Mel’s Favourite Borsch Recipe

As the weather turns colder, there’s nothing more comforting than a hot steaming bowl of soup. Second Harvest’s team member Mel holds this hearty borsch recipe dear. It has been in her family for over 50 years, passed down to her father from her grandmother. It’s become a beloved part of their Christmas tradition, bringing the family together around a table filled with Ukrainian favourites, such as kutia (wheat soup), perogies and cabbage rolls.  

This borsch is also a wonderful way to make the most of what you have on hand. Add whatever vegetables are in your fridge and make the recipe your own, or double it like Mel’s father does, and freeze the leftovers for another cold day.  

Ingredients

• 2 cups beets, cut into thin strips  
• 1 medium onion (chopped)
• ½ cup carrots (cut into strips)
• 1 medium potato (cut into small cubes)
• 1 teaspoon dill weed
• 1 teaspoon parsley (finely chopped)
• 2 cups shredded cabbage
• 9 cups water
• 2 tablespoons lemon juice  
• 1 ½ teaspoons salt, more to taste
• ½ cup sour cream

Instructions

1. In a large pot, cover beets and carrot with the water, add lemon juice and salt, Simmer for half an hour.  
2. Add the rest of the vegetables. Cook for half an hour longer. Season with more salt if needed.  
3. Serve hot, garnish with sour cream.