Recipes

Beet and Bean Borscht

A tasty and satisfying classic from Baba!

  • 3 tbsp (45 mL) canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cup (750 mL) green cabbage, shredded
  • 3 cup (750 mL) beets, peeled and chopped
  • 10 cup (2.5 L) reduced sodium vegetable or beef stock*
  • 1-19 oz can (540 mL) navy or white kidney beans, rinsed and drained OR
  • 2 cup (500 mL) dry navy or white kidney beans, prepared according to package
  • 1/2 cup (125 mL) tomato juice
  • 2 tbsp (30 mL) lemon juice
  • 1 tsp (5 mL) pepper
  • 1 bunch parsley, chopped OR
  • 10 dill sprigs, chopped
  • *Gluten-free brand required
  1. Sauté onion and garlic in 1 tbsp (15mL) of oil until golden and soft. Set aside.
  2. In a big soup pot,sauté carrots,celery and cabbage in remaining oil (30mL) for about 3 minutes.Add beets and stock and cook about 1 hour or until beets are slightly tender.
  3. Add onions and garlic, beans, tomato juice, lemon juice, pepper and parsley or dill.
  4. Bring to a boil and serve!

Courtesy of Pulse Canada recipes