Beetroot Soup With Crumbly Feta Cheese

The Russians know a thing or two about keeping warm as the cold weather kicks in which is why Borscht (beetroot soup) has been a staple of the Russian diet for centuries.

Beetroot is a powerhouse of vitamins and minerals especially iron and folic acid. It also contains nitrates, betaine, magnesium and other antioxidants. What better way to enjoy this healthy combo than in my own take on Borscht – a heart-warming, delicious beetroot soup topped with crumbly, creamy feta cheese.


3 to 4 medium beetroot coarsely grated

500g ripe tomatoes, halved

2 cloves garlic crushed or finely chopped

1 medium onion finely chopped

2 tbsp olive oil

500ml beef stock (chicken or vegan stock can be used as alternatives)

1 tbsp tomato puree

Himalayan pink rock salt and black pepper to season

Handful feta cheese

Garnish with a sprig of thyme and dill (optional)


Place halved tomatoes with garlic and olive oil in a tray and roast for 25 to 30 minutes (15 to 20 minutes approx’ in the hot oven of an Aga) until soft.  Heat the remaining oil in a pan and sauté the onion.  Add beetroot and stock and bring to the boil.  Season and simmer for approx 10 minutes until the beetroot is tender. Stir in the tomato pureé and blend the soup until smooth.  Add more seasoning to taste then serve in your favourite bowl with a handful of feta cheese to give this soup a yummy finish and extra flavour.