Ontario Apple Borscht
Welcome to a taste of Poland! This belly-warming borscht is as hearty as it gets with chunks of apple and white cannellini beans. Substitute chicken broth for vegetable to make it vegetarian friendly.
Serves 8
Chef Tip: Cooking time: 30 Prep time: 20
Variety Tip: *This recipe is best prepared using 1-2 Gala, Ambrosia or Cortland apples
Ingredients
1 tbsp | butter | (15 mL) |
2 cups | peeled and shredded beets | (500 mL) |
1 1/2 tsp | each salt and pepper | (7 mL) |
1 cup | peeled and diced Ontario apples* | (250 mL) |
1 cup | peeled and diced Yukon gold potatoes | (250 mL) |
1 | carrot, peeled and diced | |
1 | medium onion, diced | |
1 | celery stalk, diced | |
2 | garlic cloves, chopped | |
2 tbsp | white vinegar | (30 mL) |
2 tbsp | tomato paste | (30 mL) |
1 | 540mL can white cannellini beans with juice | |
5 cups | chicken or vegetable broth | (1.25 L) |
2 | dried bay leaves | |
1/4 cup | sour cream | (60 mL) |
2 tbsp | chopped fresh dill | (30 mL) |
Directions
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Melt butter in a large soup pot over medium-high heat. Stir in grated beets, salt and pepper. Cook for 5 minutes, stirring occasionally until beets are softened.
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Stir in apples, potatoes, carrots, onion, celery, garlic, vinegar and tomato paste. Cook for 5 minutes. Stir in beans, broth and bay leaves and cook stirring occasionally for 20 minutes. Remove bay leaves before serving.
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In a small bowl whisk together sour cream and fresh dill. Serve on top of each bowl of Borscht with additional fresh dill for garnish.