Borscht is a soup of Ukranian origin that is popular throughout Europe – and what a nutrient packed soup it is! We could go on about beetroot for hours, but here is the shortened version…
Beetroot contains a substance called nitrate, which is used by the body to dilate blood vessels. It can improve stamina and sports performance, reduce inflammation, assists detoxification and is anti-cancer too! Dill is a great addition to promote good digestion.
- 1 tablespoon olive oil
- 1 small brown onion, chopped
- 1 small carrot, peeled, chopped
- 1 celery stalk, chopped
- 1kg beetroot, peeled, chopped
- 0.5 garlic bulb, halved (unpeeled)
- 1 litre vegetable stock
- 1/3 cup light sour cream
- 2 tablespoons fresh dill sprigs
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place beetroot and garlic on prepared tray. Drizzle with oil. Toss to coat.
Roast beetroot for 40 minutes or until tender.
Heat oil in a saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened.
Squeeze garlic from skins. Discard skins. Add roasted beetroot, garlic, stock and 2 cups cold water to pan. Bring to the boil. Simmer, uncovered, for 30 minutes or until vegetables are tender. Set side for 5 minutes to cool slightly.
Blend beetroot mixture, in batches, until smooth. Return to a clean saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until heated through. Ladle into bowls. Dollop with sour cream and sprinkle with dill. Season. Serve borscht with toast.
Super Food Ideas – July 2012 , Page 55
Recipe by Emma Braz
Photo credit: Muffet / Foter / CC BY