I just got a Vitamix. Thank you Airmiles! 🙂 As a result, in just one day I made a variation on this recipe, guacamole, salsa, and black bean burgers. And, of course, a kale-based smoothie. The good news is that I’ve made this recipe once before, in my pre-Vitamix life, and it worked just fine. I used my Nutribullet, but a food processor would have been a better choice, as I almost broke it.
This recipe is from the most recent issue of Alive magazine. I’ve added my variations in brackets.
Borscht
2014-01-30 23:17:28
Yields 6
Immune boosting, warming, and pretty easy to make
Nutrition Facts
Serving Size
377g
Yields
6
Amount Per Serving
Calories 108
Calories from Fat 6
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 671mg
28%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
15%
Sugars 6g
Protein 4g
Vitamin A
138%
Vitamin C
78%
Calcium
7%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 medium onion, diced
- 4 cups broth (chicken or vegetable)
- 1 cup water
- 4 medium red beets, peeled and diced
- 1 large potato, diced
- 2 carrots, diced
- 2 cups shredded kale (it called for cabbage, but I made it with kale and think that worked out great!)
- 1/4 cup fresh dill, minced
- 1 Tbsp red wine vinegar
- 1 bay leaf
- salt and pepper, to taste
Instructions
- 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.
Notes
- 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
ActiveTCM https://activetcm.com/
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