-IBIS-1.5.0-
rx
recipe
borscht
nutrition

definition

borscht

• ingredients:
2 large beets, with fresh stalks and beets greens
1 green pepper, seeded and chopped
1 onion, chopped
3-4 cloves garlic, chopped
1 carrot, sliced
2 stalks celery, sliced
1 potato, cubed
1 tbsp. olive oil
freshly ground pepper
apple cider or red wine vinegar
2 tbsp. tamari
6-8 cups soup stock or water

• method:
1. Cut beet tops away from beet. Peel beet and grate coarsely. Chop the stalks into 1/4" sections and beet greens into small pieces and set aside.
2. In a large soup pot or Dutch oven, saute onion and garlic in oil until soft. Add water if necessary to prevent sticking. Add the remaining vegetables and chopped beet stalks and stock or water. Bring to a boil and lower the heat, simmering until the potatoes are done (about twenty minutes).
3. Add tamari and vinegar to help retain the clear red color. Correct the seasonings. In the last five minutes add the chopped beet greens. Serve cold or warm with nonfat yogurt and fresh dill.

(Green)


footnotes