Peppery Beet Borscht
A hearty Eastern European beet soup loaded with root vegetables, cabbage, beet greens, and a generous amount of black pepper for warmth and extra nutrient absorption.
gluten-freevegetarian
beetborschtsoupstewwinter
Ingredients
- 1 1/2 cups cubed potatoes
- 2 cups cubed beets
- 6 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 4 garlic cloves minced
- 1 cup chopped beet greens
- 1 tablespoon caraway seeds
- 2 teaspoons salt (or to taste)
- 1 celery stalk, chopped
- 1 large carrot, sliced
- 3 cups coarsely chopped purple cabbage
- 2-3 tablespoons freshly ground black pepper
- 2 bay leaves
- a couple handfuls of shitake mushrooms
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 cup tomato puree
- sour cream (optional) (optional)
- green onions for garnish
Instructions
- Heat the butter in a large pot. Sauté the onions until translucent.
- Add the garlic, caraway seeds, salt, pepper, and bay leaves. Sauté for 1 minute.
- Add the celery, carrots, cabbage, beets, potatoes, mushrooms, and stock. Simmer until all the vegetables are tender, about 30 minutes.
- Stir in the balsamic vinegar, beet greens, honey, and tomato puree. Cover and simmer for 5 more minutes.
- Serve with a dollop of sour cream (optional) and green onions for garnish.
Notes
- Use vegetable broth to keep it vegetarian.
- The beet greens are added late to preserve their colour and nutrients — if you can't find them, use a handful of spinach or kale instead.
- The generous amount of black pepper is intentional: it increases the bioavailability of nutrients from the other ingredients.
Source:
https://www.learningherbs.com/blog/beet-borscht-recipe/
Rosalee de la Forêt, LearningHerbs.com