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.
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