Ontario borscht

Step by Step

Step 1

In large saucepan, melt butter over medium heat. Add beets, leeks, mushrooms, carrots, garlic, onion, white turnip, celery, potato and bay leaves; cook, stirring occasionally, for 20 minutes.

Step 2

Stir in broth and tomato paste. Bring to simmer and simmer gently for 10 minutes. Stir in cabbage and beans; cook for 5 minutes.

Step 3

Season with vinegar, sugar, and salt and pepper to taste, adding more vinegar and sugar if needed. (There should be a nice sweet and sour balance.) Discard bay leaves. Place dollop of sour cream and sprinkle of chives on each serving.

Ingredient

Red wine vinegar

50 ml 1.75 fl. ozs
Butter

25 ml 0.88 fl. ozs
Tomato paste

25 ml 0.88 fl. ozs
(19 oz/540 ml) white kidney beans, drained and rinsed

1 can 1 can
Granulated sugar

5 ml 0.18 fl. ozs
Onion, chopped

1 ontario 1 ontario
Sliced ontario mushrooms

500 ml 17.5 fl. ozs
Shredded ontario cabbage

2 ml 500 ml
Leeks, chopped

4 ontario 4 ontario
Beets, peeled and shredded

6 ontario 6 ontario
White turnip, peeled and shredded

1 ontario 1 ontario
Carrots, shredded

2 ontario 2 ontario
Celery, chopped

1 stalk 1 stalk
Potato, peeled and chopped

1 ontario 1 ontario
Leaves

2 bay 2 bay
(1.75 l) beef or vegetable broth

7 cups 7 cups
Ontario garlic, minced

2 cloves 2 cloves
Sliced ontario mushrooms

2 cups 2 cups

Ontario borscht

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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