50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Beautiful Borscht

This beet-based soup is full of delicious and healthy local vegetables and exudes a bright pink color. Traditionally borscht is made with vegetables only, but you can easily add some cubed beef to the pot to make this yummy soup a bit heartier!


  • 1 tbsp. cooking oil or butter
  • 1 large onion, thinly sliced
  • 3 large beets, peeled and grated
  • 3 large carrots, peeled and grated
  • 3 celery stalks, sliced (optional)
  • 6 cups vegetable or beef stock
  • 1 cup tomatoes, chopped
  • 2 tbsp. apple cider vinegar
  • 1 tsp. dill seed
  • 2 cups thinly sliced cabbage
  • ¾ cup sour cream or yogurt
  • Salt and pepper to taste


  1. Sauté onions in oil or butter in a large saucepan for 3 minutes. Add beets, carrots and celery and cook for another 5 minutes, stirring frequently.
  2. Add stock, tomatoes, vinegar, dill seed and salt & pepper to the pot. Bring to a boil and then simmer for 30 minutes, covered, until the vegetables are fully tender

Add cabbage and simmer for another 6 minutes. Serve with a spoonful of sour cream in each bowl


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