Borscht is the perfect late harvest soup that is both nourishing and warming. This version is based on the Ukrainian style borscht with the addition of butter beans in place of kidney beans for a more delicate texture and flavour.
Ingredients:
- 2 tbsp of olive oil
- 1 medium onion
- 2 medium carrots
- 2 medium beets
- 2 L stock (vegetable or beef)
- 2 yellow potatoes
- 1/4 green cabbage
- 2 bay leaves
- 2 tablespoons lemon juice
- 2 tablespoons tomato paste
- 2 cloves garlic minced
- 1 can of butter beans
- 2 tablespoons fresh dill chopped
- salt and black pepper to taste
- sour cream for serving (optional)
Instructions
Grate carrots and beets (wear kitchen gloves to avoid staining your hands). Dice potatoes and onions. Chop cabbage. Preheat broth.
Heat a large pot over medium high heat. Add olive oil, onions, carrots and beets and cook for 5 minutes or until vegetables soften. Stir continuously.
Add broth, diced potatoes, chopped cabbage and bay leaves. Allow soup to come to a simmer and then reduce heat and put the lid on. Cook for 10 minutes.
Add lemon juice, tomato paste, minced garlic, butter beans, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 10-15 minutes before serving.
Spoon into bowls and garnish with sour cream and fresh dill. Serve with sourdough bread or Raincoast Crisps.
Enjoy!
Makes 8 Servings
