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Fall Harvest Borscht

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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.

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

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Diana Herrington

Diana Herrington turned a debilitating health crisis into a passion for helping others with healthy, sugar-free, gluten-free, eating and cooking. After testing and researching every possible healthy therapy on her delicate system she has developed simple, powerful principles which she shares in her recent book Eating Green and Lean, and as host to Care2 groups: Healthy Living Network and Healthy Cooking. She is the head chef at Real Food for Life, where she shares recipes and tips. Sign up for the Real Food for Life weekly newsletter or catch her on Facebook or Twitter (@DancinginLife).


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8:44AM PST on Nov 30, 2011

It must be yummy.

8:43AM PST on Nov 30, 2011

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

7:05PM PST on Nov 13, 2011

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

7:53PM PST on Nov 12, 2011

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.

11:38AM PST on Nov 12, 2011

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.

5:24AM PST on Nov 12, 2011

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

12:05AM PST on Nov 12, 2011

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

4:50PM PST on Nov 11, 2011

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

12:38PM PST on Nov 11, 2011

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....

12:11PM PST on Nov 11, 2011

Why would anyone put zucchini & corn in it? O.o Hahah I was pretty amuzed, we never usually put those in there.
And erm... it's not "borscht", it's "borschch" ;)
But anyway, looks like another nice variation of borschch to try out, happy to see our traditional dish around the English-speaking part of the internet :)

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