Ukrainian Borscht

By | 2014-06-27T20:53:29+00:00 June 27th, 2014|recipes|

 

 

Borsch1

 

I grew-up on nourishing soups. They are easy to digest, usually mouth watering and contain a lot of vegetables. When it’s hot, they are easy to digest and light. When it’s cold they warm you up. The best part is it takes few minutes of peeling, chopping and prepping and 30 minutes to cook in a heavy pot.

You can make little or a lot to feed the whole army.

You can freeze it and save it for later. 

If you have a Vitamix, fill it up 3/4 way with veggies and top it with water. Blend on low, not exceeding 3 and watch your vegetables chop in no time. Pour it all in the pot, repeat if necessary.

Here is one of my favorite soups, Ukrainian Borsch:

3 parsley roots

1/2 celery root

1 onion

4 carrots

Bunch of small beets, peeled  (save some of the bottom greens, chop into small pieces by hand)

1/2 small cabbage

1 can Cannellini beans, rinsed and drained

3 potatoes, cubed

Salt, pepper, lemon juice to taste

1-2 TB coconut palm sugar (beets like the addition of sugar, just like carrots)

Red Borscht concentrate (optional, found in Polish stores. Please read the labels, as some contain unnecessary ingredients. If using concentrate, omit sugar)

Wash, peel and chop the veggies (or use Vitamix).

Cover with water, add spices to taste, concentrate if using. Simmer for 30 minutes.

Add coconut cream (canned), stir well and serve with dill.

Bon Appetite!

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About the Author:

Joanna Puciata, founder of Heal ‘N Glow, is an Integrative Nutrition Health Coach and Student Mentor, Certified Gluten Practitioner helping others to remove obstacles preventing them from living fully and by design. Joanna has mentored people from all over the world and is known for her tough yet feminine approach.