Borscht + Rosemary Fries

Borscht in the summertime? Sure, why not. Soup is good anytime of the year – plus, you can eat borscht hot or cold and it’s delicious either way. We had to use up some red cabbage and beets, so borscht it was! Healthy and hearty. Borscht is vegan, however I like to add in a dollop of sour cream (14% ideally, go big or go home) and some fresh dill. However, skip the sour cream if you are vegan (or use some cashew cream if you’d like).

Add in rosemary fries for a carb, and you’ll be in heaven. Fries are a comfort food for most, and they’re just really delicious. To make fries even healthier, or course use sweet potatoes (sweet potato fries with a nice homemade basil-mayo dipping sauce is prime). There’s nothing like baked fries, with rosemary and sea salt as the seasoning.

Borscht Ingredients 

2 tbsp vegetable oil

2-3 cloves of garlic, minced

1 1/2 tsp ground cumin

1 1/2 tsp fresh dill

1 small onion diced

1 large beetroot, peeled and diced

2-3 small white potatoes, peeled and diced

6 stalks of celery, chopped

5 cups red cabbage, chopped

2 bay leaves

sea salt (to taste)

black pepper (to taste)

1 tbsp brown sugar

1 can tomato paste

4 tbsp white vinegar

10 cups water

1 vegetable stock cube


1. In a large pan, heat oil over medium heat. Add in onion, garlic, ground cumin and fresh fill. Stir for a few minutes or until softened.

2. Cook beetroot for about 10 minutes until partially cooked. Rinse and remove skin. Dice beet into small cubes. Peel and dice potatoes, and chop celery and cabbage.

3. Add beets, cabbage, celery, potatoes, sea salt, pepper and bay leaves. Cook over medium heat for 10-12 minutes or until vegetables begin to soften.

4. Stir in tomato paste and packed brown sugar. Stir until all ingredients are well combined. Add in water and vegetable stock cube. Bring to a boil and then reduce heat to a simmer. Add in vinegar and cook for about 30 minutes. Discard bay leaves prior to serving, and add in sea salt and pepper to taste.

5. Serve and garnish with a dollop of sour cream and fresh dill.

Rosemary Fries (serves 2)


3 medium sized white roasting potatoes

2 tbsp extra-virgin olive oil

2 tsp rosemary leaves

1 tsp sea salt


1. Peel and rinse potatoes. Chop into wedges.

2. Lay parchment paper on a baking tray. Place fries onto the baking tray and drizzle with olive oil. Sprinkle sea salt and rosemary leaves.

3. Pre-heat over to 375 celsius. Bake fries in the oven for 20-25 minutes or until lightly golden and slightly crispy on the outside.

4. Add more seal salt to taste, if needed.

5. Eat alone, or use a homemade ketchup or basil mayo as a dipping sauce.


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