Vibrant in color and flavor, borscht is a classic middle European soup with nearly as many variations on the recipe as there are languages in Europe. Summer borscht is often lighter and served chilled, while Winter borschts are often made with beef broth and may have mushrooms to further add depth. This recipe is right in the middle. The apples in the recipe add a delicate brightness to the soup.
- 1 medium onion peeled and chopped
- 1 lbs beet roots peeled and chopped
- 1 medium carrot chopped
- 2 celery sticks chopped
- 1 cup kale cleaned and chopped
- 1 medium apples peeled and chopped
- 2 Tbsp olive oil
- 3 Tbsp sunflower oil
- 8 cups broth chicken and vegetables
- 1 tsp cumin seeds
- pinch dried thyme
- 1 large bay leaf
- salt and pepper to taste
- lemon juice to taste
- dill or lemon zest garnish
- sour cream optional
- In large stock pot, heat oil. Add in chopped onions, beets, carrots and celery. Sauté until onions are soft. Add in cumin seeds and cook 1 minute more. Add in stock, apples, kale, bay leaf, thyme and lemon bring to a boil and then reduce heat. Cover and simmer until vegetables are soft, 30-40 minutes, stirring occasionally. Leave borscht chunky or purée in a blender or using an immersion blender to desired consistency. Careful--the soup is hot! Adjust seasoning and garnish with dill and little sour cream if desired.
Healing Benefits: very nourishing and building, this soup is excellent for vegetarians or those suffering from anemia.
Energetics: the beets build Blood (fight anemia) which in turn helps to regulate menses, settle the shen (spirit) and calm the mind. The addition of a little sour and spice help to move Blood and improve circulation.
Primary season: Autumn and Winter
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