Food First: Eat to the Beet!

I just love it when healthy meets yummy and that’s exactly what happens with this recipe! My friend Nathan spent some time living in the Ukraine and picked up this fabulous Borscht recipe from the locals there.

Beets contain betaine, which is a natural anti-inflammatory agent that supports heart health, and the anthocyanins give them their red color and have strong anti-cancer properties. Beets boost blood flow, help regulate cholesterol levels and support healthy liver function. The beans and cabbage are an excellent source of fiber, something most of us could use a little more of.

That’s the healthy stuff! Now get a batch brewing on your stove and you’ll see just how tasty this is! As the recipe says, Borscht is always better the next day. Enjoy!

8 cups vegetable broth
1 bay leaf
3 medium potatoes, cubed
1 small head of cabbage, finely shredded
1/4 cup butter or olive oil
1 large yellow onion, chopped
2 cloves of garlic, minced
1 large beet, grated
2-3 carrots, grated
15oz can tomato sauce
15oz can black beans
Parsley, chopped
Dill, chopped
Sour cream

Add the bay leaf to broth and bring to a boil. Add potatoes and bring back to a boil and simmer for 5 min. Add shredded cabbage, bring to a boil and simmer an additional 10 minutes. In separate large frying pan, heat oil and sauté onions and garlic for 5 minutes until translucent. Add beets and carrots and sauté for an additional 5 minutes. Add tomato sauce and cook on medium high heat for an additional 5 minutes. Add the beet mixture and beans to the broth and simmer for an additional 5-10 minutes until the cabbage and potatoes are soft. Remove from heat. Add a handful of parsley and dill.

Borscht is better the next day, so it is recommended to reheat the next day. Garnish with additional parsley and dill and a dollop of sour cream.



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