Although the fall drizzle has taken a toll on me in the past (especially when I first moved here), I found joy this year in watching the fall foliage, snuggling up with multiple layers of sweaters, and sipping mugfuls of hot tea.
I felt inspired to cook something hot and steamy, and borscht was calling my name. Not only is this soup filled with good-for-you and locally grown veggies, it’s also got a sour and spicy kick to wake up your taste buds.
My version of borscht is made with a ton of winter vegetables: cabbage, carrots, onions, and potatoes. It’s seasoned with apple cider vinegar to add sourness and cayenne pepper to add heat. This is a vegetarian recipe (vegan if you skip the sour cream), although you can also add beef or sausage.
I made this inside a slow cooker. If you don’t have one, simply bring all the ingredients to a boil, then simmer until the vegetables are soft & tender, about 40 min.
Eat This Mindfully
Prepare: Take a few deep breaths and scan your body. Do you notice yourself holding tension in your stomach, shoulders, jaw, or anywhere else? If so, relax those areas as much as you can. What do you notice about your hunger and fullness levels?
Look: What do you notice about the soup? What shapes do you see? Can you recognize the different vegetables? What colours are there?
Smell: Breath in the aromas of the dish. What stands out to you? What thoughts come to your mind as you smell this soup?
Taste: What do you find pleasurable about the taste? What do you notice about the flavours of the beets, carrots, or dill? What’s the texture like?
Check in: What changes do you notice in your hunger and fullness? How do you know when you’re ready to stop eating?
- 1 tbsp vegetable oil
- 1 medium onion, thinly sliced
- 1.5 cups boiling water
- 4 beets, peeled and diced
- 1 large potato, diced
- 3 carrots, sliced
- 1/4 head of cabbage, sliced into strips
- 2 cups canned diced tomatoes (with juice)
- 1/2 to 1 tsp ground cayenne pepper (to taste)
- 1 tsp salt (to taste)
- 2 - 3 tbsp apple cider vinegar (to taste)
- 3 tbsp fresh dill, roughly chopped
- Sour cream, to garnish
- In a pot, saute onions in vegetable oil over medium heat until caramelized, about 15-20 minutes.
- Add boiling water to deglaze the pan, scrape the bottom of the pan to get all the caramelized bits unstuck, and pour the onion and water mixture into a slow cooker.
- To the slow cooker, add beets, potato, carrots, cabbage, diced tomatoes, cayenne pepper, and salt.
- Cook on low setting for 8-9 hours, or until the vegetables are tender.
- Season with apple cider vinegar to taste.
- Garnish with fresh dill and sour cream before serving.
- To make this on the stove, use a big pot to caramelize the onions, then add all the vegetables to the pot. Bring to a boil and simmer for 40 - 50 minutes, until all the vegetables are tender. Season, garnish, and serve.