Test Kitchen: Unbeetable Borscht

November 6, 2018

With the start of soup weather we're bookmarking hearty, fall recipes from Jane Reid's Freshly Picked: A Locavore's Love Affair with BC's Bounty (Caitlin Press), a season-by-season collection of stories, memories, and information about BC's locally grown fruits and vegetables, along with the author's favourite recipes. Today we're warming up with a recipe for borscht (with potatoes!) from Jane's repertoire of faves. 

See more details below


by Jane Reid
Makes about a 5L pot


  • 5-6 small-to-medium-sized beets
  • 3-4 cups chicken or veg broth 
  • 1 medium onion, chopped
  • 1 smashed garlic clove
  • 398-millilitre can of chopped tomatoes (with liquid)
  • 1/3 medium-sized green cabbage
  • 1 large carrot
  • 1 potato
  • 1 teaspoon dried dillweed
  • 1/4 cup sugar
  • 1/4 cup white wine vinegar
  • Sour cream



Cut 5 or 6 small-to-medium-sized cooked beets into small pieces and add to a pot with 3–4 cups chicken or vegetable broth (bouillon cubes in water will do in a pinch). Add 1 medium chopped onion, 1 smashed garlic clove and a 398-millilitre can of chopped tomatoes (with liquid). Next, add the rest of the veggies: 1/3 of a medium-sized green cabbage, thinly sliced and chopped; 1 good-sized carrot, grated; and 1 peeled potato, chopped into small pieces. Lastly, add 1 teaspoon each of dried dillweed and sugar and 1⁄4 cup white wine vinegar. Bring to a boil and then turn down to simmer for an hour. Top with sour cream when serving. A rich, hearty fall soup that can’t be beet.





Borscht to brighten up a dreary day. 





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Thanks so much to Michael at Caitlin Press for sharing Jane Reid's delicious recipe with us. Jane is a passionate locavore who fell in love with British Columbia's bounty one fruit and vegetable at a time. Her writings on local harvests have appeared in Edible Vancouver & Wine Country. She lives with her husband in Whistler, BC. For more recipes to warm up with, check out  Freshly Picked, available now. 




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