Celebrate the summer bounty with a hearty bowl of borscht that’s just as delicious on a cold winter’s day.
Ingredients
4 cups (1 L) stock (pork, beef or chicken)
5 or 6 diced potatoes
1 onion chopped
Few sprigs of dill
1 cup (250 ml) sorrel or beet leaves chopped
2 cups (500 ml) Canadian cottage cheese
1 cup (250 ml) Canadian cream
Salt to taste
Directions
Boil first 4 ingredients until potatoes are tender.
Add sorrel/beet leaves and cottage cheese.
Bring to a boil once more.
Remove from heat, add cream and salt to taste.