Thursday, February 13, 2014

Heart-Healthy Valentine's Day Soup: Borscht

I love chocolate, but I'd be really psyched if someone made me this lovely version of Borscht for Valentine's Day!

Borscht, the classic soup made with beets, potatoes and cabbage, is delicious and fabulously good for you!  Beets are full of antioxidants, think anti-inflamatory, and both beets and cabbage, particularly the red variety, are packed full of Vitamin C.  Both help the body detox, so this is an anytime soup. I used a small heart-shaped cutter to create heart shapes out of the beets and potatoes and then diced the rest and included them in the soup.

Wishing everyone a wonderful and healthy Valentine's Day!

Valentine's Day Borscht:

1 TBS vegetable oil
1/2 onion, peeled and diced
3 medium beets, peeled and thinly sliced
1 medium potato, peeled and thinly sliced
1/2 red cabbage, chopped
3 cups vegetable broth
1 cup water
sea salt to taste
apple cider vinegar to taste

Heat the oil in a heavy bottomed saucepan and saute the onion for 5 minutes. Using a small heart-shaped cutter, cut heart shapes out of the beet and potato slices.  Dice the remaining extras.  Add the beets, cover and cook for 3 minutes, stirring occasionally to avoid sticking. Add the potato and some salt and cook for 3 minutes. Add the red cabbage and cook for 1 minute. Add the vegetable broth and water and bring to a boil (uncovered). Turn down to a low simmer and cook until beets and potatoes are just tender (10-15 minutes). Adjust salt and add apple cider vinegar as desired (I used 2-3 tsp).


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