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Bold, Beet-y Borscht

The Nat-Bailey winter farmers market is back up and running in Vancouver just next to Queen Elizabeth park. I love this market. I feel like this is my favorite one. It feels right. Two weeks ago, on the opening weekend- there was SO much there it was amazing. A plethora of vegetables and colours. What really caught my attention and my eyes, though, were the beets. One of my favorite people that I always go to had big bags of assorted rainbow carrots and beets. So what did I do, I bought both of course! I also finally bought a bag of those delicious vegetable chips that I always think to buy but can’t give myself an excuse to buy chips. So I got them. Guess what happened to those bad boys? They didn’t even make it home.

Now now, stop that thinking. No, I didn’t eat them in the car. My wonderful, talented and piglet like dog, Oliver, decided that he was slightly peckish on the way home. I made a quick stop at Urban Source to grab some crafts for a Vision Board I was making and while I was gone for a good, short 5 minutes- Ollie managed to a) find the bag in the very back stuffed in a bag that was toppling over with vegetables (leeks, beets, carrots, chard, beet greens) b) rip open the plastic and c) eat the whole bag of chips. Might I add- I bought the large bag. You can bet that I wont be purchasing those chips again for a while (which is really just heart breaking because I was so excited to eat them and they are so delicious).

The beets though! They sat in my house for a week as I kept thinking to myself- I should make some borscht. I juiced a few of the beets, but the rest just sat, waiting to be transformed into a delicious, red, beet-y soup. So finally, last night- I made the jump, and made some borscht.

This recipe was inspired by one I found in the recipe book Holly Hock- which is a beautiful book filled with delicious dishes. Holly Hock is a retreat on Cortes Island that my mum has been to and highly recommends. Judging from the recipes- I also highly recommend it. Plus, you can’t go wrong with one of the islands!

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Bold, Beet-y Borscht
Recipe Type: Soup
Cuisine: Vegan
Author: Chloe Elgar
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4 servings
Ingredients
  • 5 cups of beets, chopped (leave skins on)
  • 1 yellow onion, chopped
  • 3 garlic cloves
  • handful of fresh dill
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 2 carrots, chopped
  • 3 bay leaves
  • 1/2 large purple cabbage, shredded thinly
  • 5-6 roma tomatoes, chopped OR 3 cups of chopped tomatoes
  • 1 cup of your choice of beans: kidney beans, white kidney beans, chickpeas
  • 7 cups of organic vegetable broth
  • 2 tablespoons apple cider vinegar
Instructions
  1. In a large pot, saute the onion, garlic and bay leaves in the coconut/olive oil until the onions are translucent (be careful to not burn the garlic, try adding it after the onions have sauteed for 1 minute)
  2. Add the cubed beets and continue to sautee. They should cook for around 15-20 minutes or whenever they begin to get tender
  3. Add carrots, tomatoes and cabbage along with the vegetable stock & apple cider vinegar, mixing to get everything well accompanied
  4. Cover the soup and allow it to cook for 25 minutes
  5. Add the soaked, and rinsed kidney beans and allow it to cook another 20-30 minutes
  6. Season with himalayan/sea salt, cracked pepper and dill
3.4.3177

By Chloe Elgar| 2012-11-20T16:08:14+00:00 November 20th, 2012|Dairy-Free, Entree, Gluten-Free, Recipes, Soups, Soups & Stews|4 Comments

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