As the New Year approaches I would like to share my family's Borscht recipe as a healthy beet soup to enjoy.
5 Large Beets
1 Onion (optional)
Free Range Chicken Broth
Fresh Lemon Juice
Salt & Black Pepper
Boil the beets in a pot of water for 35 to 45 minutes—until beets are soft. Drain the beets keeping the beet juice and set aside.
Sauté the chopped carrots and onion in organic butter, or boil the carrots with the beets and omit the sautéed onions.
Bring 2 ½ cups of the Chicken broth with 2 ½ cups of the beet juice back to a boil, then lower the temp and add the beets, carrots and onions. Mix with an immersion blender and add 2 tablespoons of lemon juice, 2 tablespoons of white vinegar and 1 teaspoon each of salt and pepper to the soup with ½ cup of chopped fresh dill. Simmer another 15 minutes.
Serve hot of chilled with a dollop of organic sour cream and sprinkle of fresh dill on top.
Cheers! Dr. G