Harvest Beet Borscht

By Elysia Vandenhurk




 Serves 6-8


  • 3 large Beets, peeled and grated
  • 4 tbsp Three Farmers Camelina Oil
  • 4 cups Chicken or Vegetable Broth
  • 6 cups of Water
  • 3 medium Potatoes, peeled and diced small
  • 2 large Carrots, peeled and thinly sliced
  • 4 large Celery stalks, chopped
  • 1 Red Bell Pepper, diced small
  • 1 medium White Onion, diced small
  • 2 large Garlic Cloves
  • 4 tbsp Tomato Sauce or Ketchup
  • 2 cups of Chickpeas, cooked or canned
  • 3 tbsp Cider Vinegar
  • 4 tbsp chopped, Fresh Dill
  • Salt and Cracked Pepper, to taste




  • Peel, grate and/or slice all vegetables.
  • Heat camelina oil in a large soup pot over medium/high heat. Add beets and sauté 10 minutes, until beets are softened.
  • Add 4 cups of broth and 6 cups of water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until fork tender.
  • While potatoes are cooking, heat a large skillet over medium/high heat and add 2 Tbsp oil. Saut chopped onion, celery and bell pepper and garlic until softened and slightly browned. Mix in the tomato sauce or ketchup and transfer to the soup pot.
  • When potatoes and carrots reach desired softness, add the beans, bay leaves, cider vinegar, dill. Simmer for an additional 2-3 minutes and season with salt and pepper.
  • Top and serve with sour cream and Three Farmers Crunchy Chickpeas!

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