Nutritious Fall Meals: Beet Borscht

Beets! A great fall root vegetable that is an all-in-one kind of veggie: high in vitamin C, lutein, carotenoids, potassium, manganese, magnesium, and iron. You can’t go wrong with beets! The crisper mornings and nights have me thinking about nourishing soups and stews.

Ingredients:

  • 1 tbsp olive oil
  • 8 cups beef stock (or beef bone broth!), or veggie stock if vegetarian
  • 1 onion diced
  • 4 garlic cloves minced
  • 1 lb beef stewing meat (omit if vegetarian)
  • 1 ½ cups shredded beets
  • 2 cups diced beets
  • 3 carrots diced
  • 2 celery stalks diced
  • 1 ½ cups diced potatoes
  • 1 ½ cups savoy or green cabbage, thinly sliced or shredded
  • ¼ cup chopped dill (add this before serving)
  • ¼ cup apple cider vinegar (or more to taste)
  • optional plain greek yoghurt (add when serving)
  • ¼ tsp allspice
  • 1 bay leaf
  • Salt and pepper to taste

Directions:

  1. Brown the beef in oil in a large soup pot.
  2. Add 4 cups of stock, bay leaf, and allspice, and bring to a boil, then simmer for 15 minutes.
  3. Add your myriad of chopped &/or shredded veggies and the rest of the stock. Bring to a boil again, and simmer for 45 minutes.
  4. Add the apple cider vinegar, and salt and pepper to taste.
  5. 1 Tbsp of yoghurt and a nice handful of dill can be added to individual bowls.

Yummy! Enjoy.

A delicious meal for a cool fall day.

 

Jenny Schmidt-White

Hi, I’m Dr. Jenny Schmidt-White. My practice focuses on family health and wellness, healthy aging for men and women and optimizing fertility & hormone function. I work with you, within realistic and sustainable parameters, to find the root cause of dysfunction in your body and address it.


 

 

 

 

 


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