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.
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