Traditional Borscht in Your Clay Pot: Your New Favorite Soup!
Yesterday I came across an article about how amazing beets are. Apparently they’re a traditional “medicine” dating back a very long time. I had tried making beet kvass, a traditional probiotic beet drink, and had read that it does wonders for hormonal imbalances.
This article claims it is also a traditional Chinese remedy that can fight cancer and lower blood pressure. I’ve been trying to incorporate more beets in my diet for these reasons. Since it’s a root vegetable, I always get organic beets, because root vegetables (including potatoes and carrots!) tend to soak up toxins from the soil like a sponge.
I’ve always wanted to try borscht, a traditional Russian soup made with beets, carrots, potatoes, and sometimes sausage too. So I thought this might be a great opportunity to get in more beets and try out this nourishing, traditional recipe. This may be a new favorite in my household.
Ingredients:
3 red beets
3 carrots
5 red potatoes
1 red onion
4 c broth
¾ c tomato sauce (or 6oz tomato paste + ¾c broth)
1/2 medium head cabbage, cored and shredded
1 fresh tomato, diced
3 cloves garlic, minced
salt and pepper to taste
1 t coconut sugar (optional, but evens out the flavor)
½ c sour cream
1 T chopped fresh parsley or dill
Directions:
Peel the beets, carrots, potatoes and onions. Shred the beets and carrots, dice the potatoes and onions.
Peel the beets, carrots, potatoes and onions. Shred the beets and carrots, dice the potatoes and onions.
Add broth to the VitaClay pot. Add the beets and cook on “soup” setting for 45 minutes.
Add the carrots and potatoes, and set cooker for another 30 minutes.
Halfway through, add the onions, cabbage, tomato sauce and tomatoes and allow to finish cooking.
Add the raw garlic, cover and turn off the heat. Let stand for 5 minutes.
Taste and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley/dill.
