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Borscht with Fresh Dill https://www.metro.ca/userfiles/image/recipes/bortsch-aneth-1838.jpg PT30M PT30M PT1H00M
In saucepan, sauté Yves Veggie Bacon in oil for 1 minute per side, remove, slice into 1/2 in. (1 cm) dice and set aside.Add onions, carrots, celery and sauté for 3 minutes.Add tomato paste, cook for 1 minute then add diced Yves Veggie Bacon, stock, beets, cabbage, potatoes, bay leaf, bring to simmer and cook for 10 minutes or until potatoes are cooked.Mix together parsley, dill, vinegar, pepper and sour cream (if using).Stir one cup of hot liquid into the herb mix and add to soup.Adjust seasoning, bring to simmer (do not boil) and serve with fresh dill sprig and lemon wedges (if using).
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2 slices canadian veggie bacon 1-2 Tbsp. (15-30 mL) olive oil 1 medium onion, diced 1/2 cup (125 mL) diced carrot 1/2 cup (125 mL) diced celery 2 Tbsp. (30 mL) tomato paste 4 cups (1 L) vegetable stock 2 cups (500 mL) diced beets 1 cup (250 mL) green cabbage 1 cup (250 mL) diced potato 1 bay leaf 1 cup (250 mL) sour cream (optional) 2 Tbsp. (30 mL) chopped parsley 2 Tbsp. (30 mL) chopped fresh dill weed 2 tsp. (10 mL) red wine vinegar 1/2 pinch of black pepper 4 lemon wedges (optional)
Borscht with Fresh Dill

Borscht with Fresh Dill

Rate this recipe
4 Votes
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    slices canadian veggie bacon
  • 1-2 Tbsp.
    (15-30 mL)
    olive oil
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    1 L SELECTED VARIETIES


  • 1
    medium onion, diced
  • 1/2 cup
    (125 mL)
    diced carrot
  • 1/2 cup
    (125 mL)
    diced celery
  • 2 Tbsp.
    (30 mL)
    tomato paste
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    156 ml SELECTED VARIETIES


  • 4 cups
    (1 L)
    vegetable stock
  • 2 cups
    (500 mL)
    diced beets
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  • 1 cup
    (250 mL)
    green cabbage
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    GREEN CABBAGE

    GREEN CABBAGE

    $0.99 /lb

    PRODUCT OF CANADA CANADA NO. 1 GRADE 2.18/kg


  • 1 cup
    (250 mL)
    diced potato
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    3 lb PRODUCT OF U.S.A., NO. 1 GRADE SELECTED VARIETIES


  • 1
    bay leaf
  • 1 cup
    (250 mL)
    sour cream (optional)
  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 2 Tbsp.
    (30 mL)
    chopped fresh dill weed
  • 2 tsp.
    (10 mL)
    red wine vinegar
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  • 1/2
    pinch of black pepper
  • 4
    lemon wedges (optional)
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Imprimer ma sélection

Preparation

In saucepan, sauté Yves Veggie Bacon in oil for 1 minute per side, remove, slice into 1/2 in. (1 cm) dice and set aside.

Add onions, carrots, celery and sauté for 3 minutes.

Add tomato paste, cook for 1 minute then add diced Yves Veggie Bacon, stock, beets, cabbage, potatoes, bay leaf, bring to simmer and cook for 10 minutes or until potatoes are cooked.

Mix together parsley, dill, vinegar, pepper and sour cream (if using).

Stir one cup of hot liquid into the herb mix and add to soup.

Adjust seasoning, bring to simmer (do not boil) and serve with fresh dill sprig and lemon wedges (if using).

Source : Veggie Cuisine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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