Jan 14, 2017

Borscht

 

Greetings, lovlies. So… soup. Yes, in the northern hemisphere it is soup weather! Although I could live on soup all year long, I especially enjoy it during the cold winter months. Borscht has been a staple in many eastern European countries for hundred of years. There are MANY variations in the recipe, according to a dear friend who spent some time in Russia and other slavic countries. The recipe derives from an ancient soup originally cooked from pickled leaves and the flowering stems of common hogweed, an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the beet-based red borscht has become the most popular.

Red. Yes, this soup is NEON red. I think it’s because I used purple carrots, purple cabbage, red beets and purple onion. Heck yes, can I get a HELLLOOO for a heapin’ helpin’ of ANTHOCYANINS! Anyway, beautiful looks and health benefits aside, it is DEElicious! I hope you’ll try some for yourself.

Healthy trails,

 

 

 

 

Borscht

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 12 cups

A beautiful and healthful soup to enjoy on a winter day ... or any day!

Ingredients

  • 2 pounds red beets
  • 2 cups chopped carrots
  • 4 cups chopped red cabbage
  • 1 large purple onion, chopped
  • ~ 8 cups water
  • 2 TBS Spike salt-free seasoning
  • 2 tsp dried thyme
  • handful fresh dill, chopped
  • 1-2 TBS tamari or other lower sodium soy sauce (or salt to taste)
  • 3 TBS balsamic vinegar

Method

  1. Peel and chop all your veggies into bite sized pieces.
  2. Place all ingredients into a large soup pot and cover with water (about 8 cups or so).
  3. Simmer, covered, on low until all veggies are tender. Alternately, you can use a slow cooker.
  4. Top with some vegan sour cream and a little fresh dill.
  5. Enjoy!

Notes

Borscht can be served hot or cold! So don't forget about this yummy treat in the warmer months, too!

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4 responses to “Borscht”

  1. Bethery says:

    I love borscht, but never made it with purple cabbage. This looks like an antioxidant powerhouse. Thanks!

  2. Susan Wright says:

    made this today, but I forgot the red cabbage, but I had raw sauerkraut in the fridge just in case and so I used it instead it turned out great Thanks

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