Borscht (Beet and Cabbage Soup)

Brooke Bulloch, Dietitian and Mom

My maternal grandmother had Polish roots, and was born and raised on a farm on Treaty 2 territory in south west Manitoba. I remember Grandma always had a batch of soup on the stove or in her freezer, including borscht, a beet and cabbage soup. Although I don’t actually have my grandma’s recipe, this is how I like to picture her making it with her garden grown beets, potatoes, cabbage, and dill – the lemon may be my own addition as I enjoy my borscht a little tart/sour.

Borscht is packed with antioxidant nutrients such as vitamin C and beta carotene, as well as potassium, folate, and fibre. For a complete, balanced meal add a little protein, such as: plain Greek yogurt on top, boiled eggs, slices of cheese, hummus and crackers on the side, or a few slices of farmer sausage.

While beets are readily available in the Fall season, you can make this recipe year round if you have access to beets (fresh, frozen, or canned). Enjoy.

Ingredients

2 tablespoons olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
4 medium sized beets, peeled and cubed
3 cups shredded cabbage (I use a food processor, but you could use a cheese grater, a mandolin, or chop the cabbage with a knife).
2 large carrots, chopped
2 medium potatoes, peeled and cubed
6-8 cups chicken or vegetable stock
Juice from 1 large lemon (add another lemon if you like it more tart)
1.5 cups fresh dill, chopped
Salt and pepper to taste

Directions

1) Heat the oil over medium heat in a large soup pot. Sautee the onion and garlic a few minutes.
2) Add the beets, cabbage, potatoes, and carrots sauteeing a few more minutes.
3) Add the broth, lemon, salt and pepper, and bring to a soft boil. Stir, reduce heat, and cover for about 1 hour (until the beets are soft)
4) Half way through the cooking time, stir in the fresh dill.
5) Traditionally served hot or cold with sour cream on top.