Borscht is a beetroot-based soup, simmered on a meat broth, enriched with vegetables and served with crème fraîche. Its ruby colour and its balance of beet sweetness and gentle acidity make it one of the world’s most recognisable soups.
Where does borscht come from?
Born in the countryside of Eastern Europe, borscht conquered every table, from peasant izbas to imperial dinners in Saint Petersburg. Every family keeps its own recipe: more or less tomato, a bouquet of dill, a hint of garlic pounded with lard…
How do we serve it at Roi Alexandre?
Our borscht simmers for hours on a French beef broth. It arrives steaming, with thick crème fraîche, fresh dill and dark bread. It is the dish our guests mention most in their Google reviews.
“The best borscht I have had on the Riviera” — a review that goes straight to our heart.
Tempted? See our menu or book a table — we are 100 m from the Promenade des Anglais.