Beet Borscht Recipe

September in Saskatchewan has been amazing thus far. Not only because it has been over 30c for the past week but also because we have been harvesting and eating the food from our garden. Our garden has been so productive this year that we are struggling to find things to make with our food before it goes bad. As a result we have been canning and jarring a bunch of different recipes so that we can have garden goodness throughout the cold long winter. This borscht recipe, which is a recipe from my grandmother Sophie, is the most delicious soup ever and almost every item is from the garden. So, if you are still looking for healthy ways to preserve your garden vegetables, I suggest you give it a try!!

Borscht Recipe
1 onion
1 small cabbage
beats
carrots
peas
beans
1 pound fresh tomatoes or 3 large cans of tomatoes
1Tbsp vinegar
1 Tbsp white sugar
1 large hand full of fresh dill


1. Chop onion and cabbage into small pieces and fry in butter or olive oil until cooked thoroughly
2. Chop remaining vegetables into bite sized pieces and add into pot. There is no set amount of vegetables so you can decide how much you want to add, based on what you like best.
3. Add tomatoes into pot and then add enough water into the pot to cover the vegetables.
4. Simmer until the vegetables are cooked and then add vinegar, sugar, dill, and salt and pepper to taste
5. Add a dollop of sour cream on top of each bowl and serve!


Enjoy!! Have a happy weekend!!


XOX,
Karen




P.S - If you are looking for more healthy recipes you should check out my friend Erica's blog -Organic Chatter!! She is a naturopath is training based out of Sydney Australia and has tons of good advice and recipes to offer!!