Sunday, October 30, 2011

Borscht (Beet Soup)

Beets are a grounding food, rich in minerals and natural sugars. You only need to contemplate on a fresh cut beet to understand that it is a food that enriches the blood and eliminates any anemia. A couple of years ago, I did a 4-day monodiet of only beets to regulate the moon cycle. No menstrual pains after that.

Use the green part of the plant to complement your fresh salads.




1 tbsp ghee 

1 stick of celery, chopped

1 bay leaf

4 raw beetroots, cut into bite-sized pieces

1 carrot

1 parsnips, cut into bite-sized pieces

2 litres water

100g beet tops, spinach or kale, chopped (optional)

Juice of ½ a lemon

1 tsp salt

Pinch of pepper (optional)

Pinch of paprika

1 tsp fresh dill, finely chopped or ¼ tsp dried dill weed

Yogurt to serve (optional for Kapha!)

Finely chopped fresh parsley to garnish



Heat the oil in a large pan and sauté the chopped celery until soft. Add the bay leaf, beetroot, carrot, potato and water. Cover and simmer for about 45 minutes, until the beetroot is cooked.

Add the greens and cook for a further 10 minutes, then add the lemon juice, salt, pepper, paprika and dill.

Serve hot, topped with a spoonful of yogurt (if using) and garnished with chopped parsley.


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