Heart-Healthy Borscht Beet Soup

Here is our take on borscht, a traditional Eastern European soup made from red beets. Beets have anti-inflammatory properties and have been shown to lower blood pressure. While beetroot is quite healthy, it’s a bit high on the glycemic index. If you want to reduce the carb count then feel free to leave out the potatoes. Add some apple cider vinegar to slow down the absorption of glucose into the bloodstream. Add some slow-cooked beef to make it a full meal.

Borscht can be served hot or cold.

  • Handblender
  • 2 tbsp olive oil
  • 6 medium sized red beets
  • 2 medium sized carrots
  • 2 potatoes or parsnips ((optional))
  • 200 g red or white cabbage ((optional))
  • 1 tbsp butter
  • 2 red onions
  • 3 celery stalks
  • 1 clove garlic
  • 2 bay leaves
  • 1 tsp sea salt
  • black pepper to taste
  • 1 stock cube
  • 2 tbsp apple cider vinegar or red wine vinegar
  • 3 cups bone broth (beef or chicken)
  • 7 cups filtered water
  • organic sour cream or a dairy free version of sour cream (for garnish.)
  • 4 tbsp fresh chopped organic dill
  1. Chop the onion and finely chop the garlic. Peel the beets (with kitchen gloves on if necessary) and potatoes and cut everything into 2-3 cm cubes. Dice the carrots and the celery. And cut the cabbage into slices.

  2. Heat the butter in a stockpot and fry the onion for 3 minutes. Add the garlic, celery and bay leaf and fry for 5 minutes on low heat. Add salt and pepper.

  3. Add the vinegar, stock, stock cube and add the water. Add the beetroot, carrots and other vegetables. Bring to a boil and let the soup simmer for 45 minutes with the lid on the pan, until the beets are tender.

  4. Remove the bay leaf. Add the olive oil. Puree the soup with a stick blender.

  5. Finely chop the dill. Ladle the soup into bowls, sprinkle with dill and spoon a spoonful of sour cream into each bowl. Season with pepper and salt.

  6. Add slow-cooked beef or fish to make it a full meal.

Originally, borscht comes from Ukraine, but the hearty soup has many variations throughout Eastern Europe. What’s usually in it: beetroot, onion, stock, meat and sour cream, but it can be vegetarian or with fish as well. Other common ingredients for borscht: cabbage, potatoes, carrot and dill.

Experiment with different spices: try it with some cumin powder, or another time try it with some extra ginger powder.

Appetizer, Lunch
Eastern-European
Paleo, Soup

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