Nutrients per serving
- (when recipe serves 10)
- Protein: 7.0 grams
- Fat: 3.0 grams
- Carbohydrates: 25.5 grams
- Calories: 157
Beets
Ontario Borscht
This classic whole-meal soup is a real celebration of Ontario's vegetable harvest. For a true vegan version, you can use oil instead of butter and skip the sour cream garnish. Speed up the chopping and shredding time by using a food processor.
Cooking Time: 35 Minutes
Servings: 8 to 10
Ingredients:
- 2 tbsp (25 mL) butter
- 6 Ontario Beets, peeled and shredded
- 4 Ontario Leeks, chopped
- 2 cups (500 mL) sliced Ontario Mushrooms
- 2 Ontario Carrots, shredded
- 2 cloves Ontario Garlic, minced
- 1 Ontario Onion, chopped
- 1 Ontario White Turnip, peeled and shredded
- 1 stalk celery, chopped
- 1 Ontario Potato, peeled and chopped
- 2 bay leaves
- 7 cups (1.75 L) beef or vegetable broth
- 2 tbsp (25 mL) tomato paste
- 2 cups (500 mL) shredded Ontario Cabbage
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 3 tbsp (50 mL) red wine vinegar
- 1 tsp (5 mL) granulated sugar
- Salt and pepper
- Sour cream and snipped chives or green onion tops
Preparation:
In large saucepan, melt butter over medium heat. Add beets, leeks, mushrooms, carrots, garlic, onion, white turnip, celery, potato and bay leaves; cook, stirring occasionally, for 20 minutes.
Stir in broth and tomato paste. Bring to simmer and simmer gently for 10 minutes. Stir in cabbage and beans; cook for 5 minutes.
Season with vinegar, sugar, and salt and pepper to taste, adding more vinegar and sugar if needed. (There should be a nice sweet and sour balance.) Discard bay leaves. Place dollop of sour cream and sprinkle of chives on each serving.
TIP: This soup freezes well, so double the batch and freeze for later use.
