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.


  • 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


  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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