Beet & Bean Borscht

The classic borscht from Baba is easy to make! Satisfy everyone’s taste buds with a healthy, rich meal featuring beans, beets and lots of yummy veggies. Lucky to have leftovers? Freeze them!

Course Soup

Key Ingredient Beans

Dietary Need Gluten Free, Vegetarian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings cups (4 L)

Calories 98

Ingredients

3 Tbsp (45 mL) canola oil, divided
1 large large onion, chopped
1 clove garlic, minced
2 carrots, diced
3 celery stalks, diced
3 cups (750 mL) green cabbage, shredded
3 cups (750 mL) beets, peeled & chopped
10 cups (2.5 L) reduced sodium vegetable or beef stock
2 cups (500 mL) cooked or canned white beans, drained & rinsed (see notes)
1/2 cup (125 mL) tomato juice
2 Tbsp (30 mL) lemon juice
1 tsp (5 mL) pepper
10 sprigs of dill, chopped or 1 bunch parsley, chopped
sour cream, for garnish, optional

Instructions

Heat 1 Tbsp (15 mL) oil on medium high heat. Sauté onion and garlic until golden and soft. Set aside.
In a large soup pot, sauté carrots, celery and cabbage in remaining 2 Tbsp (30 mL) oil for about 3 minutes. Add beets and stock and cook for about 1 hour or until beets are slightly tender.
Add onions and garlic, beans, tomato juice, lemon juice, black pepper and fresh dill or parsley and bring to a boil to heat through. Salt and pepper to taste.
Serve with a dollop of sour cream, if desired and additional chopped dill or parsley along with crusty bread. It's a meal in a bowl!

Notes

White beans include Great Northern, white kidney, cannellini and navy beans.
A 19 oz (540 mL) can of white beans, drained & rinsed, yields 2 cups (500 mL) cooked beans. To cook up a batch of dry beans, check out our website for more info!

Nutrition