Beautiful Beet Borscht

Beets are rich in antioxidants and incredibly nutritive, anti-inflammatory, and liver detoxifying. They nourish the blood and help improve blood circulation.

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Course: Main Course, Side Dish

Cuisine: Multi-Cuisine, Ukrainian

Keyword: Vegan, Vegetarian

Prep Time: 20

Cook Time: 25

Servings:

Calories: 149kcal

Author: Talya

Equipment

1 stockpot
1 sauté pan

Ingredients

2 tablespoons vegetable oil, or any other oils such as canola, olive, etc
1 teaspoon ground mustard, brown mustard seeds optional
1 teaspoon ground cumin, caraway seeds optional
2- inches fresh ginger root, minced
1 yellow onion, sliced into half moons
½ pound pink red, or golden beets, peeled and cut into matchsticks
1 large red beet, peeled and cut into matchsticks
2 carrots, peeled and cut into matchsticks
3 cups green cabbage, shredded
4 cups vegetable stock, or chicken bone broth
1 teaspoon ground ginger root optional
Salt to taste
Juice of one lemon
Dash apple cider vinegar

Instructions

Heat the oil in a large skillet or sauté pan over medium-high heat.
Add the ground cumin and mustard. Once fragrant, add the ginger root and onion.
Sautee for two minutes. Stir in the beets and carrots.
Cook the vegetables over medium heat for 5 minutes, or until they’re a bit soft.
Stir in the cabbage and remove from heat.
Meanwhile, bring the vegetable stock to a boil in a stockpot over medium heat.
Pour the vegetables and optional ground ginger root into the stock, bring to a boil again and simmer for 20 minutes, or until the vegetables are tender.
Season to taste with salt, lemon juice and apple cider vinegar.
Serve with a teaspoon of fresh grated beet, coconut yogurt or Labneh yogurt cheese, and chopped fresh parsley or cilantro.

Nutrition