Quick and Easy Beet Soup (Borscht)

I love the smell of borscht cooking on a cold day. My grandmother used to make it for me at lunch along with a sandwich, and it was the warmest feeling knowing she put so much work and love into a meal for me. Borscht doesn’t have to be so difficult to make, though. This is my quick borscht recipe. In hard times, it’s easy to make.

2 carrots chopped

1 celery chopped (I peel mine to remove the strings)

1 can sliced beets

1/2 medium onion diced

1 tablespoon ketchup

1 bay leaf

1 tsp dill

1 tsp garlic powder

1 tsp salt

1/4 tsp ground pepper

1 tablespoon olive oil for sautéing

6 cups vegetable broth

Sauté vegetables and spices in olive oil until tender. Add bay leaf and liquid. Bring to boil and turn down to simmer. Let simmer for one hour to one and half hours.

Butternut Squash Soup

I wanted a different soup for our celebration of Purim, so I adapted this one. Pinterest inspired, it turned out wonderfully and was so easy to make.

1 diced celery

1 diced carrot

1 bag frozen butternut squash cubes

1 diced apple

1 bay leaf

1/2 tsp garlic

1 tsp salt

1/4 tsp pepper

1 tbsp canola oil

6 cup water

Place canola oil in soup pot. Sauté vegetables until soft. Add water and spices (except bay leaf). Bring to boil and turn down. Use immersion blender to blend. Add bay leaf and let simmer for 1 – 2 hours. Serve with croutons.

Kosher Habitant Pea Soup

The Canadian in me still appreciates good Canadian dishes and one of those is the thick Habitant Split Pea Soup from Quebec. I have not found any kosher canned version available. The key to the flavour is finding a good smoked kosher meat and dry yellow split peas. It’s such an affordable meal. Great for a cool rainy fall day or anytime. If you have a large gang, double the recipe. It duplicates so well.

Canola oil for sautéing

1 medium carrot diced

1 celery diced

1 medium onion diced

3 turkey franks diced

2 cups dry yellow split peas

2 tsp chicken soup mix

1/2 tsp salt

1/4 tsp pepper

1 bay leaf

6-8 cups water

Sauté all ingredients until onions look translucent. Add water and bring soup to boil for 10 minutes. Turn down to medium low and let simmer for 4-5 hours. You can use a hand blender to mix this but I used a potato masher to keep the meat pieces in tact. (You can add more water if soup is too thick)

Yummy Cauliflower-Broccoli Cream Soup

The weather has been so strange in Toronto. Today there is a heat warning and it’s October! I actually found a bee in my house the other day, so I guess everyone is confused about what season we are in.

Last night, even though I was sitting with the air conditioning on, I was craving a veggie cream soup. Going through products I had in the freezer, I came upon my Pardes Winter Blend vegetables. It comes in a 12oz bag, which is enough for a recipe without any leftovers getting freezer burn in my freezer. Really easy to make too. I didn’t have a hand blender (so mine turned a bit chunky with my potato masher alone), but it still was awesome


1 small onion diced

2 baking potatoes diced

2 cloves garlic

1 bag Winter Blend Pardes veggies (12oz cauliflower broccoli blend)

2 tbsp flour

3-4 tbsp canola oil

6 cups parve vegetable stock

Salt and pepper to taste

Add canola oil to bottom of stock pot and add veggies with garlic. Turn heat on medium high and sauté everything for 7-10 minutes (basically until the frozen veggies look done). Sprinkle two tbsp of flour over veggie mix and stir until completely incorporated. Add 6 cups of soup stock and cover on medium heat for 45 minutes-hour. Take immersion blender and mix completely. Serve with croutons.

Hearty Meat Borscht (Beet Soup)



(Guest Recipe Post by Batsheva Asbell)



Large soup pot (6 quarts)
4 quarts of water
6 extra large beets
2 large carrots
4 medium onions
3 medium potatoes
1/2 cup sweet red wine
3 tablespoons of fresh squeezed lemon juice
1 tablespoon honey
3 tablespoons of salt
1 tablespoon of black pepper
1/2 tablespoon of garlic powder
2-3 steaks


Peel the beets and put into the pot of boiling water.
Add whole peeled carrots.
Add onions diced.
Add potatoes that are peeled and sliced into 1 inch non-uniform
Add red wine, lemon juice and honey.
Add the salt, pepper and garlic powder.
Add cubed meat pieces (meat scissors work well with this).
The meat should be 1 inch cube cuts and can even be larger cuts.
If the steak has bones, add them for flavour.

Put a large soup pot on a low boil for 1 – 2 hours or until beets are soft enough to cut and all the contents are tender and cooked. Add more salt or pepper for flavour if needed according to personal taste.

Remove beets and slice into hearty chunks or slices. The inner part of the beets should be red and juicy and placed back into the soup to eliminate the brown colour and replace it with a dark pink colour. Serve in a white bowl with portions of meat, potato, beet and carrot distributed in the magenta pink soup broth.

Hints: if you loose the pink colouring on a reboil for another meal, you can open a can of beets and pour the beet liquid into the soup. Also, there are some companies that pre-peel and cook the beets and they can be cut and added.