Ukrainian Canadian Borscht with Beans
Beet and cabbage borscht made substantial with white beans and finished with dill.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 5 g
- carbs
- 34 g
- protein
- 9 g
- calories
- 220
Instructions
- 1
Soften the onion and carrot in oil in the pot for 6 minutes.
- 2
Add the stock and potatoes and simmer 12 minutes.
- 3
Add the cabbage and cook 8 minutes.
- 4
Stir in the beets and vinegar and simmer 25 minutes.
- 5
Add the beans, heat through and season generously.
- 6
Stir in the dill off the heat and let the pot stand 30 minutes before serving with sour cream.
Chef's tips
Borscht is always better the next day; make it the night before if you can.
Ingredient substitutions
- white beans → navy or romano beans
Storage
5 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Adding vinegar at the end so the colour has already faded
Serving suggestions
Cooked Ukrainian Canadian Borscht with Beans?
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