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Turkey Borscht

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Prep Time 25 minutes
Cook Time 45 minutes
Course: Main Course
Cuisine: Canadian
Ingredients Method

Ingredients
  

  • 1 lb Granny’s Turkey Thighs roasted and cubed
  • 1 tbsp canola oil
  • 1 cup yellow onion diced small
  • 1 cup carrots peeled and diced small
  • 2 cups beets peeled and diced small
  • 1 cup celery diced small
  • 2 cups green cabbage thinly sliced or shredded
  • 2 tbsp tomato paste
  • 1 tbsp garlic minced
  • 8 cups homemade or low sodium turkey or chicken stock
  • 1 bay leaf
  • 2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp fresh lemon juice
  • 1/3 cup fresh dill chopped
  • to serve sour cream
  • to serve fresh bread

Method
 

  1. Heat the canola oil in a large soup pot over medium low heat.
  2. Add turkey and onion, sauté until lightly browned and fragrant, about 7 minutes.
  3. Add carrots, beets, celery and cook for an additional 5 minutes.
  4. Add cabbage, tomato paste, garlic, stock, and bay leaf. Bring to a boil, reduce heat and simmer until vegetables are tender, about 25 minutes.
  5. Add salt and pepper.
  6. Stir in lemon juice and dill. Remove bay leaf.
  7. Serve immediately with sour cream and bread.