I remember the first time I had borscht as a child at a friend’s house. It definitely made an impression and the vivid colors were memorable. How often do you eat a meal that is naturally magenta? Those deep rich colors found in plant foods are in fact healing nutrients called phytochemicals that are seldom found in packaged foods. Ukrainian borscht is unique because it contains more garden vegetables in the recipe. This delicious soup is hearty enough for a cold day and is fresh enough to be satisfying for a warm day too!
Ukrainian Borscht (serves 6)
- Vegetable broth 1 quart (32 ounces)
- Water 1.5 quarts (48 ounces )
- 3 large beets peeled and chopped
- 4 carrots peeled and chopped
- 6 small red potatoes or 2 russet potatoes
- 1 bell pepper chopped
- 1 yellow onion chopped
- 3 garlic cloves crushed
- 1/2 green cabbage chopped
- 2 large tomatoes chopped
- 1 tablespoon tomato paste
- 1 bay leaf
- Salt to taste
Wash and peel all root vegetables. Combine all ingredients in a large pot. Bring to a boil then simmer for at least 30 minutes. Garnish with Kite Hill Sour Cream, fresh dill and parsley.
Call to Action
Practice mindful eating. Make sure to take a deep breath and say a prayer before each meal as this can relax the digestive organs. Focus on the pleasures of the colors, textures, and flavor. Find meaningful ways to connect with your loved ones and praise God for His blessings.