My great grandmother came over from the Ukraine in the early 1900s, and with her came one of the most amazing soup recipes ever. Her recipe for borscht is very basic, but I chose to tweak it a bit for my liking.
Make sure when selecting the beets for this recipe that the greens on the top of the beet are not wilted — this suggests the freshness of the plant. Beets are an excellent source of folate (aka vitamin B9) which offers an abundance of health benefits, ranging from increased fertility to reducing the risk of macular degeneration.
I hope you enjoy this recipe as much as I do!
1 medium onion, diced
2 cloves of garlic, minced
1 tbsp olive oil
3 medium beets, shredded
1 small head of cabbage, shredded
10 petite potatoes, cubed
3 carrots, shredded
1 14oz can of diced tomatoes
1 (6oz) can of tomato paste (or you can use a can of Campbell’s tomato soup)
1/2 cup warm water (omit if using tomato soup)
salt and pepper to taste
1 tsp sugar
bunch of dill
1/4 cup vinegar
*You can add any type of meat to this recipe. I recommend spicy pork sausages or ground turkey.
Heat the oil in a pot over medium heat. Add the onion and garlic and cook for 5 minutes until tender.
Fill the pot with 8 cups of water and bring to a boil. Add the beets and cook on high for 5 minutes.
Add carrots and potatoes and cook until soft (around 10 minutes).
Add the cabbage and can of diced tomatoes.
Mix tomato paste and 1/2 cup warm water in a bowl and add to the pot.
Add dill, sugar, salt, and pepper to taste.
Add vinegar, beginning with 1/4 cup and adding more if desired
Top with sour cream, creme fraiche, or coconut milk (for vegan) and crunchy kale chips.
* If using meat for this recipe, brown it first and add to the soup with the water.