This is the time of year when I am very grateful for all of the food that I was able to harvest, dehydrate, freeze and can this past growing season. I recently pulled out 2 quarts of frozen Borscht that I had made this past fall, while we still had an abundance of beets, carrots, tomatoes, and cabbages.

IMG_3081It has been wonderful having this source of “ready to heat food” on hand, especially since I’ve not been feeling real energetic. It is also just so good to eat, it makes you feel good.

I don’t really have a recipe for this soup. I’m sure there is not anyone “real” recipe as I know people who make it with a wide variety of ingredients,  making sure that there are beets in the soup.



Peel and chop the following vegetables:

Beets and if they are available, the beet tops. The beet tops are are so sweet and nutritious. Set the tops aside for later.

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Place all ingredients into a soup pot, add enough water or beef broth to cover.

Cook  until the beets, carrots and potatoes are tender, about 1/2 hour depending on how small the vegetable pieces are.


Chopped cabbage

Chopped beet greens 

1TBL organic vinegar

salt and pepper to taste

Cook until all of the vegetables are tender, about 15 minutes, and there is a wonderful hearty aroma coming from the pot.

Serve hot with a good dollop of organic sour cream. 

I like to make enough of this soup to have leftovers. The leftovers just get better with age.


This is a very adaptable recipe depending on the amount of vegetables that you have on hand. I do like to make sure that a good quantity of beets goes into the soup, but that is a personal preference.

If fresh vegetables are not available, canned or frozen vegetables can be used. You will have to make sure that there are no additives, that contain gluten, in any of the vegetables.

BEEF VARIATION: Add beef broth, with cooked beef, to the soup instead of using water.

Cooking with Joy,



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