Borscht (Beetroot Soup)

Description: A vibrant Eastern European beet soup made with fresh beets (including stems and leaves), onions, celery, and bay leaves, all simmered in a rich stock with tomato paste. Served hot with a generous dollop of sour cream, this earthy, nourishing soup is as beautiful as it is flavourful.
Recipe of: Edna Smith (Lorraine’s mother)
Recipe of: Joe Gurto Jr.
Total time: 1 hour
Number of servings :8
Serving size: 1 Cup

Ingredients

  • 6 Cups Beef or Vegetable Stock (Broth)
  • 8 fresh beets, washed, peeled chopped (including stems and leaves),
  • 2 onions (large dice),
  • 2 stalks celery (chopped),
  • 2 or 3 bay leaves,
  • 1 small can tomato paste,
  • salt and pepper.

Method

  1. Bring to boil  then reduce heat and cook for 45 minutes – 1 hour.
  2. Serve in bowl over a dollop of sour cream.