You’ve heard the expression cheap like borscht? Well, here it is; dinner doesn’t get any more affordable; it’s vegetarian and easily adapted for vegan. Not to mention, it’s delicious! With the new year and all those resolutions of eating healthier and saving money, this couldn’t be more perfect.

BORSCHT

1 28oz can plus 4 oz of stewed tomatoes

Four medium carrots, two grated 2 diced

1 cup celery, chopped

1-1/2 cups onion, chopped

3 quarts water

3/4 cup green beans, chopped or fresh/frozen peas or both

One medium beet, scored so the colour seeps out

Four large russet potatoes, three cut in half and (one diced saved for the end)

One green pepper, chopped fine

One clove of garlic

1 cup whipping cream or vegan equivalent

1/2 cup butter or vegan becel

1 tbsp salt; adjust as you go along; will likely need more

8 cups of finely sliced cabbage

1/2 cup fresh dill – 2tbsp dried

Method

Add stewed tomatoes to a large heated Dutch oven, mashing as you cook; add 3 quarts of water, and bring to a boil. Add three potatoes (diced potatoes are added later), scored beet and salt, cook for about 10 minutes, then add carrots, beans and celery and continue simmering.

In a large frying pan, saute onions and grated carrots until onions are transparent, then add 1/2 the green pepper; saute further. Vegetables should be limp; turn the heat low and cook for another 10 minutes.

Once the potatoes are tender, remove them from the pot with a slotted spoon, mash with 1/2 cup butter and 1 cup cream until smooth and creamy, and return to the pot. Add diced potatoes, remove beet (soup should be a deep pinky orange colour), bring to a boil and add sliced cabbage and the other 1/2 of the green pepper. Add green onions to saute pan and combine. Once the cabbage is cooked but not mushy, add the sauteed onion mixture, dill, black pepper, or cayenne pepper. Adjust seasoning to taste.

Serve

Serve hot with a side of hearty bread and your favourite cheese.

Enjoy!