Ukrainian Canadian Beet Borscht
Beets, cabbage and garden vegetables simmered into a deep red soup, sharpened with vinegar and finished with dill.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large pot
- •Box grater
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 26 g
- protein
- 5 g
- calories
- 180
Instructions
- 1
Soften the onion and carrot in a little oil in the bottom of the pot for 6 minutes.
- 2
Add the stock and potatoes and simmer for 12 minutes.
- 3
Add the cabbage and cook 8 minutes more.
- 4
Stir in the grated beets, tomato paste and vinegar and simmer gently for 25-30 minutes.
- 5
Season with salt, add most of the dill and turn off the heat.
- 6
Let it stand at least 30 minutes before serving; borscht tastes better once it settles. Serve with sour cream and the rest of the dill.
Chef's tips
The vinegar goes in with the beets — acid keeps the colour bright red rather than brown.
Ingredient substitutions
- vegetable stock → beef or pork stock for the non-fasting version
- white vinegar → lemon juice
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Boiling the beets hard, which dulls the colour
- •Skipping the acid
Serving suggestions
Cooked Ukrainian Canadian Beet Borscht?
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