Canadian Ukrainian Borscht

This is a hearty soup that turns root vegetables traditionally stored for winter into a satisfying and nourishing meal.

Instructions

Prepare vegetables – wash roots, peel beets and chop onions. Our favorite size to chop into 1/4-1/2 inch sized pieces. Not too big or too small. Children enjoy this for eating. Big chunks are too overwhelming.

Prepare Soup – In a heavy bottom stock pot, melt 2 tbsp butter and sauté onions. Once brown, add chopped root vegetables. A beef broth and bring to a boil for 3 mins.

Stir in the tomato paste and add the shredded cabbage.

Turn down to simmer, add salt & pepper. Let soup cook for approx. 40 mins until roots are cooked through and soft to eat.

Before Serving – Turn off the heat and add a pinch of sugar and apple cider vinegar to the pot. Stir in the dill and ladle soup into bowls for serving.

Add 1-2 tablespoons, or one large dollop, of Tree Island Plain Yogurt to each bowl.

Enjoy with rye bread and butter on the side.