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This soup is frugal as it is versatile, and is an easy way to use up extra vegetables. A Borscht recipe is something every home should have, regardless if you’re Ukrainian or not. This traditional Ukrainian borscht combines the earthiness of beets with the freshness of dill and other vegetables. A hearty, healthy and frugal way to use up your garden vegetables and stretch your food budget while filling your family’s bellies this fall! I come from good Ukrainian stock. I know this because my mother never lets me forget it. We eat well, and we feed people.

I can’t tell you how many times I’ve heard this or some version of this in my family. Perhaps it was this not-so-subliminal messaging that drove me to pursue a homesteading lifestyle. Regardless, there is some truth to these words. We have always eaten well, even on a tight budget, and we love to make sure others are fed well when they are in our company. Is Borscht originally from Ukraine or from Russia? Believe it or not, this is a common question.

There are a few staple Eastern European dishes that my proud Ukrainian family has come to be known for. About the debate of whether Borscht is Ukrainian or Russian, it’s believed to originate from the Ukraine, however, Russia now has its own similar version of this traditional dish. One of my favorite things about Borscht is the deep ruby color that comes from the cabbage and beets! I always feel great about serving this Borscht recipe to my family. One such dish that needs no special occasion to grace the dinner tables in our family is borscht. Borscht definition: a beet-based soup that can be combined with whatever else you’ve got growing in your garden to create a hearty, healthy meal that also stretches your food budget and weekly meals just a little bit further.

In the late summer and fall, there is almost always a pot of borscht simmering away on my mother’s stovetop as she makes use of the beets, carrots, potatoes and fresh dill weed that need harvesting from her garden. If it’s green bean season, she’ll throw some chopped green beans in the soup as well. Vegetarian Borscht recipe option Traditionally there are a few different ways to make borscht. To make this a vegetarian borscht recipe, use vegetable broth.

Then she adds some grated carrots, diced potatoes and fresh beets that are first peeled and then diced and grated and added to the broth, giving it a rich earthy flavour and bright pink colour. Once all the ingredients have been thrown into the pot, they are left to simmer until they have softened just enough and all of the flavours are well-combined. Then she adds a little salt and black pepper to taste. Just before serving, she adds some chopped fresh dill weed. When ready to serve, the borscht is ladled into a soup bowl and topped with a large dollop of sour cream. I like my borscht with a side of fresh bread and butter, which I love to dip in the broth. This is one case where I prefer the dense rye bread that Eastern Europeans are known for.

Rye bread tends to soak up the broth better without making the bread go mushy. The deep, hearty flavour of the rye bread also compliments the complex earthiness of the beets in borscht. But a true Ukrainian will make use of whatever bread she has on hand. Waste not want not is a rule of thumb when it comes to Ukrainian food. The best thing about Borscht To me, the best thing about borscht is that you can make a few simple garden ingredients go a long way.

A few beets, a couple of carrots, an onion, a couple cloves of garlic, a can of tomatoes and a potato or two can be turned into enough soup to fill the bellies of a family of five, and you might still have some leftover. Borscht also freezes exceptionally well and would make a good candidate for pressure canning too. To freeze, allow your soup to cool and store it in a glass mason jar. Be sure to leave an inch or two for expansion. When you’re ready, simply defrost borscht in the refrigerator and heat in a pot. All in all, if you’re looking for a frugal meal that is also healthy and hearty, and can be made entirely from ingredients out of your own home garden, I can’t think of anything better than this easy borscht recipe to warm the body and soul. And I should know, I am Ukrainian after all.

Sauté the onions, celery and cabbage with the butter until soft and translucent. Add the can of diced tomatoes and the garlic, as well as all of the water or broth. Bring to a boil over medium high heat, then reduce to medium heat and let simmer. Peel the beets, carrots and potato. Dice half the beets and grate the other half.