Beet Borscht Beet Borscht

Beet Borscht IMAGE Image by: Beet Borscht IMAGE Author: Canadian Living

Some weeks you need a big-batch soup to use up a ton of in-season veggies. This tangy-sweet soup fills the bill – it's great hot or cold, and freezes beautifully. This borscht is vegan on its own, but it's even tastier topped with a dollop of sour cream (or plain Greek yogurt) and a sprinkle of chopped fresh dill.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2013



In large Dutch oven, heat oil over medium-high heat; cook onion, garlic and caraway seeds, stirring occasionally, until softened and light golden, 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, stirring, for 2 minutes. Stir in water; bring to boil. Reduce heat and simmer, stirring occasionally, until beets are tender, about 40 minutes. Stir in vinegar; discard bay leaves. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

Nutritional facts Per each of 12 servings: about

  • Fibre 3 g
  • Sodium 398 mg
  • Sugars 7 g
  • Protein 2 g
  • Calories 85.0
  • Total fat 3 g
  • Potassium 425 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 15 g


  • Iron 8.0
  • Folate 20.0
  • Calcium 3.0
  • Vitamin A 14.0
  • Vitamin C 23.0
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Beet Borscht