Vegetarian Borshch - Beet & Cabbage Soup

Vegetarian borshch is usually served for the Ukranian Christmas Eve, but is good any time of the year, especially when beets are just harvested and flavourful. Borshch should be thick with vegetables but pieces must be small enough to fit easily on a soup spoon.

2-3 medium beets
1 large onion, chopped
2 Tbsp vegetable oil
2 cloves garlic, crushed
1 medium carrot, diced
1 potato, diced (optional)
8 cups water
½ small cabbage, shredded
2 Tbsp. tomato paste
1 Tbsp fresh dill
Lemon juice or vinegar to taste
Salt & Pepper

Cook beets until they can be pierced easily with a knife. Peel beets and cut into thin strips.
Sauté the onions in the oil until softened. Add garlic and cook a minute longer.
Add the beets, carrots, potato and water and cook until the vegetables are just tender.
Add the shredded cabbage and cook until tender. Add tomato paste, dill, salt and pepper to taste.
Add lemon juice or vinegar to taste to make borshch slightly tart. Cook 5 minutes lnger. Serve
very hot.
Garnish with sour cream if desired.  
 

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE