Bortsch

Bortsch ÉquipeNutrition Teamnutrition

Embark on a culinary journey to Eastern Europe with our heartwarming borscht recipe, a traditional beet soup that's as nutritious as it is vibrant. This time-honored dish boasts a rich tapestry of flavors, melding the earthy sweetness of beets with a medley of fresh vegetables and aromatic herbs. Perfect for any season, borscht is a versatile soup that can be enjoyed hot to warm those chilly evenings or chilled for a refreshing summer meal. Our version is packed with nutrients, making it a wholesome addition to your recipe roster. 

Preparation 30 min
Cooking 40 min
Portion 10

Nutrition Facts (per serving)

Calories
200
Fat
6
Carbohydrates
29
Fibre
6
Protein
7
Sodium
720

Ingredients

For Borscht:

  • 8 small beets (or 2 x 398 ml Ready Beets packages), peeled, cooked, grated 
  • 3 medium potatoes, cubed
  • 2 carrots, peeled and thinly sliced into rounds 
  • 60 ml (¼ cup) olive oil, divided
  • 20 g (4 tsp) low-sodium powdered chicken broth mix 

For Zazharka (Mirepoix):

  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 60 ml (¼ cup) ketchup 

Additional Flavorings:

  • 1 can (540 ml) white cannellini beans, rinsed
  • 60 ml (¼ cup) white vinegar, or to taste
  • 45 ml (3 tbsp) chopped dill
  • 2-3 large garlic clove, pressed
  • 5 ml (1 tsp) sea salt, or to taste
  • 1.2 ml (¼ tsp) black pepper, freshly ground
  • 2 bay leaves

For serving: 

  • 200 g (1 cup) plain Greek yogourt, 0% 

Preparation

  1. In a large pot, boil 2.5 L (10 cups) of water.
  2. Once the water is boiling, add the grated beets, potatoes, carrots, half the oil, and the bouillon powder. Cook on medium heat for 10-15 minutes or until the potatoes are soft. 
  3. In the meantime, add the rest of the oil to a pan, and sauté the onion and celery on medium-high heat for 5-7 minutes. Add the ketchup and cook for an additional 30-60 seconds. 
  4. Once cooked add the onion and celery mix to the pot of soup, then add the additional flavorings to the pot to taste, and cook for an additional 2-3 minutes. 
  5. To serve, top with a dollop of Greek yogourt, and more dill as desired. 

Notes

Can be refrigerated 2-3 days, can be frozen up to 3 months.

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Registered Dietitian Nutritionist in Montreal