| Bookmark and Share

Bison Borscht

Tina Faiz visited Meuller's bison ranch near Lacombe and sent along this recipe from the Heartland Cafe in Okotoks.


Heartland Cafe's Bison Borscht Recipe


In a charming 110-year-old church in Olde Towne Okotoks, Alberta, complete with original floors, walls and windows, you'll find chef Beverly Pell serving fresh, homemade soups at her family's Heartland Cafe. Luckily, the day I visited, Bison Borscht was on offer--tangy, savoury, delicate yet full of spices and tender beets--the ultimate comfort food. It was fitting since I had just visited Rita and Armin Mueller's Pilatus Bison Ranch near Lacombe, Alta., the day before. The Mueller's raise about 2000 heads of bison naturally--without hormones, antibiotics or feed additives.


Here's Beverly Pell's recipe for bison borscht, the perfect way to venture out, and try the other (Alberta) red meat.



2   Tbsp         Vegetable Oil

1   Pound       Boneless Bison cut into 1 inch pieces

1   tsp            Kosher Salt

1   tsp            Black Cracked Pepper

1   large         Yellow Onion - diced into 1/2 inch pieces

2   medium    Celery Ribs - diced into 1/2 inch pieces

2   medium    Carrots - diced into 1/2 inch pieces

2   cups         Green Cabbage - diced into 1/2 inch pieces

3   cloves       Garlic - minced

2   cups          Water

1   carton       Organic Beef Stock

5   medium     Purple beets - roasted

2   medium     Potatoes - cut into 1/2 inch cubes

15 oz can       Diced Tomatoes

1   cup           Crushed Tomatoes

2   Tbsp         Red Wine Vinegar

2   Tbsp         Brown Sugar

2   tsp            Dried Thyme

2   tsp            Dried Dill

2   tsp            Dried Basil

1   tsp            Paprika

1/2 cup          Fresh Parsley - chopped

                     Sour Cream to garnish



·         Heat bison in a large skillet over medium-high heat with salt and pepper until seared on all sides.  Set aside.

·         In a stockpot, add some more oil to sauté onion, celery, and carrots until soft.  Add garlic and cabbage, stirring for a couple of minutes.

·         Add water and stock along with the bison.

·         Add all the rest of the ingredients, except the parsley and sour cream, and simmer until the vegetables are tender.

·         Taste and add a bit more water, salt and pepper as desired.

·         Top with sour cream just before serving.



Comments are closed.