Borscht, a popular and delicious European-originated dish, may look like blood soup, but don't let that deter you from enjoying its incredible health benefits. Created by Project Wellness, this easy-to-make recipe will help you feel your absolute best!
Used as a broth for the sick and elderly in the 16th Century, the beetroot has often been described as a blood-building tonic or detoxifier of the blood. Beetroot contains Iron, Potassium and Folate: all three contribute to healthy blood. Beet soup also improves immunity, reduces inflammation, increases cardiovascular function, and detoxifies the liver and colon. Add borscht to your diet; your body will thank you!
For more beet soup recipes, try Beet, Apple, Carrot and Ginger Soup (vegan).
- 2 lbs of red beets
- 1 stalk of celery
- 3 carrots
- 1/2 medium yellow onion
- 8 black peppercorns
- 1×1 inch dried mushroom
- 1 tsp sea salt
- 1/2 lemon
Optional Additional Ingredients
- chopped garlic
- fresh jalapeno
- chili powder
- fresh dill (for topping)
- coconut milk (for topping)
1. Peel and wash all the veggies.
2. Cut the beets into thick slices.
3. Burn half an onion (unpeeled) on your stove.
4. Keep on the stove until layer by layer is burned.
5. Add all the ingredients into a 4 quart pot. Fill with water.
6. Once it starts boiling add juice from 1/2 a lemon. Turn off the heat.
7. Cover the pot and leave on the stove overnight.
8. Strain the next morning. This soup is meant to be chunky, but if preferred, add cooled soup to a food processor and mix for a creamy soup option. Double the batch and freeze leftovers for an easy and fast meal later in the week.
Serve borscht with a dollop of coconut milk, fresh dill, or French baguette slices.
Recipe and photos provided by Project Wellness. Stop by and meet the fabulous creators of Project Wellness and discover more delicious vegan recipes. Enjoy!