Summer Bortsch

Celebrate the summer bounty with a hearty bowl of borscht that’s just as delicious on a cold winter’s day.


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 


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.