Fall Harvest Beet Borscht

Large enough for a crowd, and freezes well for future meals.

Though our summers always seem to go by much too quickly, we’re lucky as Canadians to have an abundance of seasonal produce available to us throughout the entire year. Cooking with in-season produce is one of the easiest ways to add fresh flavour and the most nutrients to your home cooked meals.

One of our favourite fall vegetables is the hearty beet. Not only do beets keep well in a vegetable crisper for weeks after harvest, they’re also packed with calcium, iron, and vitamins A and C. Beets are incredibly versatile, and are easy to add to your diet. They add colour and a sweet flavour to salads, dips, and juices, and are delicious roasted, steamed, and pickled.

Our favourite way to enjoy beets is in a big pot of borscht. This hearty recipe is sure to warm you up on a cold fall day, and is large enough to feed a crowd. As cooked beets freeze well, this recipe is also ideal for meal prep as half of the soup can be frozen for a later meal. Enjoy this hearty and nutritious soup with a dollop of sour cream on top, and a generous slice of fresh rye bread on the side.

Fall Harvest Beet Borscht

Prep Time: 5 minutes
Cooking Time: 25 minutes
Yield: 15 servings
Calories: 110


• 2 tbs canola oil
• 6 cups chicken broth
• 2 cups water
• 1 large onion, diced
• 3 medium sized beets, diced into 1″ cubes
• 2 carrots, diced into 1″ cubes
• 4 garlic cloves, peeled
• 1 1/2 cup of mixed vegetables (peas, green beans, carrots, corn)
• 300 g kolbassa, sliced
• 1 cup white mushrooms, thinly sliced
• 2 tsp salt
• 2 tsp fresh ground pepper
• 1/2 cup vinegar
• 1 cup sour cream
• Fresh dill (optional)


1. Heat oil in a large stockpot over medium high heat. Add onions once oil is hot, and cook for 5 minutes.
2. Add chicken broth and bring to a boil.
3. Slowly add beets, carrots, and garlic cloves to pot. Reduce heat to simmer for 10 minutes.
4. Add mushrooms, kolbassa, and mixed vegetables. Slowly add more water, up to two cups, if needed. Simmer for 10 minutes or until beets and carrots are tender.
5. Add about 1/4 cup vinegar to the soup, stir well and taste. The soup should taste tangy and sour, but not overwhelmingly so. Add more vinegar if desired.
6. Using a ladle, spoon about 1 cup of soup broth into a medium sized bowl. Add 1/4 cup sour cream, and whisk until broth is creamy and pink. Add back to soup, and taste. Continue this process with more sour cream if desired.
7. Serve with a dollop of sour cream on top, and fresh dill if desired.

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