Fall Harvest Borscht

Borscht is the best way to get healthy powerfood beets filled with beta-carotenes and minerals into our diet. It is quick to cook, easy to vary, and enjoyed by everyone, even children.

This is a traditional soup in Ukraine; many people from that country landed in my home city of Edmonton. This is my vegan version with just a few adjustments to the ingredient list.

There is one ingredient that makes this borscht special; that is fresh dill and lots of it. I garnish the soup with fresh dill at the end. The taste of sweet beets and dill is so delightful. (See the full text recipe on the last page.)

These vegetables are all from my gardens or given to me from friends’ gardens, except for the dill that came from the farmer’s market.

Ingredients:
2 medium beets
1 medium onion, chopped
2 medium carrots, sliced into rounds
2 cups cabbage, chopped
1 medium zucchini, chopped
1 cup fresh bean, chopped
1 corn on the cob or 1 /2 cup frozen corn
2 tomatoes (optional), chopped
2 -3 garlic cloves, finely chopped
1 tablespoon sesame or almond oil
4 – 6 cups water (Make sure the vegetables are always covered with water)
2 tablespoons lemon juice
Bunch of fresh dill weed, chopped (dried can be used)
Handful of parsley
1/2 – 3/4 teaspoon salt (to taste)
Few drops of Stevia (optional)
Freshly-ground black pepper to taste
4 teaspoons sour cream** (optional)

1.    Cut the beets into bite size chunks.

2.    In a stock pot over medium heat, heat the oil.
3.    Sauté the onion until it is translucent.
4.    Add beets and water.
5.    Bring to a boil then lower heat and simmer covered for 10 minutes.

6.    Add the carrots and cabbage, cook for another 10 minutes.

7.    Add zucchini and beans, cook for another 10 minutes.

8.    Add corn and tomatoes, cook for another 10 minutes.

Top image (borscht): Muffet / Flickr

9.    Add lemon juice, stevia, salt and pepper to taste.

10.    Add parsley and dill weed, turn heat off and cover.

11.    Cover and let sit for 10 minutes.

12.    Serve the soup with dollops of sour cream if desired.

Next: Full recipe (text)

Borscht

Ingredients:
2 medium beets
1 medium onion, chopped
2 medium carrots, sliced into rounds
2 cups cabbage, chopped
1 medium zucchini, chopped
1 cup fresh bean, chopped
1 corn on the cob or 1 /2 cup frozen corn
2 tomatoes (optional), chopped
2 -3 garlic cloves, finely chopped
1 tablespoon sesame or almond oil
4 – 6 cups water (Make sure the vegetables are always covered with water)
2 tablespoons lemon juice
Bunch of fresh dill weed, chopped (dried can be used)
Handful of parsley
1/2 – 3/4 teaspoon salt (to taste)
Few drops of Stevia (optional)
Freshly-ground black pepper to taste
4 teaspoons sour cream** (optional)

Directions:
1.    Cut the beets into bite size chunks.
2.    In a stock pot over medium heat, heat the oil.
3.    Sauté the onion until it is translucent.
4.    Add beets and water.
5.    Bring to a boil then lower heat and simmer covered for 10 minutes.
6.    Add the carrots and cabbage, cook for another 10 minutes.
7.    Add zucchini and beans, cook for another 10 minutes.
8.    Add corn and tomatoes, cook for another 10 minutes.
9.    Add lemon juice, stevia, salt and pepper to taste.
10.  Add parsley and dill weed, turn heat off and cover.
11.   Cover and let sit for 10 minutes.
12.  Serve the soup with dollops of sour cream** if desired.
Serves 4

*Cabbage is traditionally often put in this soup; I often do not put it in as my mother did not.
**Sour cream is a very traditional finishing touch and it can now be soy based.
Also, I do not put potatoes in but if you want to make this borscht more filling then use potatoes.

Benefits of Borscht:

More Healthy Soups
Kabocha Squash Soup: My favorite soup! Squash and ginger – yum!
Lentil Soup: The lentil was named one of the World’s Healthiest Foods by Health magazine. Read why here: Lentils

51 comments

Cedar F.
Cedar F.9 months ago

I'd peel the beets first- peels can be bitter and make the soup bitter. And I agree with those who said they'd leave out zucchini & corn. Summer vegetables. I like adding garlic. Haven't done that before, with borscht.

Teresa Wlosowicz
Teresa W.4 years ago

It must be yummy.

Teresa Wlosowicz
Teresa W.4 years ago

Beets are a powerfood? Thank you! I love them!

Naomi M.
Naomi Miskimins4 years ago

Doesn't sound quite like borscht, but I'd be willing to try it.

Diana Herrington
Diana Herrington4 years ago

Two weeks ago when I made this and took the pics, I enjoyed this soup very much.

As I said: "This is my vegan version with just a few adjustments to the ingredient list." It is much like what my mother made as her Ukrainian friend taught her.

The main difference is the addition of one medium corn on the cob so with all the other veg it is very little corn but it seems to make it more filling with no need for bread, crackers, rice cakes or buns.
This particular pot served 6 big bowls.

Mary Brady
Mary Brady4 years ago

I agree that the zucchini's and corn are not true beet soup ingredients. The rest sounds good, why so much garlic. Again with any soup recipe, adjust to your own and family's tastes.

Leena K.
Leena K.4 years ago

This is really tasty and warming soup, thanks for the recipe!!

heather g.
heather g.4 years ago

Well, it's too late to start cooking now - but Yum! Just the thought of it, makes me want to make it....

Kath R.
Kath P.4 years ago

I've never seen or heard of adding corn before but it seems like it would make an interesting addition.

Miriam Nathan
Miriam N.4 years ago

Call it whatever you like, it's nothing more than a vegetables soup. I love herbs but can't stand dill...... And I never add corn to any "serious" food, it's mostly starch and loses the taste in the soup. I like corn very much when it's corn soup and typically Brazilian corn recipes, Italian polenta and so on....