Borscht by Muffet at flickr

“Everything I do, I do on the principle of Russian borscht. You can throw everything into it beets, carrots, cabbage, onions, everything you want. What’s important is the result, the taste of the borscht.” Yevgeny Yevtushenko, Russian poet

Borscht is the best way to get healthy powerfood beets filled with beta-carotenes and minerals
into our diet. It is quick to cook, easy to vary, and enjoyed by everyone, even children.

This is a traditional soup in Ukraine; many people from that country landed in my home city of Edmonton.
This is my vegan version with just a few adjustments to the ingredient list.

There is one ingredient that makes this borscht special; that is fresh dill and lots of it.
I garnish the soup with fresh dill at the end. The taste of sweet beets and dill is so delightful.

These vegetables are all from my gardens or given to me from friends’ gardens, except for the dill that came from the farmer’s market.

We have included a picture of each step so you can be sure your know how its done……

Ingredients:

 2 medium beets
1 medium onion, chopped
2 medium carrots, sliced into rounds
2 cups cabbage, chopped
1 medium zucchini, chopped
1 cup fresh green beans, chopped
1 corn on the cob or 1 /2 cup frozen corn
2 tomatoes (optional), chopped
2 -3 garlic cloves, finely chopped
1 tablespoon sesame or almond oil
4 – 6 cups water (Make sure the vegetables are always covered with water)
2 tablespoons lemon juice
Bunch of fresh dill weed, chopped (dried can be used)
Handful of parsley
1/2 – 3/4 teaspoon salt (to taste)
Few drops of Stevia (optional)
Freshly-ground black pepper to taste
4 teaspoons sour cream** (optional)

Complete written directions also at bottom.

1.    Cut the beets into bite size chunks.

2.    In a stock pot over medium heat, heat the oil.
3.    Sauté the onion until it is translucent.
4.    Add beets and water.
5.    Bring to a boil then lower heat and simmer covered for 10 minutes.

6.    Add the carrots and cabbage, cook for another 10 minutes.

7.    Add zucchini and beans, cook for another 10 minutes.

8.    Add corn and tomatoes, cook for another 10 minutes.


9.    Add lemon juice, stevia, salt and pepper to taste.

10.    Add parsley and dill weed, turn heat off and cover.

11.    Cover and let sit for 10 minutes.

12.    Serve the soup with dollops of sour cream if desired.

Directions:
1.    Cut the beets into bite size chunks.
2.    In a stock pot over medium heat, heat the oil.
3.    Sauté the onion until it is translucent.
4.    Add beets and water.
5.    Bring to a boil then lower heat and simmer covered for 10 minutes.
6.    Add the carrots and cabbage, cook for another 10 minutes.
7.    Add zucchini and beans, cook for another 10 minutes.
8.    Add corn and tomatoes, cook for another 10 minutes.
9.    Add lemon juice, stevia, salt and pepper to taste.
10.  Add parsley and dill weed, turn heat off and cover.
11.   Cover and let sit for 10 minutes.
12.  Serve the soup with dollops of sour cream** if desired.
Serves 4

*Cabbage is traditionally often put in this soup; I often do not put it in as my mother did not.
**Sour cream is a very traditional finishing touch and it can now be soy based.
Also, I do not put potatoes in but if you want to make this borscht more filling then use potatoes.

Benefits of Borscht:

More Healthy Soups
Kabocha Squash Soup: My favorite soup! Squash and ginger – yum!
Lentil Soup: The lentil was named one of the World’s Healthiest Foods by Health magazine. Read why here: Lentils

Top image (borscht): Muffet / Flickr

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