Winter beets make hearty soup

Winter beets, recently harvested from Ivan Stride’s garden, are a welcome sight and usually mean a big pot of borscht is on its way. Here’s an excellent Borscht recipe, it’s tangy-sweet, a vegan delight and it’s great hot or cold:

2Tbsp. vegetable oil
1 onion, diced
3 cloves garlic, minced
1/2 tsp. caraway seeds
1-1/2 lb. beets, peeled and diced
5 cups diced green, cabbage
2 small white potatoes, cubed
2 ribs celery, diced
1 carrot, diced
2 bay leaves
1-3/4 tsp. salt
1/2 tsp. pepper
1 can (5 1/2 ox. or 156 mL) tomato paste
1 Tbsp. packed brown sugar
10 cups water


In large pot, heat oil and cook onion, garlic and caraway seeds, stirring occasionally,  about 4 minutes.

Stir in beets, cabbage, potatoes, celery, carrot, bay leaves, salt and pepper, cook over medium heat, stirring often, until beets are starting to soften, about 10 minutes.

Stir in tomato paste and brown sugar, cook and stir for 2 minutes. Add water and bring to boil. Reduce heat and simmer until beets are tender, about 40 minutes. Stir in vinegar, discard bay leaves, enjoy with a dollop of sour cream on top. Serves 6-8 people.

This entry was posted in Food, Food & Dining, Fun, Health, Local and tagged . Bookmark the permalink.

2 Responses to Winter beets make hearty soup

  1. Margy Lutz says:

    I just pulled out my winter beets and carrots. It’s so great that we live where we can leave them right in the soil until needed. – Margy

  2. zaychishka says:

    I love borscht, so many people cringe at the thought of it, but it is honestly so delicious.. And it’s amazing how a little sour cream can also change up the taste.

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