Borscht the Budwig Way
(from Cricket’s recipe box)
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. For this Budwig Borscht, use vegetable broth and yogurt or goat cheese instead of sour cream. Plus, give it extra flavor with horseradish and parsley.
Tips & Notes
- Tip: How to Prep Beets: Trim greens (if any) and root end; Boil in the skin for more nutrients – 20 minutes or until tender. Peel after removing beets from water and cooling.
- Cut beets into 1/2- to 1-inch-thick cubes, wedges or slices.
Source: The Net
Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Soups
Ingredients
- * 1 medium onion, chopped
- * 2 cups vegetable broth
- * 2 unpeeled small potatoes, Yukon gold or red are good choices
- * 2 unpeeled small beets, [peel & cut them after cooking]
- * 2 teaspoons apple cider vinegar
- * 1/4 cup low-fat yogurt or goat cheese
- * 1 tablespoon prepared horseradish
- * 1 tablespoon fresh chopped parsley
- * 1/2 teaspoon sea salt
- * 1/4 teaspoon black pepper
- * 2 tablespoons oleolux
Directions
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Preparation
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1. Boil beets & potatoes in their skins. The skins help preserve nutrients. Cook until tender, 15 or 20 minutes. Remove from pot, cool, peel and cube. Place in a bowl. Heat oleolux in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Fold onion/oleolux mixture into potatoes and beets. Salt and pepper to taste. Add all ingredients to a pan with enough vegetable broth to cover them and bring to low boil. Cover and continue cooking until the broth is deep red and the vegetables are warm and soft, 2 to 3 minutes more.
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2. Combine yogurt or goat cheese and horseradish in a small bowl. Serve the soup with a dollop of the cream and a sprinkle of parsley.