Growing up there was always a pot of soup in our refrigerator. Oftentimes, that soup was borscht. While as a child, I often rebelled against eating it, the grown up version of me now understands just how healthy this delicious soup really is. Thanks mom.
Borscht is loaded with gut healthy veggies, beets, cabbage, carrots, etc. Not only are they great for the gut, but they are great for detoxing the liver as well.
There are many ways to make borscht. It took me a few tries, but I finally got it. Here is my version. I also shared some time saving tips at the bottom.
Ingredients/Directions:
Soup Pot:
8 cups of water
2 russet potatoes, cubed
1/2 head of cabbage (I buy pre shredded)
Saute Pan:
1 onion, chopped
1 cup shredded carrots
4 tbsp olive oil
3 cups cleaned and shredded beets
1/2 tsp red pepper flakes
1 small can tomato paste
2 tsp salt
5 garlic cloves, chopped
Juice of one lemon
3 garlic cloves pressed (very finely chopped)-optional
3 tbsp chopped dill
Directions
Into a soup pot: add water, shredded cabbage and potatoes. Bring to a light boil and cook for 20 minutes, or until potatoes are tender.
Heat a sauté pan. Add the onions and sauté over medium heat for 3 minutes, stirring occasionally. Add the garlic, and oil mix. sautee one more minute. Add the carrots, shredded beets. Sauté for 3 minutes. Add the tomato paste and cook for another 3 minutes. Add the lemon juice, salt and red pepper flakes. Saute over low heat for 3 minutes.
Add the beet mixture to the pot with the cabbage and potatoes. Mix. Add the optional garlic, and cook for 10 minutes. Turn off heat and add the dill.
Season to taste. Serve with one tablespoon of sour-cream.
Time saving tip:
*You can buy shredded cabbage and carrots.
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