Apr 4, 2011

Beet and bean borscht

I've always enjoyed the saying "cheap like borscht." But I don't think it quite gives borscht all the credit it's due. Something like "cheap, easy, delicious and the coolest colour EVAR like borscht" would be more accurate in my books.

I got this recipe from a pretty random source: the Saskatchewan pavilion at the Olympics last year. They had a booth celebrating their role in North American pulse production (sounds sexy, right?), which included a free little booklet called "Cooking with Pulses." Mmm. Nothing like the word "pulse" to get your appetite going. Anyway, courtesy of the great province of Saskatchewan, I bring you:

Beet and bean borscht

3 tbsp vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 carrots, diced
3 stalks celery, diced
3 cups green cabbage, shredded
3 cups beets, peeled and chopped
10 cups vegetable broth
1 can navy or white kidney beans, drained
1/2 cup tomato juice
2 tbsp lemon juice
1 tsp pepper
10 dill springs, chopped
1 bunch parsley, chopped

1. Saute onion and garlic in 1 tbsp of oil until golden and soft. Set aside.

2. In a big soup pot, saute carrots, celery and cabbage in remaining oil for about 3 minutes. Add beets and stock and cook about 1 hour or until beets are slightly tender.

3. Add onions and garlic, beans, tomato juice, lemon juice, pepper and dill or parsley. Bring to a boil and serve.

Makes 6 litres (which was enough for dinner, lunch the next day and then about 3-4 bowls' worth to freeze for later). Serve with warm buns or bread and you're good to go!

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