Beet and Bean Borscht

Beet and Bean Borscht
Recipe type: Soup
Beet and Bean Borscht is a Canadian food recipe with vegetables and dill.
  • 3 tbsp canola oil
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 3 cups green cabbage, shredded
  • 3 cups beets, peeled and chopped
  • 10 cups reduced sodium vegetable or beef stock
  • 1-19 oz can navy or white kidney beans, rinsed and drained
  • ½ cup tomato juice
  • 2 tbsp lemon juice
  • 1 tsp pepper
  • 1 bunch dill
  1. Sauté onion and garlic in 1 tbsp of oil until golden and soft. Set aside.
  2. In a big soup pot, sauté carrots, celery and cabbage in remaining oil for about 3 minutes. Add beets and stock and cook about 1 hour or until beets are slightly tender.
  3. Add onions and garlic, beans, tomato juice, lemon juice, pepper and dill.
  4. Bring to a boil and serve.

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