Dairy Farmers of Canada

Borscht

This recipe is taken from the 1983 Milk Calendar. To brighten a cold day, a hearty traditional soup that's rich in taste, but not in cost.

  • Prep: 10 min
  • Cooking: 50 min
Yields 6 - 8 servings
borscht

Ingredients

  • 5 cups (1.25 L) water
  • 1 lb (450 g) pork spareribs cut into pieces
  • 2 cups (500 mL) sliced mushrooms
  • 6 medium beets peeled and grated
  • 1 medium potato diced
  • 1 medium onion diced
  • 1/2 cup (125 mL) tomato juice
  • 1-2 tbsp (15-30 mL) lemon juice
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 2 tsp (10 mL) salt
  • 1/4 tsp (1 mL) pepper
  • Fresh dill chopped
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Preparation

In a large pot, bring water and ribs to a boil. Reduce heat and simmer uncovered for 30 min. Add vegetables, tomato and lemon juice; simmer an additional 20 min.

Blend flour with milk until smooth and pour into soup. Stir occasionally over low heat until thickened; season with salt and pepper. Garnish with dill.

Tips

Note: 6 cups of canned or frozen beets may be used.

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Nutritional information

Per serving
Energy: 263 Calories
Protein: 15 g
Carbohydrate: 17 g
Fat: 15 g
Fibre: 2.9 g
Sodium: 711 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 104 mg
Folate: 39 %
Selenium: 37 %
Vitamin B6: 29 %
Vitamin D: 44 %