Beautiful Beet Borscht
Beets are rich in antioxidants and incredibly nutritive, anti-inflammatory, and liver detoxifying. They nourish the blood and help improve blood circulation.
Equipment
- 1 stockpot
- 1 sauté pan
Ingredients
- 2 tablespoons vegetable oil, or any other oils such as canola, olive, etc
- 1 teaspoon ground mustard, brown mustard seeds optional
- 1 teaspoon ground cumin, caraway seeds optional
- 2- inches fresh ginger root, minced
- 1 yellow onion, sliced into half moons
- ½ pound pink red, or golden beets, peeled and cut into matchsticks
- 1 large red beet, peeled and cut into matchsticks
- 2 carrots, peeled and cut into matchsticks
- 3 cups green cabbage, shredded
- 4 cups vegetable stock, or chicken bone broth
- 1 teaspoon ground ginger root optional
- Salt to taste
- Juice of one lemon
- Dash apple cider vinegar
Instructions
- Heat the oil in a large skillet or sauté pan over medium-high heat.
- Add the ground cumin and mustard. Once fragrant, add the ginger root and onion.
- Sautee for two minutes. Stir in the beets and carrots.
- Cook the vegetables over medium heat for 5 minutes, or until they’re a bit soft.
- Stir in the cabbage and remove from heat.
- Meanwhile, bring the vegetable stock to a boil in a stockpot over medium heat.
- Pour the vegetables and optional ground ginger root into the stock, bring to a boil again and simmer for 20 minutes, or until the vegetables are tender.
- Season to taste with salt, lemon juice and apple cider vinegar.
- Serve with a teaspoon of fresh grated beet, coconut yogurt or Labneh yogurt cheese, and chopped fresh parsley or cilantro.
Nutrition
Calories: 149kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1033mgPotassium: 507mgFiber: 5gSugar: 12gVitamin A: 5680IUVitamin C: 27mgCalcium: 56mgIron: 1mg
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