Warming Plant-Based Beet Borscht

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warming plant-based beet borscht

The cold weather has set in and the leaves have fallen. Soup mode is officially in full effect! I’m loving this Warming Plant-Based Beet Borscht recipe. Borscht forever reminds me of the holidays. Growing up, it was a family tradition for the Polish-side of my family to make Borscht on Christmas eve. As the pickiest eater around, I always dreaded being served a big bowl of Borscht in my younger years. Oh, how the times have changed! Today, I love making nourishing soups that are packed with vegetables. With beets as the star ingredient, this recipe offers a rich source of vitamin C, fiber, folate, manganese and potassium. In other words, given the nutritional quality of this soup, the recipe can support immunity, digestion, energy production, blood sugar regulation, and muscle strength. If you purchase the beets with the beet greens intact, I highly suggest sautéing the greens in coconut oil and garlic over medium heat. So many people simply throw the beet greens away when they can be enjoyed. Although some might consider them to be a bit bitter, when the beet greens are cooked with coconut oil, garlic and pink Himalayan salt, they hit the spot. They also happen to be higher in nutritional value than beetroots, as they’re richer in vitamins A and C, calcium, and iron. Stay warm and cozy, my friends! I hope you’ll enjoy this recipe.

Beet Borscht
Serves 8
A warming and delicious dairy-free soup that's perfect to warm up with on a cold day.
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Ingredients
  1. 2 tbsp grapeseed oil
  2. 1 yellow onion, diced
  3. 2 cloves garlic, minced
  4. 3 medium beets, peeled and diced or grated
  5. 2 ½ cups green cabbage, shredded
  6. 2 carrots, peeled and grated
  7. 1 white potato, peeled and diced
  8. 2 bay leaves
  9. 1 tbsp tomato paste
  10. 1 tsp pink Himalayan salt
  11. ½ tsp black pepper
  12. 4 cups low sodium vegetable broth
  13. 3 cups water
  14. 3 tbsp apple cider vinegar
  15. ¼ cup fresh chives, chopped
Instructions
  1. In a large stockpot, heat grapeseed oil over medium heat. When the oil starts to shimmer, sauté the onions until translucent, approximately 5 minutes.
  2. Stir in beets, cabbage, carrots, potatoes, bay leaves, salt and pepper. Cook over medium heat, stirring regularly, until beets start to soften, approximately 10 - 15 minutes.
  3. Stir in tomato paste and continue to cook, stirring, approximately 2 minutes.
  4. Stir in vegetable broth and water, cover and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until beets are fork tender, approximately 40 - 45 minutes.
  5. Stir in apple cider vinegar and discard bay leaves.
  6. Sprinkle the borscht with chopped chives and serve immediately.
Notes
  1. The borscht can be placed in a high-speed blender or immersion blender to achieve a smooth, velvety soup.
  2. The borscht will keep in the refrigerator for up to a week or freezer for 1 - 2 months.
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