Turkey Borscht

Clock Icon 1 hour 10 minutes |
Servings: 6-8 |
Prep: 25 minutes |
Cook: 45 minutes

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 lb. (450 g) Granny’s Turkey Thighs, roasted and cubed
  • 1 cup (250 mL) Peak of the Market yellow onion, diced small
  • 1 cup (250 mL) Peak of the Market carrots, peeled and diced small
  • 2 cups (500 mL) Peak of the Market beets, peeled and diced small
  • 1 cup (250 mL) celery, diced small
  • 2 cups (500 mL) Peak of the Market green cabbage, thinly sliced or shredded
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (15 mL) garlic, minced
  • 8 cups (2 L) homemade or low sodium turkey or chicken stock
  • 1 bay leaf
  • 2 tsp (10 mL) salt
  • ¼ tsp (1 mL) ground black pepper
  • 2 tbsp (30 mL) fresh lemon juice
  • ⅓ cup (75 mL) fresh dill, chopped
To Serve:
  • sour cream
  • fresh bread
 

Method

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

Tips

Recipe created by Peppers & Pennies for Manitoba Turkey Producers

For a limited time only purchase our Turkey Borscht fully prepared from Supper Central

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