Borscht
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Prep time: 
Cook time: 
Total time: 
Serves: 6 large servings
 
Ingredients
  • 6 beets, medium
  • 5 cups water
  • 2 TBL coconut oil
  • 1 yellow onion, medium
  • ¼ head red cabbage, julienne (about 3 cups)
  • 1 ½ tsp caraway seed, whole
  • 1 TBL kosher salt
  • 3 cups chicken bone broth or vegetable broth for a vegan option
  • 2 TBL red miso paste
  • 2 TBL apple cider vinegar
Instructions
  1. Scrub the beets well to wash, trim off any dirty stems or portion of the beets and put in a small pan and cover with the 5 cups water. Bring to a boil, turn heat down and simmer. Cook until tender, about 45-60 minutes.
  2. Once they're cooked, separate the beets from the liquid. DO NOT discard liquid. Cool.
  3. Once cooled; purée beets with 2 cups of the beet liquid (the remaining liquid can be discarded
  4. at this point) Set aside.
  5. In a large stockpot add the coconut oil and heat on medium.
  6. Add diced onion, cabbage, salt and caraway. Sauté until the onions are translucent; about 7-8 minutes.
  7. Add the broth and beet purée and bring to a simmer. Simmer (covered) for 30 minutes.
  8. Add miso paste and apple cider vinegar.
  9. Taste and adjust seasoning as necessary.
  10. Enjoy!
Recipe by Minimal Wellness at https://minimalwellness.com/borscht/