Borscht with Winter Vegetables
Borscht is a must make soup during the winter months, especially when you live in a cold climate! My Borscht with Winter Vegetables is a healthy, nutritious vegetable entrée that warms, heals and nourishes your entire body from head to toe! Cleansing organic beets marry vitamin rich organic squash and healing cruciferous cabbage in my Borscht with Winter Vegetables. Aromatic and immune system enhancing alliums along with warming organic spices kick up the flavor of this already delicious soup!
Enjoy my Borscht with Winter Vegetables with a wholesome pumpernickel or rye bread and a dry Riesling wine!
1/4 cup extra virgin olive oil
1 large organic onion, peeled and sliced
1 organic leek, chopped
1 medium organic cabbage, roughly chopped
1 celeriac root, peeled and sliced
1 organic kombucha squash or similar, peeled and cubed
2 organic carrots, sliced
3 organic potatoes, scrubbed or peeled and sliced
4 cups organic broth of choice
1 teaspoon whole caraway seeds
2 tablespoons Berbere spice blend, Frontier
Salt and pepper to taste
1/2 bunch each organic cilantro and parsley, roughly chopped
Water if needed
Dollop of skyr or greek yogurt, optional
In a large stockpot, heat the oil to medium high
Add onions, leeks, celeriac, cabbage and squash
Cook at medium high until onions are softened
Add beets, carrots and potatoes, caraway and spice blend
Continue to cook at medium high until vegetables are softened
Add broth, add water if needed to extend the broth
Reduce to simmer, simmer for 30 minutes
Add parsley, cilantro
Season with salt and pepper to taste
Serve the Borscht with a dollop of skyr or greek yogurt if desired
Delicious with pumpernickel rye bread and a Riesling wine! Enjoy!
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