Borscht with Mushrooms Cabbage and Gnocchi

Borscht with Mushrooms, Cabbage and Gnocchi

                             Borscht with Mushrooms Cabbage and Gnocchi.

Borscht with Mushrooms, Cabbage and GnocchiTo honor the Ukrainian People and their fortitude, I created this simple to prepare beet laden borscht. My Borscht with Mushrooms, Cabbage and Gnocchi is a delicious and nutritious winter soup that comforts, heals and gives us peace! Beets are one of the most nutritious vegetables, cleansing the liver, lowering blood pressure and giving us energy. Instead of the traditional addition of potato, I introduced potato gnocchi to fill out this healthy soup, I used vegetable broth to keep it vegetarian! My Borscht with Mushrooms, Cabbage and Gnocchi is my version of love to the world by cleansing and healing us! A great Lenten and Passover choice.

1/4 cup extra virgin olive oil

6-8 organic beets, peeled and diced

2 organic brown skin onions, peeled and sliced

1 organic red skin onion, peeled and sliced

1-2 small turnips, scrubbed and diced

3-4 ounces organic mushrooms, your choice(I used royal trumpet) chopped

1/2 large organic cabbage or 1small head, shredded

!/4 cup medium dry sherry

1 teaspoon dried thyme leaves

1 teaspoon dried marjoram leaves

Himalayan salt and ground pepper to taste

32 ounce container of unsalted vegetable broth

Extra boiling water(about 1&1/2 cups)

1 package prepared gnocchi(I like DeLallo)

Dollop of sour cream or greek yogurt for serving, optional

In a large stockpot heat oil to medium high

Add onions, cook and stir until tender

Add beets, mushrooms, turnips and cabbage, cook and stir until tender

Sir in the sherry

Add the broth and water, bring to a boil

Stir in the gnocchi, lower the temperature , simmer for 20 minutes

Serve the borscht with a dollop of sour cream or greek yogurt if desired

Enjoy this comfort food!

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