Beet and Cabbage Borscht

Beet and Cabbage Borscht

 

Organic Ingredients:

 

  • 2 tablespoons olive oil
  • 3 medium beets, peeled and diced (½ inch)
  • 2 medium carrots, peeled and diced (½ inch)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 2 cups finely chopped cabbage
  • 2 stalks celery, sliced
  • 2 tablespoons lemon juice
  • ½ cup chopped fresh dill, plus more for serving
  • sea salt and black pepper to taste
  • ¼ cup Omege3NutraCleanse
  • chopped fresh chives for serving
  • 1 cucumber, sliced
  • sour cream or plain yogurt for garnish

 

Method:

 

  • Coat the bottom of a large pot with olive oil and place over medium heat.
  • When the oil is hot, add the beets, carrots, garlic and onions.
  • Sauté until the veggies begin to soften, about 10 minutes.
  • Stir in the broth, tomato paste, cabbage and celery.
  • Raise the heat and bring the liquid to a boil.
  • Lower the heat and allow to simmer until the veggies are tender, 15-20 minutes.
  • Remove the pot from the heat and stir in lemon juice and dill.
  • Then stir in the Omega3NutraCleanse and let it stand for 5 minutes as it thickens up and cools down.
  • Season with salt and pepper to taste.
  • Ladle the soup into bowls and top with sour cream or yogurt, sliced cucumbers and fresh chives.