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