beetroot Soup Ingredients
- 1 tbsp vegetable oil or 15g butter
- 3 medium beetroot (about 450g), peeled and diced
- 1 large carrot, diced
- 1 celery stick, diced
- 1 large waxy potato, diced
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1.5 litres beef stock
- ½ green cabbage, finely shredded
- 2 tomatoes, peeled and chopped, or 2 tbsp canned tomatoes
- Salt and freshly ground black pepper
- 300g sirloin steak, to serve
- Soured cream or crème fraîche, to serve
- 1 tbsp fresh dill, to serve
How to Make Beetroot Soup
- Sauté the vegetables: Heat the oil or butter in a large pot over medium heat. Add the beetroot, carrot, celery, potato, onion, and garlic. Stir and cook for 2–3 minutes until the onion starts to soften.
- Simmer the stock: Pour in the beef stock and season with salt and pepper. Bring almost to a boil, then reduce the heat and simmer gently for 15 minutes until the vegetables begin to soften.
- Add the cabbage and tomatoes: Stir in the shredded cabbage and chopped tomatoes. Continue to simmer for another 20 minutes until all the vegetables are tender.
- Cook the steak: While the soup simmers, heat a griddle pan until very hot. Cook the sirloin steak for 2 minutes on each side for medium-rare. Rest for 5 minutes, then slice into thin strips.
- Serve: Divide the steak strips among warm bowls. Ladle the hot soup over the top. Finish with a generous swirl of soured cream and a sprinkle of fresh dill.
What Are the Best Tips for Beetroot Soup?
- Wear gloves when preparing beetroot: Raw beetroot stains hands and clothing badly. Disposable gloves make peeling and dicing much easier to clean up after.
- Keep the vegetables chunky: This is a borscht, not a smooth soup. Dice everything to roughly the same size so it cooks evenly, but do not blend it.
- Make it vegetarian: Swap the beef stock for vegetable stock and add a splash of dried mushroom liquor for depth. Leave out the sirloin steak. The soup is still packed with flavour from all the vegetables.
- Try a horseradish cream topping: Mix a tablespoon of grated fresh horseradish into your soured cream before serving. This is a classic pairing with beetroot soup and adds a wonderful peppery kick.
- Serve it alongside other warming soups: If you enjoy this borscht, try the Hairy Bikers goulash soup for another Eastern European favourite. Their Scotch broth is also a great winter warmer.
What Goes Well with This Soup?
The seared sirloin steak strips are the traditional way to serve this borscht and turn it into a complete meal. Lay them in the bottom of each bowl and ladle the hot soup over the top so the beef warms through without overcooking.
For bread, rye is the classic match, but any thick-cut crusty loaf works well for dipping. If you want a lighter meal, leave out the steak and serve with a simple green salad on the side.
This pairs nicely with other hearty dishes too. Try it before a beef stew and dumplings for a proper winter spread. The leek and potato soup is another great pick if you are planning a soup night.
How Should You Store Leftover Soup?
Store the soup without the steak in an airtight container in the fridge for up to 4 days. The flavour actually improves overnight as the vegetables settle into the stock. Reheat gently on the hob until piping hot.
This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat on the hob. Cook the steak fresh when you are ready to serve.
Frequently Asked Questions
Is beetroot soup good for you? Yes. Beetroot is rich in fibre, folate, iron, and vitamin C. This soup is naturally low in fat, and the vegetables provide a good range of nutrients in every bowl.
What is the difference between borscht and beetroot soup? Borscht is the traditional Eastern European name for beetroot soup. This Hairy Bikers version is inspired by their Baltic travels and follows the classic chunky style with cabbage and beef stock.
Why is my soup not as vibrant in colour? The colour depends on the variety of beetroot you use. Some are more deeply pigmented than others. The other vegetables will soften the shade slightly, but the soup should still be a rich, deep red.
Can I make this beetroot soup ahead of time? Yes, and it actually tastes better the next day. The flavours develop as the vegetables sit in the stock overnight. Make a batch on Sunday, store it in the fridge, and reheat portions through the week.
How does Hairy Bikers beetroot soup compare to River Cottage? The River Cottage version roasts the beetroot first and blends the soup smooth with a horseradish cream on the side. The Hairy Bikers borscht keeps everything chunky with diced vegetables and seared steak, giving it a heartier, more rustic character.
Try More Recipes:
- Hairy Bikers Carrot and Coriander Soup Recipe
- Hairy Bikers Goulash Soup Recipe
- Hairy Bikers Leek and Potato Soup Recipe
Hairy Bikers Beetroot Soup Recipe
Description
Hairy Bikers Beetroot Soup is a proper borscht inspired by their Baltic travels. Chunky beetroot, carrot, celery, potato, cabbage, and tomatoes simmer in rich beef stock, then served topped with seared sirloin strips, soured cream, and fresh dill. Ready in under an hour, serves 4-6.
Ingredients
Instructions
- Heat the oil or butter in a large pot over medium heat. Add the beetroot, carrot, celery, potato, onion, and garlic. Stir and cook for 2–3 minutes until the onion starts to soften.
- Pour in the beef stock and season with salt and pepper. Bring almost to a boil, then reduce the heat and simmer gently for 15 minutes until the vegetables begin to soften.
- Stir in the shredded cabbage and chopped tomatoes. Continue to simmer for another 20 minutes until all the vegetables are tender.
- While the soup simmers, heat a griddle pan until very hot. Cook the sirloin steak for 2 minutes on each side for medium-rare. Rest for 5 minutes, then slice into thin strips.
- Divide the steak strips among warm bowls. Ladle the hot soup over the top. Finish with a generous swirl of soured cream and a sprinkle of fresh dill.
