alive logo


Serves 6.



    A culinary gift from Ukraine, borscht is a veggie-laden, hearty, warming soup that is coloured perfectly for the season. This version adds chickpeas to make each spoonful even more substantial and has a punchy yogurt sauce for a finishing touch. We’d dare say that the soup tastes even better after a day or two, which is great news, since this recipe makes a big pot of nutritional goodness.




    • 1 Tbsp (15 mL) grapeseed oil or sunflower oil
    • 1 yellow onion, chopped
    • 1/2 tsp (2 mL) salt
    • 4 medium red beets, peeled and chopped into 1 in (2.5 cm) pieces
    • 2 medium red-skinned unpeeled potatoes, cut into 1 in (2.5 cm) pieces
    • 2 large carrots, peeled and sliced
    • 3 cups (750 mL) shredded red cabbage
    • 3 garlic cloves, chopped
    • 2 Tbsp (30 mL) tomato paste
    • 1 Tbsp (15 mL) honey
    • 2 tsp (10 mL) paprika
    • 1/2 tsp (2 mL) black pepper
    • 1/4 tsp (1 mL) cinnamon
    • 5 cups (1.25 L) salt-free vegetable broth
    • 1 bay leaf
    • 1 1/2 cups (350 mL) cooked or canned chickpeas
    • 2 Tbsp (30 mL) balsamic vinegar
    • 1/2 cup (125 mL) baby red Russian kale, optional
    • 1/2 cup (125 mL) plain yogurt
    • 1/4 cup (60 mL) chopped dill
    • 2 Tbsp (30 mL) prepared horseradish


    Per serving:

    • calories238
    • protein10g
    • fat4g
      • saturated fat1g
      • trans fat0g
    • carbohydrates46g
      • sugars18g
      • fibre8g
    • sodium391mg



    Heat oil in a 6 L large saucepan over medium heat. Add onion and salt; heat until onion has softened and is beginning to brown; about 5 minutes. Add beets, potatoes, and carrots to pan; heat for 5 minutes.


    Add cabbage and garlic; stir and cook for another 3 minutes. Add tomato paste, honey, paprika, black pepper, and cinnamon to pan; stir and heat for 30 seconds.


    Place broth and bay leaf in pan. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes. Stir in chickpeas and balsamic vinegar and continue to simmer, uncovered, until beets are tender, about 20 minutes. Fold in baby kale, if using.


    In bowl, stir together yogurt, dill, horseradish, and a pinch of salt.


    Place soup in serving bowls and top with a swirl of yogurt sauce.


    Like this recipe?

    This recipe is part of the Red Spread collection.



    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.