Dairy Farmers of Canada

Summer Borscht  

Celebrate the summer bounty with a hearty bowl of borscht that’s just as delicious on a cold winter’s day.

By Courtney V, dairy farmer, Alberta Courtney V
  • Prep: 5 minutes
  • Cooking: About 25-30 minutes
Yields About 2 L
Summer Borscht  


  • 4 cups (1 L) stock (pork, beef or chicken)
  • 5 or 6 diced potatoes 
  • 1 onion chopped
  • Few sprigs of dill
  • 1 cup (250 ml) sorrel or beet leaves chopped 
  • 2 cups (500 ml) Canadian cottage cheese
  • 1 cup (250 ml) Canadian cream
  • Salt to taste 
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Boil first 4 ingredients until potatoes are tender.

Add sorrel/beet leaves and cottage cheese.

Bring to a boil once more.

Remove from heat, add cream and salt to taste.  

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