Borscht has many European origins, and this recipe in particular is based on a Ukrainian favourite. Beets add a deep ruby colour and a sweet and earthy flavour to this vegetable-based soup. Both hearty and nutritious, this soup is especially delicious with a dollop of sour cream.
Recipe created by Maria McLellan, PHEc, excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
½ lb small beets (250 g / appox. 4-5)
2 Tbsp canola oil (30 mL)
1 onion, chopped (1)
2 large garlic cloves, minced (2)
2 medium potatoes, scrubbed well, cubed and rinsed (2)
3 celery stalks with leaves, chopped (3)
2 carrots, finely chopped (2)
¼ small cabbage, shredded into slivers no longer than 1 inch (2.5 cm) (1/4)
8 cups no-salt added vegetable or beef broth (2 L)
1 bay leaf (1)
1 tsp caraway seeds (5 mL)
1 tsp dried basil leaves (5 mL)
1 tsp dried sage leaves (5 mL)
½ tsp freshly ground black pepper (2 mL)
1 – 19 oz can lima beans, drained and rinsed well (540 mL)
1/3 cup fresh parsley, chopped (75 mL)
1 Tbsp balsamic vinegar (15 mL)
½ tsp iodized salt (2 mL)
In a hurry? Use 4 or 5 small canned beets.
½ lb small beets (250 g / appox. 4-5)
2 Tbsp canola oil (30 mL)
1 onion, chopped (1)
2 large garlic cloves, minced (2)
2 medium potatoes, scrubbed well, cubed and rinsed (2)
3 celery stalks with leaves, chopped (3)
2 carrots, finely chopped (2)
¼ small cabbage, shredded into slivers no longer than 1 inch (2.5 cm) (1/4)
8 cups no-salt added vegetable or beef broth (2 L)
1 bay leaf (1)
1 tsp caraway seeds (5 mL)
1 tsp dried basil leaves (5 mL)
1 tsp dried sage leaves (5 mL)
½ tsp freshly ground black pepper (2 mL)
1 – 19 oz can lima beans, drained and rinsed well (540 mL)
1/3 cup fresh parsley, chopped (75 mL)
1 Tbsp balsamic vinegar (15 mL)
½ tsp iodized salt (2 mL)
In a hurry? Use 4 or 5 small canned beets.
