This big batch of a richly coloured, full-flavoured soup provides enough extras to freeze for hurry-up mid-week suppers. Serve with a dollop of yogurt and crusty bread. Cooled borscht can be covered and stored in the refrigerator for up to 2 days. To freeze, pack into containers leaving 1-inch (2.5 cm) headspace. For the best results and to save energy, let frozen soup thaw in the refrigerator compartment on the day you plan to use it.

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Servings: 12

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Ingredients

  • 3 unpeeled Ontario Beets
  • 1/3 cup (75 mL) butter
  • 1½ cups (375 mL) coarsely chopped Ontario Onions
  • 1 can (28 oz/796 mL) whole tomatoes
  • 4 cups (1 L) beef stock
  • 5 medium Ontario Potatoes, peeled
  • 1 tsp (5 mL) caraway seeds
  • 1 cup (250 mL) coarsely diced Ontario Carrots
  • 1 cup (250 mL) coarsely diced Ontario Rutabaga
  • 1 tsp (5 mL) salt
  • 3 cups (750 mL) finely sliced Ontario Green Cabbage
  • 2 cups (500 mL) finely sliced Ontario Red Cabbage
  • 2 tsp (10 mL) dried dillweed
  • Salt and pepper
  • yogurt*

Instructions

Keeping roots and stems intact, rinse beets thoroughly under running water; set aside.

In Dutch oven or large saucepan, melt half of the butter over medium heat; cook onions until softened and translucent. Add tomatoes, breaking up with fork. Add stock, beets, 4 of the potatoes and caraway seeds; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 30 minutes. Remove potatoes to bowl; mash until smooth and set aside. Cook for 15 to 20 minutes longer or until beets are cooked through. Remove beets and place under cold running water; slip off skins. Grate into bowl and set aside.

Return mashed potatoes to pan, stirring until blended. Cut remaining potato into large dice; add to pan along with carrots, rutabaga, grated beets and 1 tsp (5 mL) salt. Cover and simmer gently until diced vegetables are cooked through, 8 to 10 minutes.

Meanwhile, melt remaining butter in large skillet. Add green cabbage and cook until color brightens; stir into soup and cook, uncovered, for 3 minutes. Add red cabbage and dillweed to soup; cook for 3 minutes or just until cabbage is tender-crisp. Add more salt and pepper to taste if desired. Ladle into warmed soup bowls and dollop with yogurt.

*Note: To make thick, creamy-tasting yogurt topping for borscht, place Balkan-style yogurt in a cheesecloth-lined sieve set over bowl. Refrigerate and let drain for 1 hour.

Nutritional information

1½ cups:

  • Protein: 2.0 grams
  • Fat: 4.5 grams
  • Carbohydrates: 20.0 grams
  • Calories: 129