Beet Bortsch
This is my variation of the traditional beet borscht, a beloved dish from eastern Europe that is said to have as many variations as there are Russian grandmothers. This soup is vibrantly purple and a fantastic blood builder and liver support. Whether served hot or at room temperature, beet borscht is for me comfort food par excellance.
The Recipe
Serves 4
Ingredients
2 large beets
1 carrot
1 cup red cabbage
½ onion
1 Tbs goji berries (optional)
1Tbs ghee
1 pinch asafetida/ hing
½ ts turmeric powder
2 bay leaves
4-6 cups water or bone broth
½ ts Himalaya rock salt
2 Tbs apple cider vinegar
½ cup parsley, chopped
salt & black pepper to taste
Directions
Peel and chop beets and carrots. Chop red cabbage, onion and parsley.
Heat ghee in a medium pot. Add onion, asafetida and turmeric and sauté for 1 minute, then add chopped vegetables and sauté for another minute. Add water or bone broth, bay leaves, vinegar, salt and goji berries.
Cover and bring to boil, then simmer at low heat for 25 minutes. Turn off heat and let sit for 2-3 minutes, then puree soup with a hand blender (you might prefer it a little chunky or smooth and creamy).
Add salt & freshly ground black pepper to taste, and serve with chopped parley and a dollop of (coconut) yoghurt on top.
