Iron Packed Borsch


This delicious iron packed hearty soup is perfect for our Canadian winters. A colourful, tasty, hearty soup that uses the whole beet vegetable, the root, stems and leaves. This is a favourite of mine on winter week-ends.


8 cups of water
3 medium sized beet root
All stems and leaves of 3 beet root plant
? lb of stewing beef
8 cloves of garlic
A small handful of crushed bay leaves (or powder to taste)
Vinegar to taste (about 1 to 2 tbsp)
A small amount of rice milk to taste (4 tbsp) to taste


Boil pot of water and cook washed beets until a little tender, tender enough to peel outer skin and dice into bite size pieces

In a medium sized pot boil 7 to 8 cups of water and place cut up pieces of beets, cut up stems and leaves.

Put stewing beef into boiling water

Cut up garlic and put into pot

Put in crushed bay leaves or powder

Turn down heat to simmer and cover for about 2 hours until beef and beets are tender and cooked well.

When soup is ready add a little bit of vinegar into pot, try ? tbsp then taste. Should be barely noticeable but can taste it, ad a bit more if needed up to 1 tbsp slowly. It,s a very delicate balancing act.

Then ad a little bit of milk, just to be noticeable. Let simmer for about 5 minutes ad some salt to taste and check balance of milk and vinegar. Add a touch more if needed.

Makes about 6 servings, serve hot and if you wish place a small amount of sour cr?me on top.