Seabuckthorn Berry Borscht

Recipe Provided by: Chef Jenni

Seabuckthorn Berry Borscht

*This comforting soup brings back memories of Grandma’s garden. The citrusy tang of Seabuckthorn Berry packs a powerful nutritional punch while ginger and sesame add extra zing!

2 cups   nvigorate Seabuckthorn berries
4-6   small golden beets, about 2 cups chopped
2 cups   shredded or finely chopped cabbage
1   medium onion, diced
4   cloves garlic, minced
4   celery stalks, diced
4   medium carrots, diced
2 tbsp   minced ginger
2 tbsp   fresh dill
2 cups   Northern Lights Foods Organic Wild Rice
2 cups   Daybreak Mills Organic Pot Barley
2 tbsp   sesame oil
2 tbsp   canola Oil
1/4 cup   nvigorate Seabuckthorn Vinegar
2 tbsp   honey
1 tbsp   salt
1 tsp   freshly ground pepper


  • Cook wild rice in six cups water, covered, until rice just starts to split open. Remove from heat but don’t drain. 
  • In a large, heavy bottomed pot, heat sesame and canola oil then add onions, ginger, celery, garlic and carrots. Sauté until onions start to brown. Add barley and cook, stirring, for about 3 minutes.
  • In a blender or food processor, purée Seabuckthorn berries until smooth. Add to vegetables in pot along with beets, cabbage, dill, Seabuckthorn vinegar, salt, pepper and wild rice and its cooking liquid.
  • Let simmer 20 minutes, until beets are tender but not mushy. Check seasonings and add more salt and pepper, honey and vinegar until a balanced flavour is reached.

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