Rich, vibrant, and bursting with Prairie-inspired flavors, this Prairie Harvest Borscht with Crispy Cheddar Perogies is where two beloved comfort foods come together in one unforgettable bowl.

A part of the Great Canadian Recipe Series

Traditional Ukrainian borscht has long been a staple throughout the Canadian Prairies, where generations of Ukrainian immigrants brought cherished family recipes to communities across Manitoba, Saskatchewan, and Alberta. Over time, borscht became more than just a family recipe—it became part of Canada’s culinary story.

This recipe pays tribute to those traditions while adding a delicious Canadian twist. Instead of serving soft perogies on the side, golden potato and cheddar perogies are pan-fried in butter until crispy, then nestled on top of a hearty beet soup filled with tender beef, cabbage, carrots, potatoes, and fresh dill. Finished with a generous dollop of sour cream and fresh herbs, every spoonful is rich, comforting, and full of incredible texture.

Whether you’re already a lifelong borscht lover or trying it for the very first time, this beautiful bowl of Prairie comfort food is sure to become a family favorite.

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Why You’ll Love This Prairie Harvest Borscht

• A unique Canadian twist on traditional borscht.
• Crispy butter-fried cheddar perogies add incredible texture.
• Rich beef and vegetable broth.
• Naturally colorful from fresh beets.
• Perfect for chilly fall and winter evenings.
• A beautiful celebration of Prairie cuisine.
• Great for meal prep and leftovers.

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What Is Prairie Harvest Borscht?

Prairie Harvest Borscht is inspired by the classic Eastern European beet soup that became a treasured dish throughout Canada’s Prairie provinces. This version combines traditional ingredients like beets, cabbage, carrots, onions, garlic, and beef with one of Canada’s favorite comfort foods—potato and cheddar perogies.

The result is a hearty, colorful soup that celebrates the culinary traditions of the Prairies while adding a fresh, modern twist.

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Step 1: Brown the Beef

Season the beef with salt and pepper.

Heat the butter and olive oil in a large Dutch oven over medium-high heat.

Brown the beef on all sides, then transfer it to a plate.

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Step 2: Build the Soup

In the same pot, cook the onion, carrots, and celery until softened.

Add the garlic and cook for 1 minute.

Stir in the tomato paste and cook for another minute.

Add the grated beets, cabbage, potatoes, smoked paprika, thyme, and bay leaves.

Pour in the beef broth and stir in the red wine vinegar.

Return the beef to the pot.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through.

Stir in the fresh dill just before serving.

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Step 3: Make the Crispy Perogies

While the soup simmers, cook the frozen potato and cheddar perogies according to the package directions.

Drain well.

Heat the butter and olive oil in a large skillet over medium heat.

Pan-fry the cooked perogies for 2–3 minutes per side until they are beautifully golden and crispy.

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Step 4: Assemble

Ladle the hot borscht into serving bowls.

Top each bowl with two crispy cheddar perogies.

Finish with a generous dollop of sour cream, fresh dill, chopped chives, and freshly cracked black pepper.

Serve immediately with warm rye bread.

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Tips for the Best Borscht

• Grating the beets helps them cook more quickly and creates a beautiful texture.
• Fresh dill is one of the signature flavors of borscht.
• Pan-frying the perogies after boiling gives them a delicious buttery crispness.
• Let the soup rest for 10–15 minutes before serving to allow the flavors to deepen.
• This soup tastes even better the next day.

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Frequently Asked Questions

What makes this borscht different from traditional borscht?

Traditional borscht is typically served with bread or sometimes plain boiled dumplings. This Prairie-inspired version adds crispy potato and cheddar perogies for a uniquely Canadian twist inspired by Prairie comfort food.

Why are beets used in borscht?

Beets give borscht its signature deep ruby-red color and naturally sweet, earthy flavor.

Can I make this soup ahead of time?

Yes! The soup can be made one or two days in advance, and the flavors become even richer overnight. For the best texture, cook the perogies fresh and pan-fry them just before serving.

Can I use frozen beets?

Fresh beets provide the best flavor and color, but frozen cooked beets can be used if fresh aren’t available.

What kind of perogies work best?

Potato and cheddar perogies are the perfect choice because their creamy filling complements the earthy beets and savory beef beautifully.

Can I make this vegetarian?

Absolutely. Omit the beef, use vegetable broth, and add mushrooms, white beans, or lentils for a hearty vegetarian version.

What should I serve with Prairie Harvest Borscht?

This soup pairs perfectly with buttered rye bread, crusty sourdough, garlic bread, or a crisp cucumber salad.

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More Recipes from the Great Canadian Recipe Series

• Creamy Perogy Soup
• Tourtière
• Halifax Donair
• Poutine
• Split Pea Soup
• Butter Tarts
• Saskatoon Berry Pie
• Maple Baked Beans
• Maritime Seafood Chowder
• Nanaimo Bars

Prairie Harvest Borscht with Crispy Cheddar Perogies is a celebration of Canada’s Prairie food traditions. By bringing together the vibrant flavors of classic borscht with buttery, crispy cheddar perogies, this comforting recipe honors generations of Ukrainian-Canadian cooking while creating something fresh, memorable, and uniquely Canadian.