Best of Borscht
My great grandma Halwas was from Poland, and I remember my grandma making variations of beet and cabbage soup. Although I don't actually have my grandma's original recipe, this is how I like to picture her making it with the fresh ingredients right from the farm. This borscht is packed with antioxidants such as vitamin C and beta carotene, as well as potassium, magnesium, and fibre. Add a little protein with plain Greek yogurt, a few slices of cheese, or a side of hummus and crackers.
2 tbsp olive or camelina oil
2-3 garlic cloves, minced
1 small yellow onion, chopped
2 large carrots, chopped
4 beets, peeled and cubed
2 medium potatoes, peeled and cubed
3 cups cabbage, shredded in food processor (I often use purple cabbage)
1 tbsp parsley, dried
4 tbsp lemon juice (juice from 1 whole lemon)
1 ½ cups fresh dill, chopped
6-8 cups vegetable broth (homemade broth see recipe here)
Salt and pepper to taste
1) Heat the oil in a large soup pot and saute the onion, garlic, and carrots a few minutes.
2) Add the beets, potatoes, cabbage, and parsley, sauteeing a few more minutes.
3) Include the vegetable broth, lemon, salt, and pepper. Bring to a boil and then reduce heat to a simmer for 1 hour.
4) Half way throught the cooking time, add your fresh dill and taste the soup, adding more salt as needed.