Did you ever have a borscht? Borscht is a soup of Ukrainian origin that is popular in Europe. It’s a soup made with beets and cabbage, and is normally made with sausage, white potatoes and tomatoes, but I’ve modified the traditional recipe to have a healthier version. And oh my gosh.. This borscht is so good!!! It was the first time I was making a cooked borscht (I have made one that was raw in the past) and even though I changed the traditional recipe, it turned out a-m-a-z-i-n-g ! I highly recommend trying it.
The main ingredients in this soup are sliced red cabbage, sweet potatoes and carrots. The soup has a beautiful red color and all the vegetables are soft and delicious. The broth is delicious and very healing as well. Beets and red cabbage contain pigments that support detoxification of the body. They also help to reduce inflammation and blood pressure, as well as having anti-cancer properties. They are truly healthy foods.
This borscht is vegan, gluten and soy-free. I’ve excluded the tomatoes and potatoes as they are nightshades vegetables and not healthy for everyone, including myself.
I hope you enjoy this recipe!
- 1 tbsp extra-virgin olive oil
- 1 large onion, diced
- 1 clove garlic, finely chopped
- 2 large beets, grated
- 1 large carrot, grated
- 1 large sweet potato, peeled and diced
- 4 cups red cabbage, shredded
- 8 cups filtered water
- 2 bay leaves
- 1 tbsp fine sea salt
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, and cook until onions are translucent and fragrant.
- Add vegetables; mix with a wooden spatula and let cook for 2-3 minutes.
- Cover with water. Bring to a boil and reduce heat to a simmer.
- Add bay leaves and sea salt.
- Cook for about 15-20 minutes or until the sweet potatoes are tender.
- Remove and discard bay leaves.