Friday, December 20, 2013
Gluten-Free, Dairy-Free Borscht
Swiss Chard, Kale, Cabbage, Beets, Apples, Cherries, Blueberries, Pomegranates... they're all vibrant fruits and vegetables that pack a serious health punch.
I used to call this recipe "magenta soup" when I was a little girl. It took me a while to warm up to it back then but now I'm grateful to have the recipe so I can still enjoy it and share it with you. Of course, we used to serve this soup with a dollop of yogurt on top or shredded parmesan cheese. However, it tastes just as good without these toppings. And it's naturally gluten-free. It's a great option for a healthy, COLORFUL winter soup.
2 quarts broth (chicken or vegetable)
1 large yellow onion, diced
4-5 carrots, sliced
½ small head red cabbage, cored and sliced
2 large beets (or 3 medium), peeled and grated (a food processor works well)
2 medium potatoes, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 handful fresh dill, chopped
1 handful fresh Italian parsley, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Extra Virgin Olive Oil
Optional: beet greens, washed and chopped
In a large stalk pot on medium heat, sauté the onion, carrots, and cabbage in a splash of broth until the vegetables begin to wilt.
Add the remaining broth, beets, potatoes, minced garlic and tomato paste and bring to a boil. Cover and simmer on low for about 45 minutes, or until the veggies get tender.
Uncover, add vinegar and beet greens, if desired, and simmer another 5-10 minutes. Remove from heat, add fresh herbs and season with salt and pepper. Drizzle each serving with a half tablespoon of olive oil. Serve and enjoy!