Borscht with Queso Fresco

Our dietitians' favourite

This is the Borscht with Queso Fresco recipe.

  • Prep: 30 min
  • Cooking: 1 h 10
Yields 6 - 8 servings
borscht with queso fresco

Ingredients

  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 2 minced cloves garlic
  • 2 stalks of celery thinly sliced
  • 4 cups (1 L) beets peeled and diced
  • 3 cups (750 mL) red cabbage thinly sliced
  • 2 cups (500 mL) potatoes peeled and diced
  • 8 cups (2 L) low-sodium beef broth
  • 1/4 cup (60 mL) red wine vinegar
  • 1/4 cup (60 mL) tomato paste no salt added
  • Salt and freshly ground pepper to taste
  • 4 - 5 oz (120-150 g) Canadian Queso Fresco
  • 1/4 cup (60 mL) fresh parsley chopped
  • 1/4 cup (60 mL) fresh dill chopped

Preparation

In a large saucepan over medium heat, melt butter and sauté vegetables. Add broth, red wine vinegar and tomato paste. Bring to a boil and let simmer for 1 hour. Season with salt and pepper.

In a skillet over medium heat, cook Queso Fresco cheese for 2 minutes on each side until golden.

Garnish borscht with Queso Fresco and herbs and serve with slices of pumpernickel.

Tips

If desired, add 1/2 cup (125 mL) of 18 % cream and purée soup in a blender for a smooth consistency.

Cheese alternatives: Canadian Feta, Halloumi.

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Nutrition

Nutritional Information

per serving
Energy: 151 Calories
Protein: 6 g
Carbohydrate: 18 g
Fat: 7 g
Fibre: 4.2 g
Sodium: 214 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 12 % / 127 mg
Vitamin C: 46 %
Folate: 44 %
Magnesium: 16 %
Vitamin B6: 13 %