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Borscht (Beet Soup)

Borscht (Beet Soup)

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This soup is one of those recipes that is made just a little bit differently in every Eastern European family. It is also the subject of some controversy, as there is some debate as to whether it comes from Ukraine or Poland, though it is also popular in Russia. This is a wonderful soup to use quite a few of your winter veggies, and the tangy fermented sauerkraut makes it every more supportive for gut health! Add some dense rye bread on the side and you will have a very warming and nourishing meal.

Cooking note: The veggies can really be cut in any way, from a very thin julienne (narrow matchstick shape) to larger cubes, so don't stress about it! I tend to do a bit wider julienne simply because it can be done more quickly. It's really about personal preference and the texture you prefer! The flavors in this soup also blend really nicely after it has been in the fridge for a day or two, so you'll have some good leftovers. 

Ingredients:

  • 2-3 tbsp olive oil
  • 1 medium onion, diced
  • 1-2 cloves garlic, minced
  • 2 medium to large beets, julienned
  • 2 medium carrots, julienned
  • 1 medium parsnip, julienned
  • 2 potatoes, cut into small cubes
  • 2 cups savoy cabbage, finely shredded
  • 6 cups stock (beef, chicken, or vegetable)
  • 2 bay leaves (optional)
  • 2 tbsp tomato paste
  • 1 cup sauerkraut, chopped more finely if it is a chunky-textured kraut
  • 1 tsp sugar (optional)
  • salt to taste
  • 5 whole black peppercorns (or just use ground pepper later in the recipe if you don't have peppercorns)
  • sour cream or plain yogurt
  • fresh dill (while it is not available from our local farmers right now, it is definitely worth a quick stop at the grocery store because it does so much to enhance the recipe!)

Instructions:

  • Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, beets, carrots, parsnip, cabbage, bay leaves, and peppercorns. Cook for 7-10 minutes, or until your veggies have softened and cabbage has cooked down.
  • Add stock and tomato paste. Bring to a boil over high heat, then turn to low and simmer for about 30 minutes. 
  • Add potato and sauerkraut and cook for another 30 minutes. Add sugar if using. The ingredients in the borscht should also give the soup a natural sweetness. If you didn't use whole peppercorns earlier in the recipe, add ground pepper to taste at this point. 
  • To serve, top with a few spoonfuls of sour cream or plain yogurt and a generous amount of chopped fresh dill. (Feel free to also top with more fresh sauerkraut if desired!) 


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The Sourdough Rye is leavened 100% with natural sourdough. Powdered as well as whole organic caraway seeds float throughout the loaf. It is more durable than the soft rye making it great for toast, paninis, grilled Reubens, and other toasted sandwiches.


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Some of your FreshFix boxes will contain very versatile carrots, which are a staple in an assortment of sweet and savory recipes


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