Red Beet Borscht Soup
Borscht is a nutrient-dense, cleansing soup, originating from Ukraine. The number of vitamins and minerals in the beetroot are what makes borscht a true nutritional powerhouse. A few of the notable health benefits include reduction of blood pressure, stomach, liver, and heart protection and cleansing of the blood and circulatory system.
- 3 medium beets peeled and grated
- 4 tablespoons of olive oil divided
- 4 cups vegetable broth (or chicken broth if you are not vegetarian/vegan) + 6 cups water
- 3 medium potatoes peeled and sliced into bite-sized pieces
- 2 carrots peeled and thinly sliced
Zazharka (Mirepoix) Ingredients:
- 2 celery ribs trimmed and finely chopped
- 1 small red bell pepper finely chopped (optional)
- 1 medium onion finely chopped
- 4 tablespoons of ketchup or 3 tablespoons tomato sauce
- 1 can white cannellini beans with their juice
- 2 bay leaves
- 2-3 tablespoons white vinegar or to taste
- 1 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1 large garlic clove pressed
- 3 tablespoons chopped dill
- Peel, grate and/or slice all vegetables, keeping sliced potatoes in cold water until ready to use.
- Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 tablespoons of olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened.
- Add 4 cups broth and 6 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork.
- While potatoes are cooking, place a large skillet over medium/high heat and add 2 tablespoon of oil. Add chopped onion, celery and bell pepper. Sauté stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 tablespoons of Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
- When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tablespoon of white vinegar, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 pressed garlic clove, and 3 tablespoon of chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste.
Serve hot or cold alone for a vegan version, or with a dollop of sour cream or real mayo, for a vegetarian take. Warm, fresh baked biscuits go well with this soup!
Resource : Natasha’s Kitchen