Beet & Bean Borscht Soup Recipe
Makes 4 litres
Looking for a tasty, healthy fall recipe? Try this fantastic soup!
3 tbsp (45 mL) canola oil
1 large onion, chopped
1 garlic clove, minced
2 carrots, diced
3 celery stalks, diced
3 cups (750 mL) green cabbage, shredded
3 cups (750 mL) beets, peeled and chopped
10 cups (2.5 L) reduced sodium vegetable or beef stock*
1-19 oz can (540 ml) navy or white kidney beans, rinsed and drained OR
2 cups (500 mL) dry navy or white kidney beans, prepared according to package
½ cup (125 mL) tomato juice
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) pepper
1 bunch parsley, chopped OR
10 dill sprigs, chopped
* Soup can be gluten-free if gluten-free broth is used
- Sauté onion and garlic in 1 tbsp (15 mL) of oil until golden and soft. Set aside.
- In a big soup pot, sauté carrots, celery and cabbage in remaining oil (30 mL) for about 3 minutes.
Add beets and stock and cook about 1 hour or until beets are slightly tender.
- Add onions and garlic, beans, tomato juice, lemon juice, pepper and parsley or dill.
Bring to a boil and serve!