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Bring on the Borscht

I didn’t know that I would love borscht so much, but yum!

Yields 6
Immune boosting, warming, and pretty easy to make
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  1. 1 medium onion, diced
  2. 4 cups broth (chicken or vegetable)
  3. 1 cup water
  4. 4 medium red beets, peeled and diced
  5. 1 large potato, diced
  6. 2 carrots, diced
  7. 2 cups shredded kale (it called for cabbage, but I made it with kale and think that worked out great!)
  8. 1/4 cup fresh dill, minced
  9. 1 Tbsp red wine vinegar
  10. 1 bay leaf
  11. salt and pepper, to taste
  1. Warm 2 tsp olive oil over medium heat in a large pot. Add diced onion, saute until soft. Add water, broth, beets, potato, carrots, and bay leaf. Cover and simmer for 20-30 minutes until the veggies are cooked. Add the kale (or cabbage) and fresh dill and simmer another 5 minutes. Turn off heat. Add vinegar and season with salt and pepper.
  1. Soup is always great to make in large batches and freeze for future meals. This kind of recipe is also easy to modify to suit your own taste.
Adapted from The Year in Food
Adapted from The Year in Food
Acupuncture, TCM, natural health, Vancouver, BC
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