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.
Chef Tip: Cooking time: 30 Prep time: 20
Variety Tip: *This recipe is best prepared using 1-2 Gala, Ambrosia or Cortland apples
|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)|
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.
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.
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.