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Black Licorice ice cream

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Growing up in Canada Black Licorice ice cream was readily available. However over the years it either lost it’s popularity or the suppliers have gone out of business. 

How sad for Black Licorice ice cream lovers across the Country!

I like to have this in the freezer during the summer months, I swear my family comes over just to have a bowl there obsessed too.

WHERE TO BUY BLACK LICORICE ICE CREAM

It is very hard to find black licorice ice cream these days, so I cannot tell you. However you can try to find blue licorice ice cream as some stores have that version. 

One bowl is hardly enough! 

THE MACHINE I USED TO MAKE THIS AND RECOMMEND IS LINKED BELOW

 

HOW TO MAKE BLACK LICORICE ICE CREAM

  1. With most of my ice cream recipes, I will prepare them by using the coldest of ingredients (never cooking anything first) however with this recipe we are going to be heating up the first few ingredients to infuse the Licorice into the ice cream. This step is necessary and so worth it!
  2. It is important to not skip this step, once you have infused the ice cream base with the licorice flavors you’re going to whisk in your egg yolks and then simply let it all become cold in the fridge for a while.
  3. The final step will be to pour your base into the ice cream machine and then you will be in business. 

Keep in mind the Black Licorice needs to be broken up, so once its reaches its highest melting point, start to break it up with a wooden spoon while cooking it down. It will still be in chunks just smaller ones and it will melt and become soft. 

This will leave you will nothing but soft licorice pieces that will be blended throughout the ice cream.

WHAT DOES BLACK LICORICE ICE CREAM TASTE LIKE

Black licorice ice cream taste like the candy just in a creamy form with the hint of aniseed.

I NEED YOUR HELP READERS! If you think my recipe for Black Licorice Ice Cream is the best Black Licorice Ice Cream Recipe on the net.

Then please rate it with 5 stars below, this will help more people to find it!

Having tried many other recipes online, I think you will agree it’s pretty spot on. Enjoy!

Recipe adapted from FOOD @ Star Anise Ice Cream 

If you have ever been to this site before you will see that I really love to make homemade ice cream & frozen yogurt so stay tuned for more unique and tasty recipes here.

Did you grow up with Black Licorice Ice Cream? I would love to hear about it in the comments below!! Until next time see you lovely people in the kitchen.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Dinner ideas, Quick and easy recipes, Skip the takeout

Authentic Chicken Chow Mein

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Skip the takeout tonight and make this Authentic Chicken Chow Mein in less than 30 minutes! 

Looking for another dish to serve alongside this? Try my Peppered Beef Steak or my Black Pepper Shrimp

What makes my Chicken Chow Mein authentic? Well you are just going to have to read on to find out. The hardest part about making homemade Chow Mein is “chopping those vegetables”. Once you have that part done, along with marinating the chicken.

WHERE TO BUY CHOW MEIN NOODLES

Typically fresh Chow Mein noodles can be found in the fresh isles of your supermarket and the dry in the international isle.  This recipe can also be made with just about any meat such as Chinese pork, beef or shrimp. OR make it vegetarian, which is also fantastic too!

Plus, if you like a little more heat to your dish then feel free to add some red pepper chili flakes or some fresh chili paste during the cooking process.

I have experimented with a few Chow Mein recipes over the years and promise you your going to love this one.

It contains a few fresh ingredients such as whole chicken breasts, shredded cabbage, Bok choy, green onions, carrots and fresh Cho Mein noodles.

You can always use dried Chow Mein noodles those will produce a more crispy chow Mein. I like to make it both ways so that part is up to you!

So what makes this Chow Mein authentic?

It is the fresh Cho Mein noodles which are tossed in the most delicious sauce. Along with the shredded ingredients! You may be more familiar with chopped carrots, however most authentic dishes call for those carrots to be shredded. 

Chow Mein is one of my favorite Asian dishes, I will order it Everytime I go to my favorite Asian restaurant and I will also order it when I try new Asian restaurants.

Some restaurants make their Chow Mein better than others, typically it has allot to do with the type of ingredients that are added to the noodles.

My all time favorite Chow Mein dish would have to be seafood then chicken, today I am sharing the chicken one.

Very soon I will share how I make the seafood one, which contains fresh calamari and shrimp.

I like to make my Chow Mein with fresh steamed noodles sometime and did for this recipe. However both steamed and dry are good and will work well for this recipe.

Note: Using a low sodium chicken stock and soya sauce will cut down on the salt intake for this dish.

Also if your wanting a crispy chow mein stir fry, then see this recipe below will suit your taste!

The Vegetables are also chopped different and their is broccoli added: Spicy Crispy Chicken Chow Mein

Serve this Chow Mein alongside this popular “Easy Cashew Chicken Recipe”

The best way to get ahold of me is through the comments! I absolutely love hearing from my readers, and I respond to each and every comment I receive.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Dinner ideas, Quick and easy recipes, Skip the takeout

Vietnamese Salad Vermicelli

This Vietnamese Salad Vermicelli is made with rice noodles and is the Ultimate Summer Dish that is always served with fresh veggies that are then topped with a grilled meat of your choice and has an authentic fish sauce / dressing for serving.

Looking for more Thai dishes?  Try my Vietnamese Shrimp plating with Spring Rolls, Sweet Thai Chili Chicken, Thai Red Crab Curry, Thai Basil Mussels or Red Thai Chicken Curry.

Never made a Vietnamese salad before? No problem! This step-by-step guide will walk you through the process of creating a delicious, healthy salad in the comfort of your own kitchen. It also will show you how to make homemade Vietnamese Salad Dressing to go on top of this salad. 

WHAT IS VIETNAMESE NOODLE SALAD CALLED

(Bun Bo Xao) in Vietnamese. Vietnamese Salad Vermicelli is a refreshing and healthy dish to serve on a hot summer day.

This flavorful and versatile recipe is packed with fresh herbs and veggies, protein, and a tangy dressing that will satisfy your taste buds and keep you feeling refreshed.

Thai Vermicelli salad can also have the addition of grilled pork and shrimp as well. If you would like to create that, simple grill some shrimp or sliced pork and season with salt to serve. 

WHAT IS VIETNAMESE SALAD

Vietnamese Noodle Salad is served with warm or cool noodles, fresh cold vegetables and cooked meats of your liking. Typically grilled pork, shrimp or beef. The noodles are always Vermicelli rice noodles that come with a light Thai inspired sauce. 

It’s fresh, filling and just like they serve in Thai restaurants.

If you have been to this blog before you will know that I’m a fan of Thai food and eat it often.

I used to go out to enjoy this food at least every other week, but now make it more at home. Because it is easy to do and saves me a ton of cash at that too!

Step-by-Step Instructions for Making Vietnamese Salad Vermicelli with Shrimp

HOW TO MAKE VERMICELLI SALAD

  • You will want to make two marinades, one for the chicken and one for the sauce that you will serve alongside these bowls.
  • Fresh lemongrass is very important here for the chicken marinade, it gives it that really intense lemon taste. So be sure to get your hands on a few stocks that you will simply chop and place into the marinade.
  • The longer you marinade the chicken the better. If your making it for dinner then simply marinate it in the morning or the night prior. Then basically the rest of the dish can be pulled together in less than 30 minutes. Easy peazy!

What makes these rice bowls so good is the fresh ingredients and the authentic Vietnamese Salad Dressing.

WHAT IS VIETNAMES SALAD DRESSING

It is a traditional dressing that is used on almost every type of Vietnamese salad dish and the recipe can be found below. It serves very well over cold salads, that are then topped with a marinated then grilled meat protein of your liking.

VIETNAMESE SALAD DRESSING

Also know as “Nuoc Mam” sauce which is a sweet, salty, sour and spicy dressing.

  1. 3 cloves garlic (minced)
  2. 1/2 cup cold water
  3. 1 lime (juiced)
  4. 2 tbsp rice vinegar or white vinegar
  5. 1/4 cup fish sauce
  6. 3 tbsp sugar
  7. 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)

This makes enough for roughly 2 people. 

Substitute for Nuoc Mam sauce?

Soya sauce mixed with some red hot chili pepper flakes

The first time I ordered this salad, I was not expecting much.

That was years ago, I remember the day to a tea. I was with my aunt and she took me to this whole in the wall restaurant that I was not expecting to become my favorite restaurant in town. 

Fast forward 10 years later, you will find me going to the same restaurant ordering the same dishes. 

So, whenever that Thai salad craving hits and I’m not heading out to a restaurant. 

I will simply make this dish in the comfort of my own home. 

Trust me it’s pretty darn easy too!

So follow along and soon you will be a master chef in making Vietnamese rice bowls at home just like me 🙂

WHAT IS IN A VERMICCILI SALAD

  • Carrots, cucumbers, fresh herbs such as cilantro, shredded iceberg lettuce and a meat protein of your liking.
  • Thai marinade and Vietnamese salad dressing

Feel free to add other veggies such as Beans sprouts, fresh herbs, jalapeno peppers. 

Now doesn’t that sound healthy and fresh? This is one of the best salads if you ask me.

IS VIETNAMESE SALAD HEALTHY

Yes, it is packed full of fresh vegetables and herbs along with a lean protein such as shrimp

Keep in mind though the soya sauce and fish sauce has a high sodium content so you may want to use a lighter soya sauce or less dressing on your salad.

If you like a bit more heat to your vermicelli rice bowls.

Then go ahead and serve along with some “hot chili sauce” or if you prefer a sweeter dish try a “sweet chili sauce”.

LIKE THAI FOOD AS MUCH AS ME? 

Then you will want to try my other Thai inspired recipes on this website!

Sweet Thai Chili Chicken

 Thai Red Crab Curry

Thai Basil Mussels

Red Thai Chicken Curry

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries

Thai Carrot Soup

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This Creamy Thai Carrot Soup is made with lots of carrots and has hints of thai flavors incorporated into it.

PLUS it is simple to make, trust me I have tested this recipe a few times. And have come up with the easiest way to make this from scratch. There is no peeling of the carrots here and everything is pretty much done in one pot.

Minus the blending of the carrots at the end. But it is so worth it because it turns into the most delicious creamy carrot soup ever!

Have you ever tried Red Thai Curry before? If you have then you will recognize some of those flavors here. This soup is not boring by any means, and it does not taste just like carrots.

Rather all the ingredients here only enhances the carrots. Which have linked with benefits for heart and eye health, improved digestion, as well as reduced risk of cancer.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let then you decide what works best for you.

I have experiment with a few carrot soups in my day, and I have found most of them bland to be honest. That is probably why people sometimes add potatoes and other elements to it. But not I! 

I prepare this soup the exact same way I would any “Red Thai Curry” minus the fish stock.

With the addition of 8 carrots. If you are not as much of a carrot fan, then you can also half the amount of carrots and add one sweet potato to the stock. “Cubed” of course, then you will want to blend that along with the carrots.  

IS CARROT SOUP HEALTHY

YES, carrots have been linked with plenty of benefits for heart and eye health, improved digestion, as well as reduced risk of cancer. Being that their is 8 whole carrots in this soup you are getting a whole lot of those benefits. 

WHY IS CARROT SOUP HEALTHY FOR YOU

  • Because it is packed full beta-carotene, fiber, vitamin K, potassium and antioxidants 
  • They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health
  • The list goes on and on as to the benefits of carrots.

HOW TO MAKE THAI CARROT SOUP 

  • You will start by washing and chopping the carrots, do not remove the skin. It is very healthy for you as that is where most of the nutrients are stored. 
  • Then in a large pot you will want to saute the Red Thai Curry Paste in a little bit of oil for 2 minutes or until fragrant. 
  • Along with the fresh ginger. 
  • Then you will add the coconut milk along with the vegetable stock.
  • Add the cubed carrots, star anise and sugar.
  • Place the lid on the soup and simmer on medium heat for 20 minutes or until the carrots are fork tender.
  • With a ladle remove the carrots and place into a blender, along with 1 cup of the stock.
  • Blend until completely creamy and smooth.
  • Pour back into the pot, cover and simmer 5 more minutes. 
  • Serve into bowls, then crush up some cashews and parsley and garnish.
  • Squeeze half a lime over each bowl and enjoy!

WHAT IS THAI CARROT SOUP

  • Red Thai Curry consists Coconut milk, Vegetable Stock,  Red Thai Curry Paste, Ginger, Sugar, Star Anise and lots of Carrots. 
  • Traditionally Red Thai Curry paste is made in a mortar and is comprised of shallots, garlic, green chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 
  • How the Red Thai Curry that I use and HIGHLY recommend has all that in it. (see below)

The ONLY brand I will use!!

Also if you’re feeling under the weather, this is the perfect soup to make. 

Just simply go ahead and add more ginger to this soup as it carries a ton of antibacterial properties.

And has been proven to help people get better much faster. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier. 

This is the method we highly recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

CAN CARROT SOUP BE FROZEN

Definitely, just make sure you are placing it in a freezer friendly container. 

You really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand when you have a ton of carrots. 

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Date Night, Dinner ideas, Skip the takeout

Beef and Vegetable Ramen

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These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy. 

You can make this dish more or less spicy according to your personal taste. 

The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.

Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.

Then you will want to start by chopping all your vegetables up first, this is the hardest part really.

As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers. 

However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.

I like to use broccoli, carrots, red peppers and snap peas for this dish.

Although you can use whatever veggies you have on hand really.

Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired. 

Once the veggies are saute yet still slightly crisp.

You will then add back in the cooked ramen along with that delicious premade sauce.

Toss everything together to serve. 

DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus. 

This dish also works well with chicken and tofu!

This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.

I just know your going to love it as much as we do!

Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.

Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Desserts

Cherry Tiramisu

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This Super delicious and decadent Cherry Tiramisu is a cross between Black Forest Cake and Tiramisu! And is super simple to make, I kid you not!

It is said the origin of tiramisu goes back to the 1960s in the region of Veneto, Italy.  Tiramisu has several meanings such as “pick me up”, “cheer me up” or “lift me up”.

And is coffee-flavoured Italian dessert.

That is made with espresso or strong roast coffee and mascarpone cheese, and cocoa among a few other key ingredients.

My recipe here uses espresso, vanilla extract, mascarpone cheese, cocoa and whipped cream vs raw eggs.

Be ready to have your socks knocked off with this one 🙂

Just be sure to follow the directions I have listed below and you will be on your way to Tiramisu heaven! 

You may be thinking, can it really be made without the eggs?

Doesn’t traditional Tiramisu have raw eggs in it? And my answer to that is “Yes” and “No”.

Some traditional Tiramisu recipes that hail from Italy will ask you to put raw egg whites in the Tiramisu.

However not all Italians do that, just look at Laura Vitale recipe which this recipe was inspired by.

She is Italian and does not agree with putting raw eggs in her recipe either.

The reason some do that is one because it’s tradition and two it also creates a light and fluffiness to the cake.

With mine, we are substituting those raw eggs for fresh whipped cream which helps to maintain that light fluffy texture. And is much better if you ask me! 

See this whole sheet cake above? Between me Jason and my girlfriend had it polished off in two days.

It is that good guys!! The whole darn thing was gone in less than 48 hours 🙁 and I was so sad.

Also if you have kids in the house or don’t drink alcohol you can omit the rum.

You can make the Tiramisu more on the sweet side like most cakes or follow the traditional Tiramisu style that has more of a liquor espresso taste, which I must prefer.

Plus the cherries have enough sugar in them already so adding heapings of extra sugar is not necessary.

I used fresh sweet cherries for this filling and cooked them down with a little cornstarch and water.

You can use fresh or frozen cherries just make sure there the sweet ones otherwise you will want to add some sugar as well.

And if you want to skip the stovetop cooking method, by using a cherry pie filling instead. Just keep in mind most of those are filled with sugar so your Tiramisu will be allot sweeter than mine. If prepare it from scratch it tastes much better if you ask em.

Tiramisu has always tasted best the next day, so if you cannot wait the 24 hours. Allow it to sit in the fridge for at least 6 prior to serving.

Also feel free to replace the cherries with raspberries if you’d like, they go really well with the Tiramisu flavors as well.


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Instant Pot, Meal Prep, Slow Cooker recipes

Beef Borscht

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This Homemade Beef Borscht is simmered in a healthy beef bone broth and is packed full of flavor. 

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too. 

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, red beans and potatoes in it or not.

  • Can be made VEGETARIAN, and the cabbage and beets can be shredded as with my original recipes > Ukrainian Borscht
  • Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here >
  • Can be made with LARGE sliced Beets, see that recipe here > Creamy Beet Soup

And of course with it can be made with beef. As you will discover in this recipe here!! 

Feel free to make a bone broth as the base for this soup, or simply use some pre made beef stock. 

Typical bone broths take hours to prepare, however with this recipe we are skipping that and doing the long stovetop simmering part in the pressure cooker. So a quick version of bone broth!

Unless you would prefer to simmer the stock on the stovetop for 4 hours, which is another option. With the pressure cooker you can have the stock done in under 15 minutes, so i’ll leave the first and important step up to you.

Or you can be real lazy here and use a good quality pre made beef stock. This all depends on the time you have and what you prefer for your homemade borscht. 

To make this soup that faster way, you will want to have a pressure cooker and at the very minimum a food processor, which will saves you a ton of time.

Otherwise you can use a grater to get the job done as well, but be prepared to put some extra work into it.

I much prefer using the food processor as I’m able to shred most of my vegetables up very finely as opposed to chunky. After all this is a soup not a stew, right? If your looking for a more chunkier borscht soup, you can have that as well. 

After all it is all about preference.

With the beef if your using “stewing beef”, simply cut it up small enough to fit in a spoon. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

Serve alongside some crusty bread and  a dollop of sour cream and some dill and you will be in borscht heaven!

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and  a dollop of sour cream if  desired! Fresh dill also goes very well in the soup or on top of each bowl served. 

WHO INVENTED BORSCHT 

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.

Did you know that consuming bone broth is actually good for you? Yes it’s true, bone broth has many healthy benefits such as join protection, gut health, skin, immune support and even helps to detoxifies you.

Traditionally borscht is made with beef stock and chunks of beef, and to get that bone broth beef shanks are simmered in water for most of the day. Which becomes the base for the soup, if you just want to use pre-made beef stock instead you can do that also if you like.

But don’t skip on the beef chunks/stewing beef, this is what makes the borscht beef broth after all. The bright red beets and bone broth carry so many health benefits, it’s no wonder I feel so great after eating this soup for a couple of days.

This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.

Plus the flavours in this soup develop and improve overnight, so don’t be afraid to make this large batch. There are plenty of ways to preparing borscht soup, and this is my favorite way to make the beef version.

Why? Well because one it’s simpler and two it takes less time to prepare that typical stove top borscht.

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

Looking for a Vegetarian Borscht recipe? Check out my other recipe here for Ukrainian Borscht

Create 4 or 5 meal preps for the week with the remaining soup 

 


 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month

Dinner ideas, Meal Prep, Soups & Stews

Ukrainian Borscht

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Indulge in the rich and hearty flavors of authentic Ukrainian Borscht. Allow those delicious red beets come to life! And learn the secrets to creating a bowl of soup that will transport you directly to the heart of Ukraine.

Ukrainian Borscht soup can be also made with beef chunks if desired as well, You can find my recipe for Beef Borscht Soup here. 

Ukrainian Borscht soup is one of my favorite things to make going into the colder months. The bright red beets carry so many health benefits, it’s no wonder I feel so great after eating this. 

Traditionally borscht is made with chunks of beef, however you can omit that as I have in this recipe. I like this particular recipes because it REALLY highlight the beets and cabbage more than anything. 

I did make this soup with beef stock however as it does give a really nice broth however vegetable and chicken broth will work too. Whatever you have on hand!

CAN BORSCHT BE FROZEN

This recipe will make a fairly large pot of soup, so if you have any any leftovers “which is highly unlikely” then yes you can freeze it for another time. Think meal prep, make a big pot and store it away in the freezer for some healthy grab and go lunches!

HOW LONG WILL BORSCHT KEEP IN THE FRIDGE

Up to 5 days, the longer it is stored the deeper the flavors that will develop. However if you add meat to your soup, you will want to eat it up in 2 days.

WHO INVENTED BORSCHT 

Some people think Borscht soup originated in Russia, however it’s actually from the Ukraine. When searching the web and cook books, you will find there are several ways to make borscht.

I prefer it just like this, with my vegetables chopped up very finely as opposed to the chunky versions, after all this is a soup not a stew.

To do this you will want a food processor, which will saves you a ton of time otherwise you can use a grater to get the job done. Sunflower oil is traditionally used also, so if you have some on hand I recommend using it.

I hope you like this recipe for authentic borscht soup, it’s my favorite way to make it.  

Also you can save yourself allot of time and hassle by letting your food processor chop up your beets and cabbage. Also this will gives the soup a great consistency, leaving it very creamy vs chunky.

HOW TO MAKE BORSCHT SOUP

Borscht can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use beets. Fresh is always best, however pre frozen can work too. 

Example: Borscht Soup can be made vegetarian or not. Also it can have cabbage, carrots, red beans and potatoes in it or not.

  • Can be made with large SLICES OF BEETS, see recipe here > Creamy Beet Soup
  • Can also be made with sausage, chopped potatoes and kidney beans, see that recipe here > coming soon.
  • Can be made with Beef, see that recipe here > Beef Borscht

Welcome to borscht heaven!

BORSCHT HOW TO SERVE

Serve alongside some crusty bread and  a dollop of sour cream if  desired! Fresh dill also goes very well in the soup or on top of each bowl served. 

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you.

Love BORSCHT?

Check out my other recipes here for Beef Borscht & Creamy Beet Soup.

Love BEETS?

my Air Fryer Beets & my oh so popular Beet Feta Salad

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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