There are probably as many recipes for borscht as there are people who make this lovely soup. One thing they all have in common: the rose-red hue of beets. Borscht is an inexpensive way to get a lot of vitamins and fibre in one meal. It’s great as an appetizer or as a main course with some good bread and a dollop of sour cream.
3 cups – water
3 cups – vegetable or chicken stock
1 tbsp. – olive oil
1/2 tbsp. – salt (or more to taste)
1/2 tbsp. – dill weed
1/2 tbsp. – caraway seeds
2 cloves crushed garlic
1 half chopped onion
2 chopped carrots
1 stalk chopped celery
3 medium beets
1 cup canned diced tomatoes
1 quarter of a shredded cabbage
2 potatoes, boiled and mashed
black pepper to taste
sour cream to taste (optional)
1. In a large pot, pour olive oil. Add crushed garlic and chopped onion. On medium heat, let cook until onion is translucent.
2. In a separate pot, boil water and add potatoes. Let simmer until potatoes are cooked.
3. In the pot with onions and garlic, add water and vegetable or chicken stock.
4. Add salt, dill weed, and caraway seeds.
5. Add chopped carrots, celery, beets, canned tomatoes, and cabbage. Bring to a low boil.
6. Once potatoes are cooked, mash them. (Optional: use butter and/or milk in mashed potatoes)
7. Add mashed potatoes to soup. Simmer until all vegetables are tender.
8. Spoon soup in bowl and add a dollop of sour cream and top with freshly ground pepper.