Heart-healthy, Immune-boosting Borscht Soup
A special recipe for the Go Red for Women campaign!
Here is a recipe for my take on borscht, which is a traditional Eastern European soup made from red beets. Borscht can be served hot or cold. Beets have anti-inflammatory properties and have been shown to lower blood pressure. While beetroot is quite healthy, it’s a bit high on the glycemic index. So rather than add the potatoes and beans that some borscht recipes call for, I left those out to reduce the carb count. I also used Fire Cider (a fermented apple cider vinegar) which has wonderful immune boosting properties and makes it super tasty!
What you will need:
5 tablespoons of organic olive oil
3 medium sized organic red beets, peeled & shredded, in a hurry ok to use already cooked Love beets brand.
2 organic medium sized carrots, diced
1 cup of organic, diced red onions
3 cloves organic garlic, chopped or minced
3 stalks of organic celery, diced
4 tablespoons fresh chopped organic dill
1 tablespoon + 1 teaspoon unrefined sea salt
Cracked black pepper to taste (I used 1/2 teaspoon)
3 – 4 tablespoons of Fire Cider-honey free (you can get this online or at an independent health food store)
3 cups of organic Bone broth (unsalted)
7 cups of filtered water
2 cups of organic shredded cabbage. You can use a mix of white & purple if you like.
12 ounces of organic chopped tomatoes
Organic sour cream or a dairy free version of sour cream, for garnish.
In a large stock pot, add olive oil, onions, carrots, garlic, beets, and celery. Sauté over medium heat, for 10-12 minutes.
Next, add bone broth, water, cabbage, sea salt and tomatoes, and simmer over medium heat for another 20 minutes.
Add fire cider, fresh dill and stir.
Simmer for 20 more minutes or until all veggies are tender and flavor is to your liking.
If you like more tanginess, add more fire cider. If you like more dill, feel free to add more.
Serve with a dollop of sour cream on top.