Are you ready to ramp up your immunity this winter? Are you ready to detox out all of that heavy Thanksgiving food? If so, beets and borscht are for you!
This warming and healing beet-based soup is traditional across Eastern Europe and Russia. I grew up every holiday eating traditional Ukrainian food, and every country, culture and cook has their own special recipe.
While living in Germany, every country created borscht different. For most eastern block countries, they use animal bones to flavor the soup. I remember while traveling throughout Poland when I lived in Germany, that borscht was basically clear beet broth soup. Nothing else but beet broth.
My Ukrainian grandmother made this differently that I just did, but know these vegetables are here to ignite your health during this "cold and flu" season.
Join me Wednesday December 1, 2021 on Zoom 6-7pm PST for alive demonstration of this recipe + my roasted agave mandarin Rainbow Carrots. Sign up here!
Vegetarian Russian Borscht
Time 30-40 minutes
2 tbsp olive oil
1 medium onion, diced
2 large garlic cloves, minced
2 carrots, grated
2 beets, grated or diced
4 small white potatoes, diced (or 2 large)
1/4 cabbage (approx 2 cups), sliced
2 tbsp tomato paste
8 cups vegetable broth
1/2 small lemon, juiced
1/4 - 1/3 cup fresh dill
2 dried OR 6 fresh bay leaves
salt + pepper to taste
Begin by prepping the vegetables. Sautee the garlic, onion and carrot in olive oil for 3-4 minutes. Add the potatoes and sauté for another 3-5 minutes. Add the beets and cabbage, salt, pepper and bay leaves, sautée for another couple minutes. Add the vegetable broth, mix, cover with a lid and simmer for about 10 minutes. Next, add the dill, tomato paste and lemon juice. Mix well and simmer for an addition 10-15 minutes.
Once fragrant and potatoes are edible, remove from heat, adjust any spices and serve warm!
This soup tastes better after 24 hours once the dill and bay leaves have additional time to "marinate."
Let's Connect! Check out my other beet + carrot recipes below!
If you're looking to stay warm in the next few fall and winter months, warm up with a unique Greek-inspired soup recipe that is super healthy and ready in under 30 minutes.
This lemon orzo chickpea soup is usually creamy because the Greeks add in eggs. In this version I am omitting the eggs and sticking to the basics of lemon juice and broth.
Soup and sweater season is here and the number one benefit of soup is that it not only nourishes the body, but it allows us to consume liquid during a season when people do not drink as much water because they are rarely hot. When hot, the body craves liquid to cool down. So soup helps us incorporate more liquid into the diet and keeps us warm too.
Simple. Easy. Healthy. The basics is really all that we need. Enjoy!
Lemon Chickpea Orzo Soup
Total Time: 20-30 minutes
2 tbsp olive oil
1 onion, minced
3 large garlic cloves, minced
4 carrots, chopped
1 can chickpeas, drained and rinsed
2 handfuls of fresh spinach (1 bundle, washed)
1/3 cup dried orzo
5 cups vegetable broth
1 lemon, juiced
salt + pepper to taste
In a large pot, begin by sautéing the onions, garlic in olive oil, for 3 to 5 minutes. Add the celery and carrots and cook for an additional 3-5 minutes until soften and onions are translucent. Add some salt + pepper and give it a good mix.
Add the orzo + broth, mix well and let the soup simmer with a lid on it until the soup is al-dente. Once the orzo is edible, add the chickpeas and spinach and cook for several minutes until the spinach wilts. Once done, remove from heat and add in the lemon juice. Mix well, adjust spices and serve warm!
Let's Connect! Enjoy my other orzo / bean+green recipes below!
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com