Borscht and perogy soup

Prep time: 20 min
Total time: 50 min
Serves: 6

Borscht and Perogy Soup

2 tbsp - canola oil
1 - onion, diced
1 clove - garlic, minced
3 cups - beets, peeled and diced (save the tops)
1 - bay leaf
2 - medium potato, diced
1 rib - celery, diced
1 - carrot, peeled and diced
2 cups - cabbage, cored and diced
5 cups - vegetable stock
1 cup - beet tops, roughly chopped (leaves and stems)
To taste red wine vinegar

24 - mini perogies
½ cup - sour cream
2 tbsp - fresh dill, chopped

Heat oil in a soup pot and sauté the onion and garlic until translucent. Add the beets and bay leaf and sauté until lightly caramelized. Lower the heat and add potatoes, celery and carrots. Sauté for another 3 minutes.

Add the cabbage and vegetable stock and bring to a boil. Simmer until the veggies are tender, then add the beet greens and season with salt and ground black pepper. Taste the soup and add vinegar in small amounts until you have a balanced flavour. Stir and discard the bay leaf.

Blanch the perogies in hot water then divide them into soup bowls. Ladle the borscht into the bowls then top with a dollop of sour cream and sprinkle on dill. Serve with toasted rye bread.

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  • Crisco Canola Oil (946ml)

    Price $5.49
  • Onion, White (each)

    Price $0.76
  • Garlic, California (per bulb) (each)

    Price $0.76
  • Beet, Bulk (each)

    Price $1.23
  • Morton Bassett Bay Leaves (4g)

    Price $11.99
  • Potato, Yellow (kg)

    Price $2.40
  • Celery, Stalk (ea)

    Price $1.99
  • Carrot, Clip Top (kg)

    Price $2.84
  • Cabbage, Green (each)

    Price $3.58
  • Sunterra Stock, Vegetable (1L)

    Price $4.49
  • Colavita Red Wine Vinegar (500ml)

    Price $4.29
  • Potato & Cheddar Perogies (ea)

    Price $3.99
  • Dairyland Sour Cream (250ml)

    Price $1.89
  • Herb, Dill (each)

    Price $3.74
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