This recipe is brought to you by Kimberly, our Ayurvedic Practitioner
Borscht is a hearty, warm meal perfect for a cold winter’s night. Beets nourish the blood and stimulate a stagnant liver/gallbladder. Beets are a great food to eat this time of year after the holiday indulgence of heavy foods has you feeling a bit weighed down. Cabbage cleanses the overworked digestive tract. The fresh flavor of dill leaves you feeling enlivened while vinegar and black pepper support good digestion.
Borscht is a hearty, warm meal perfect for a cold winter’s night. Beets nourish the blood and stimulate a stagnant liver/gallbladder. Beets are a great food to eat this time of year after the holiday indulgence of heavy foods has you feeling a bit weighed down. Cabbage cleanses the overworked digestive tract. The fresh flavor of dill leaves you feeling enlivened while vinegar and black pepper support good digestion.
Ingredients:
4 Tbsp ghee or coconut oil
1 thinly sliced onion
¾ lb of beets sliced into thin strips
1 carrot cut into thin strips
3 celery stalks sliced thin
6 cups water or bone broth
1 Tbsp apple cider vinegar
1 cup shredded cabbage
1 medium beet grated
fresh dill
¼-½ tsp salt
¼-½ tsp black pepper
Directions:
Melt the ghee or oil in a large pot. Add onion and cook over low 3-5 min. Add the beet strips, carrot and celery and cook 4-5 min stirring frequently. Snip 2T of dill and add half to the pan with the water or broth, vinegar, salt and pepper. Boil, lower heat and simmer 30-40 min until veggies are tender. Stir in the cabbage, cover and simmer 10 minutes. Add the grated beet and cook 10 min more.
Serve with fresh dill and an optional dollop of yogurt.
4 Tbsp ghee or coconut oil
1 thinly sliced onion
¾ lb of beets sliced into thin strips
1 carrot cut into thin strips
3 celery stalks sliced thin
6 cups water or bone broth
1 Tbsp apple cider vinegar
1 cup shredded cabbage
1 medium beet grated
fresh dill
¼-½ tsp salt
¼-½ tsp black pepper
Directions:
Melt the ghee or oil in a large pot. Add onion and cook over low 3-5 min. Add the beet strips, carrot and celery and cook 4-5 min stirring frequently. Snip 2T of dill and add half to the pan with the water or broth, vinegar, salt and pepper. Boil, lower heat and simmer 30-40 min until veggies are tender. Stir in the cabbage, cover and simmer 10 minutes. Add the grated beet and cook 10 min more.
Serve with fresh dill and an optional dollop of yogurt.
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