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Dinner Tonight: Borscht
Paula Gallagher on
Traditionally an Eastern European dish, Borscht is a beet soup that is perfect for cooler weather. This hearty and colorful soup will certainly help you meet your daily requirement for vegetables. Rich in antioxidants, it makes a satisfying, probiotic-rich meal, especially when served with cheese and chunky fresh bread.
Although this soup is packed with vegetables, making it a nutritional powerhouse of vitamins and minerals, the star of this dish is the beet! Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys and pancreas).
Borscht
• 1 1/2 Tbsp butter
• 3 beets, finely shredded
• 1 small carrot, finely shredded
• 1/2 large onion, finely shredded
• 1 very small purple top turnip, peeled and finely shredded
• 1 cup shredded red cabbage
• 2 1/2 cups low-sodium vegetable stock
• 1 1/2 Tbsp red wine vinegar
• 1 tsp coconut palm sugar
• Salt and pepper, to taste
• 2 tsp cornstarch
• 2 tsp water
• 1/4 cup plain kefir
• 1 Tbsp chopped chives
Melt the butter in a large saucepan over medium heat and then add beets, carrot, onion, turnip and cabbage. Sauté until vegetables are glossy, about 4 to 5 minutes. Add the stock, vinegar, sugar, salt and pepper, then cover and reduce heat. Simmer for 40 minutes or until veggies are soft.
In a small dish, combine cornstarch and water to make a paste. Stir the paste into the soup and keep stirring over medium heat until soup begins to thicken. Once the soup has thickened to your preference, remove it from the heat and stir in kefir.
Serve in bowls and sprinkle chives on top.
Photo from here, with thanks.
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