Tag Archives: beet

Brilliantly Bright Borscht

10 Feb

My job has serious perks.  As a food lover, it hardly feels like work to sample an array of vegan products that I may eventually recommend to my patients or feast on a spread of Mardi Gras-themed dishes that may make their way onto the cafeteria’s menu.  Lucky for me, I had the pleasure of doing both this week.   Events like these are side projects that our dietetic interns are involved with over the course of their training.  As a former intern not too long ago, shopping for interesting food products and perusing the web for recipes was a nice break from the clinical work, case studies, and research projects.

In the fall, an Ontario borscht was sampled at an event that I was unable to attend.  It received such rave reviews that the recipe was sent out to all of the dietitians.  Earlier this week, I stumbled across it in my inbox so I made it my mission to cook up a pot this weekend.

Borscht

Never having made borscht before, I wasn’t sure what to expect.  The colour is stunning (never wear white when cooking or eating borscht) and the flavour was more complex than I anticipated.  Beets can be overpowering but subtle potato and cabbage flavours shone through.  It’s a shame that I couldn’t taste all of the different vegetables in this dish (there were a lot!) but I was reassured by knowing that I was getting all of their nutrients.  Best of all was the texture.  In this particular recipe, the cabbage retained a bit of crunch and provided nice contrast to the rest of the softer vegetables.

I’m looking forward to tomorrow’s lunch, since I read that borscht is supposed to taste better the next day.

Borscht2

Ontario Borscht
(from Foodland Ontario)

Since it’s the middle of winter, I wasn’t able to use nearly as much Ontario produce as the recipe calls for.  This is the perfect autumn dish, when everything is in season.

2 tbsp (25 mL) butter
6 Ontario Beets, peeled and shredded
4 Ontario Leeks, chopped
2 cups (500 mL) sliced Ontario Mushrooms
2 Ontario Carrots, shredded
2 cloves Ontario Garlic, minced
1 Ontario Onion, chopped
1 Ontario White Turnip, peeled and shredded
1 stalk celery, chopped
1 Ontario Potato, peeled and chopped
2 bay leaves
7 cups (1.75 L) beef or vegetable broth
2 tbsp (25 mL) tomato paste
2 cups (500 mL) shredded Ontario Cabbage
1 can (19 oz/540 mL) white kidney beans, drained and rinsed
3 tbsp (50 mL) red wine vinegar – I used 4 tbsp
1 tsp (5 mL) granulated sugar
Salt and pepper
Sour cream and snipped chives or green onion tops

  1. In a 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.
  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.
  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.

Makes 8 to 10 servings. Per serving (based on 10 servings): 157 kcal, 3 g fat, 25 g CHO, 7 g protein.

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