Beet or Borscht Soup – An easy to make Meal

Beet Soup is a new addition to my Soups Menu which I recently made for the first time. Yes, it was a treat and enjoyed by all. Here is my simple version of this nutritious soup I made with our home canned beets to keep costs down. They are best when picked straight from the garden. Here we go:

Ingredients for Beet Soup

• 1 lb meat eg mince meat (game or beef, sliced sausages, etc)
• 3 o 4 medium beets, peeled and chopped
• 3 carrots peeled and chopped (shred if you prefer or if you are going to “cream” your soup)
• 2 cups sweet potatoes, peeled and cubed (substituted for regular potoatoes)
• One large onion chopped
• 3 or 4 minced fresh garlic cloves (to taste)
• Cup of green or purple cabbage, shredded
• One cup (One pint jar) of canned tomatoes
• 6 cups homemade broth or water
• A Teaspoon of fresh lemon juice
• Additional: Sour Cream topping when serving / Salt and Pepper to taste / chopped fresh parsley for garnish

Directions for Beet Soup

1. Using a small amount olive oil stir fry the meat in a large soup pot (15 minutes)
2. Next add the chopped onion and garlic to the mince for 5 minutes to brown
3. Add: chopped beets, carrots and potatoes and shredded cabbage at the same time as the tomatoes, broth/water and lemon juice
4. Bring the soup to a boil and continue on reduced heat for 30 minutes
5. When serving add a large spoon of sour cream and some fresh chopped parsley

Notes and Tips:

• Borscht can be made using vegetables only
• Note I used two jars of home canned beets including juice
• Keep and use meat juice (freeze) from roasts to add to homemade soups
• Use organic / chemical free produce as much as possible
• Other optional vegetables to add or substitute, according to taste are: half a cup of chopped red peppers or mushrooms
• Last but not least: If you prefer a smooth and creamy soup simply process or blend all the vegetables when cooled and cooked

In Closing:

Beetroot is a bonus vegetable to grow at home as you can eat the “greens” fresh from your garden and its relatively easy to grow. Also it is very nutritious and contains vitamins and minerals such as folate and Vitamin C.

As beets were canned at home this season, Borscht is being cooked more often, with all its tasty variations. We prefer the “chunky” version of this nutritious soup which is always better the next day. Enjoy your home made, healthy meals with your family ~ Liz

Links & References:

• “Growing Beets in a Home Garden“ University of Maryland (August 2022)
• “Can’t Beat Beets and Beet Chips” Iowa State University (September 2022)
• “Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity” Nat’l Library of Medicine (2021)
• “How to Can your Beets at Home” (Caramel & Parsley 2017)
• “Grow Your Own Garlic” (Caramel & Parsley 2011)