Russian Borscht





This is my version of Russian Borscht - sorry if you are of Russian descent and this is nothing like the borscht your grandmother made.  The key ingredient of borscht is beets, which are so good for the liver.  Beets are an early summer vegetable and excellent for detoxing and cleansing.  Borscht can be prepared chunky or smooth, as shown in the photo above.  I make it both ways.  Borscht is also a great meal in which you can use your homemade beef broth, but you can use homemade chicken broth instead.

Ingredients:

3 large beets (or equivalent amount of small), peeled and diced
5 new potatoes, diced
1/2 yellow onion, diced
3 cloves fresh garlic, minced
1 tsp freshly grated ginger
1/2 cup cabbage, coarsely chopped
handful spinach leaves
2 cups homemade beef broth (or chicken)
4 cups filtered water
1 tsp sea salt
bunch fresh cilantro
homemade or good quality plain whole milk yogurt

Place all ingredients except the sea salt, cilantro and yogurt into a sturdy soup pot on the stove and bring to a gentle boil.  Reduce heat and simmer until the beets and potatoes are soft (about an hour).  Cool and place in blender.  Puree to desired consistency and pour back into soup pot.  Don't add your sea salt until the very end because the potatoes absorb and neutralize the salt flavor.  (Cooking tip: if you ever make something too salty or spicy, add a whole peeled potato, cut in half, and continue to cook another 20 to 30 minutes.  Remove before serving.)

 

Reheat pureed soup, stir in  the sea salt, and dish into bowls.  Place a dollop of homemade yogurt and freshly chopped cilantro on top.  Serve with a salad and biscuits.