chefbari

Hey Guys!

We are into the month of September—you know what that means. That’s right! Fall is soon upon us in Canada. The crisp autumn air is rolling in, and the garden is brimming full with fresh vegetables, including my absolute favourite: beets.

What better way to celebrate harvest season than by making a big, steaming pot of authentic homemade Borscht? Sautéing the cabbage and plenty of garlic right alongside the onions creates a rich, savoury foundation before simmering everything in delicious chicken stock.

Classic Ukrainian Borscht

Prep Time: 20 mins Cook Time: 45 mins Servings: 6–8

Ingredients

• 1 can (14–19 oz) red kidney beans, drained and rinsed
• 4 cups raw beets, peeled and cut up
• 1 carrot, diced
• 1 medium potato, diced
• 1 stalk celery, sliced
• 1/2 parsley root, cut up (or fresh parsley)
• 1 large onion, chopped
• 2 cups shredded cabbage
• 3 cloves garlic, minced
• 1 cup tomato juice
• 1 tbsp lemon juice (or vinegar)
• 3 tbsp bacon fat or canola oil
• 3 quarts chicken stock (approx. 2.85 litres)
• Salt and freshly ground black pepper to taste

Instructions

1. Prep the Beans: Place the canned red kidney beans into a colander, rinse thoroughly under cold water, and drain well. Set aside.
2. Start the Base: In a large stockpot, combine the cut-up beets, diced carrot, and 3 quarts of chicken stock. Bring to a gentle boil.
3. Sauté the Aromatics & Cabbage: In a separate large skillet, heat 3 tablespoons of cooking oil over medium heat. Add the chopped onion, shredded cabbage, and 3 cloves of minced garlic. Sauté until the onions turn translucent and the cabbage softens nicely, then stir the entire mixture and oil directly into the pot with the beets.
4. Add Acid & Simmer: Stir in 1 tablespoon of lemon juice (or vinegar). Simmer until the beets are barely tender.
5. Add Vegetables & Juice: Add the diced potato, sliced celery, parsley root, and 1 cup of tomato juice. Cook until all the root vegetables are tender, but not soft.
6. Finish the Soup: Stir in the rinsed kidney beans. Simmer for a few minutes until heated thoroughly. Season with salt and black pepper to taste.
7. Serve: Ladle piping hot into bowls. Serve with a generous dollop of sour cream and fresh dill.

Chef’s Measurement Tip :

For those working with metric measurements: 1 US quart is equal to approximately 0.95 litres (or 4 cups). So for the 3 quarts of chicken stock in this recipe, you’ll need roughly 2.85 litres (or about 12 cups) of broth.

Head to the kitchen! Fire up the stove. And let’s get cooking!

Cheers!

Chef Bari