Friday, December 20, 2013

Gluten-Free, Dairy-Free Borscht

My mother always used to say, "the more colorful, the better." She was talking about vegetables at the time (and trying to persuade me to eat them) but that was one of those Mom-lines that has stuck by me because she was right— in more ways than one!

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.


Ingredients

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


Instructions

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!

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