Just Beet It

Just Beet It

I don't know about you, but for me there is almost nothing I like better in the wintertime than a nice bowl of homemade soup. Borscht has to be one of my faves, it's a hearty combination of beets, cabbage, potato, and carrots. A peasant dish that has its roots in Ukraine and Russia, it is friendly on your wallet as well as being super healthy. 

This recipe is adapted from Gringalicious; it makes a big pot and is quite bright but oh-so-good!

Borscht Soup

Ingredients

1 medium onion, finely chopped
1.5 tbs oil (I use coconut for its high smoking temperature)
3 cloves garlic, minced
1 tsp caraway seeds
1 tsp parsley
3 medium beets, washed well and peeled. 
3 large potatoes, peeled and chopped into cubes
2 medium carrots, thinly sliced or shredded
1/2 head cabbage, red or green and sliced thinly
1/2 cup tomato sauce or a can of chopped tomatoes
5 cups veggie stock (or beef if that's your deal)
2 bay leaves
flaked sea salt and black pepper to taste
sour cream to top (optional)
a few sprigs of fresh dill

Instructions

Lightly sauté the onions in oil until soft. Add the garlic, then spices. While this is happening julienne the beets, cutting chopping them into matchstick size pieces (if you grate them they tend to disintegrate in the pot). 
Add the beets, carrots, and potatoes to the onions and allow the spices to integrate with the veggies, cooking them for around 5 minutes (add some liquid if necessary). Add tomatoes, stock, and bay leaves, along with salt and pepper, bringing to a boil then reduce to simmer for 30 minutes.
Serve hot topped with sour cream and fresh dill (optional)

 

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