Borscht Soup

Serves 4 

This vibrant Borscht is a delightful harmony of earthy beets, crisp cabbage, and aromatic caraway seeds. Simmered in a light vegetable stock and brightened with lemon juice and fresh dill, it’s a refreshing and flavourful soup.

Squeeze beets once they are grated and reserve the liquid. Adding it to the soup at the end of the cooking time will enhance the fresh beet flavor. The colour of the soup will also be revived to a beautiful ruby red.

Ingredients

• 1 tbsp olive oil
• ½ medium onion, diced
• 1 tsp caraway seeds
• 2 cups green cabbage, shredded
• 2 cups beets, grated & juice reserved
• 6 cups vegetable stock or water
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• ⅛ tsp marjoram or basil
• Salt & pepper to taste

Steps

1. Sauté onions, caraway seeds and cabbage over medium heat until cabbage is soft.
2. Add beets and stock. Bring to a boil, reduce heat & simmer uncovered for 15 minutes.
3. Stir in reserved beet juice, lemon juice, dill, marjoram or basil, salt and pepper. Heat but do not boil.
4. Adjust seasoning and serve.