Health-Boosting Borscht
Borscht is a classic Eastern European soup, with as many variations as there are cooks that make it. Most recipes include beets, cabbage, carrots and potatoes. Some recipes include beef ribs, and some use ham, while others leave meat out entirely for a completely vegetarian version. One thing they all have in common is that they are delicious!
Borscht the Superfood
Not only is borscht delicious, it’s also really, really good for you!
First let’s talk about the beets. Beets provide some pretty impressive health benefits. They help control blood pressure, while preventing heart, liver, and stomach diseases. Not to mention, they are low in calories and a great source of nutrients, including fiber, folate, iron, manganese, and vitamin C and B6. Combining the beets with the root vegetables and cabbage and you end up with one incredible tasting, health-boosting soup!
My Borscht Recipe
I wish I could tell you that my version of this delicious soup comes from a traditional Polish recipe that has been passed down the generations in my father’s family, but unfortunately it’s not. With no family recipe to refer to I’ve created my own version, taking inspiration from the many variations of borscht I’ve enjoyed over the years.
My borscht starts with a full flavoured homemade stock that I make using a ham bone, and any meat from the bone. I use lots of vegetables in my soup, fresh purple beets, cabbage, red onion, carrot, and potato. Salt, pepper and a little dill provide seasoning and a splash of cider vinegar adds a hint of acidity. And of course, it wouldn’t be borscht without a good dollop of sour cream to finish!
The Stock
Whenever I make baked ham, I always save the bone with some of the meat attached, and use it to make a large pot of ham stock. It freezes well and makes an amazing flavourful base for soups.
You can make ham stock with a leftover ham bone from a baked ham or with a ham hock.
To make the stock place the ham bone, or hock, in a soup pot with water. Bring the water to a boil and let cook for 1 hour. After the stock has boiled for an hour, remove the bone and strain to remove any residue. Cut the meat from the bone and set aside to add into the soup.
Don’t have a ham bone for stock? No problem!
If you don’t have a ham bone for stock, you can use beef, chicken or a vegetable stock for your borscht instead. For the ham meat, a ham steak cut into cubes works perfectly.
Make it Vegetarian!
To make a vegetarian version of my recipe simply leave out the ham and replace the ham stock with a good vegetable stock. If you want to incorporate some extra protein add in 1-2 cups of cooked beans along with your vegetables. Navy beans or cranberry beans are good options, or kidney beans will work as well.
Ingredients
- 5-6 cups ham stock (or substitute beef, chicken or use vegetable stock to make the soup vegetarian)
- 2 cups ham cut into cubes or shredded , use meat from a ham bone or hock, or a ham steak. Substitute beans for a vegetarian option
- 1-1½ pound purple beets about 5 -6 medium sized beets peeled and cut into ½ inch cubes.
- 2 potatoes peeled and cut into ½ inch cubes.
- 1 carrot peeled and diced.
- 4 cups shredded cabbage.
- 1 red onion peeled and diced.
- 2 tablespoons cider or red wine vinegar
- 1 teaspoon dried dill
- salt and pepper to taste
- sour cream for serving.
Instructions
- Prep the beets, onion, potato, carrot and cabbage. Shred or cut the ham into cubes.
- Heat the oil in a large stock pot, or Dutch oven over med-high heat. Add the onion an cook until translucent, about 2-3 minutes.
- Add the stock to the pot, along with the vegetables, bay leaf and ham. Add the dill and vinegar and stir to mix through. Bring to a boil, then lower the heat and let the soup cook at a low boil until the beets are tender, about 45 minutes – 1 hour.Note: If substituting beans for the ham add to the soup once the beets are tender and cook for 2-3 minutes to heat through.
- Taste and adjust seasoning, adding salt and pepper to taste.
- Serve with a dollop of sour cream and garnish with fresh dill or a sprinkling of dried dill.