Easy, Healthy Borscht Recipe

I know what you’re thinking. What’s in the world is borscht? Or, Eww…beets. Borscht is a traditional Russian soup (originally Ukrainian) that is both delicious and nutritious when done right. I know because I’m making some today! 🙂 Here’s how:

 

Ingredients for Borscht: 
2 large or 3 medium potatoes, sliced into bite-sized pieces
2 large or 3 medium beets, thoroughly washed
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped (see picture)
1 can white beans with their juice
4 tablespoons oil
2 bay leaves
6 teaspoons “Organic Better Than Bouillon Chicken Base” Paste (this is equivalent to 6 cups of chicken broth. If using chicken broth, use 10 cups water and 6 cups broth)
5 tablespoons ketchup
4 tablespoons lemon juice
1/4 teaspoon freshly ground pepper
1 tablespoon chopped dill

How to Make Borscht:
1. Fill a large soup pot with 16 cups of water. Add beets. Cover and boil for about 1 hour (some beats take longer, some take less time. It depends on how old the beets are).
2. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool.
3. Add sliced potatoes into the same water and boil 15-20 minutes.
4. Sautée your carrots, onions and bell pepper (optional), with 4 tablespoons cooking oil. sauté until vegetables are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
5. After the potatoes are almost done cooking add sliced cabbage to the pot.
6. Peal and slice the beets into match sticks (I use my mandolin slicer). When you peel beets, use a plastic bag over your hands unless you want red fingers. Add beets back to the pot.
7. Add Bouillon paste, lemon juice, pepper, bay leaves and can of white beans (with their juice) to the pot.
8. Add sautéed carrots, onion and bell pepper to the pot.
9. Add chopped dill.
10. Cook another 5-10 minutes, until the cabbage is done.
11. Serve with a dollop of sour cream or real mayo.

Recipe posted from: http://natashaskitchen.com/2010/09/26/classic-russian-borscht-recipe/

The use of beets in borscht make it a powerhouse of nutrients. Beets cleanse the liver and promote healthy digestion. They are very alkaline in nature. Red beets cleanse the blood and contain large amounts of folate. Beets are high in antioxidants, fiber, magnesium, calcium, niacin, biotin, and iron.

Enjoy! 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.

%d bloggers like this: