Beet Borscht

Beet Borscht

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Get ready to experience a delightful twist on traditional beet borscht with the rich addition of grass-fed organic ghee! This vibrant soup is packed with earthy beets, fresh vegetables, and a touch of tang, but the ghee adds an extra layer of flavor that’s irresistibly smooth and buttery. Not only does it enhance the richness, but it also brings in healthy fats that pair beautifully with the natural sweetness of the beets.
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Ingredients:

4 beets washed, peeled and grated
4 carrot(s) grated
1 onion(s) large, diced
8 tbsp Grassfed Organic Ghee*
1 tbsp apple cider vinegar or red wine vinegar
1 tbsp Manuka Honey*
2 tbsp tomato paste
3-5 red potatoes diced in 1/4 inch cubes
10 cups broth
1/2 head cabbage shredded
2 tomatoes diced
2 Indian Bay Leaves*
1/2 tsp Malabar Black Pepper*, ground
1/4 cup parsley fresh
5-6 cloves garlic pressed
yogurt or creme fraiche

Instructions:

1. Using a food processor, grate the beets and carrots. You can even use the food processor to dice your onion, if you wish.

2. In a large soup pot, heat your ghee, then add in your beets, carrots, and onion and sauté.

3. After 2 minutes, add the vinegar. Simmer for another 5 minutes before adding the honey and tomato paste. Continue to sauté for another 10 minutes.

4. Add your broth or water, plus potatoes, bay leaves, black pepper, and salt (to taste). Simmer for another 10-15 minutes or until potatoes are tender and break with a fork.

5. When the potatoes are tender, stir in your cabbage and simmer for 5 more minutes.

6. Before serving, stir in chopped parsley and crushed garlic, and cover and let sit for 5-10 minutes to let all the flavors meld together. Garnish with fresh dill and yogurt or creme fraiche.

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