Borscht Soup
• Shredding vegetables helps them cook quickly and creates the classic borscht texture. • Apple adds subtle sweetness and balances the earthy beet flavor. • Flavor deepens after resting for 10 to 15 minutes or the next day. Health Benefits: Beets provide nitrates that support blood flow and cardiovascular health, along with fiber that supports gut health. The combination of vegetables adds antioxidants, potassium, and phytonutrients that support metabolic and immune health. This soup is naturally high in fiber and low in saturated fat, supporting blood sugar stability and digestive regularity.
1 steps, about 40 minutes
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01Shred or finely chop the apple and all vegetables (beets, onion, carrot, bell pepper, celery, and cabbage) to create a uniform base. 2. Heat vegetable oil in a large pot over medium-high heat. 3. Add garlic and all shredded vegetables. Cook for about 5 minutes, stirring occasionally, until slightly softened. 4. Add tomato paste, ground coriander, bay leaves, salt, and black pepper. Stir to combine. 5. Pour in vegetable broth and bring to a gentle simmer. 6. Cover partially and cook for 15 to 20 minutes, until beets are tender. 7. Stir in pickle juice and fresh dill. 8. Remove bay leaves. 9. Taste and adjust seasoning as needed. 10. Serve warm with additional dill if desired.
• Shredding vegetables helps them cook quickly and creates the classic borscht texture. • Apple adds subtle sweetness and balances the earthy beet flavor. • Flavor deepens after resting for 10 to 15 minutes or the next day. Health Benefits: Beets provide nitrates that support blood flow and cardiovascular health, along with fiber that supports gut health. The combination of vegetables adds antioxidants, potassium, and phytonutrients that support metabolic and immune health. This soup is naturally high in fiber and low in saturated fat, supporting blood sugar stability and digestive regularity.
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