Patricia Chuey

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Good Borscht

September 26, 2016 By Patricia Chuey

christmas-eve-borscht

With cooler weather and shorter days the desire for warm and cozy meals increases. From Grandma’s apple pie to mashed potatoes, comfort food takes many forms. To me, no food soothes the soul more than a Ukrainian meal served with family gathered at the table. As a kid growing up on the prairies, perogies, cabbage rolls, sausage and borscht were part of  every special occasion meal.  Of these lovingly homemade delicacies, borscht was most likely to show up outside of special celebrations. It was abundant in September with the beet harvest and also served randomly at other points in the year when Mom would thaw a batch she had tucked away in the freezer.

With a hearty beet harvest from the garden this year, a big batch of borscht was in order today!

Beet Borscht Makes 8 servings

  • 1 Tbsp canola oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 2 cups red or green cabbage, chopped
  • 1 tsp salt
  • 1 large potato, chopped
  • 8 small beets, peeled and chopped or grated
  • ½ cup chopped green beans or snap peas, optional
  • 6 cups reduced-sodium vegetable or chicken stock
  • 1 can (796 mL) diced tomatoes
  • 3 cups water
  • 1 Tbsp white vinegar
  • ½ cup light sour cream, optional
  • 1 Tbsp chopped fresh dill, optional
  • salt and pepper to taste
  1. In a large soup pot, heat oil over medium. Add onions and sauté for about 5 minutes. Add garlic, celery, carrots, cabbage and salt and sauté for an additional 8-10 minutes.
  2. Add potato, beets and green beans or peas, if using. Pour in stock, tomatoes and water.
  3. Add vinegar to give tartness and keep the colour of the beets.
  4. Bring to a boil, reduce heat, cover and simmer for about 30 minutes or until vegetables are tender.
  5. Serve garnished with a little sour cream and fresh dill, if desired. Extra soup freezes well.

Za zdorovie! (Cheers!)

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Patricia Chuey

Working in the kitchen, Patricia turns evidence-based healthy messages into delicious ideas. This respected food and nutrition expert is the real deal.
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Latest posts by Patricia Chuey (see all)

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Filed Under: Recipes Tagged With: beets, borscht, recipe, soup, Ukrainian food

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Patricia Chuey

It has been my life’s work to create peace of mind around food and health. What an absolute joy to connect with so many who have shared, done the work and now reap the benefits of an energized, healthy life!

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I have had the pleasure of working with Patricia Chuey in her capacity as a dietitian, recipe developer, writer and consultant for more than 15 years. Patricia has truly distinguished herself, not only for her comprehensive knowledge of nutrition and contemporary nutrition-related issues but also her empirical knowledge of health in general – attributes that… Read more “Ann Collette”

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I’ve had the pleasure of working with Patricia for the past 9 years conducting Health and Wealth seminars. Patricia is one of the most captivating and enjoyable speakers I know. Her subtle humour and extensive knowledge of nutrition and well-being amazes her audiences. I recommend attending her highly sought after seminars. You’ll learn the key… Read more “Rhonda Klatik”

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Working with Patricia was a wonderful experience, her knowledge, experience and passion for food was very apparent. She worked on several tofu recipes for us and for our tofu cookbook that helped it become a great seller on store shelves

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Patricia Chuey was a freelance writer for Urbanbaby & Toddler magazine for 9 years. Her articles were not only accurate and timely but also engaging and well written. In readership surveys, her articles received some of the highest marks from our discerning readers.

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