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I am so irrationally excited about this Borscht post. Not only is it one of my top 3 favorite soups of all time but I also really stepped it up a notch with the food photography this time. Just for you guys.
I think it’s the disease of a food lover that taking artful photographs of food is almost as satisfying as eating the food.
The first time I ever had Borscht was at a friend’s house in high school. The concept of stirring in a guilty amount of sour cream into an already savory soup was just too much for me to handle. It was love at first bite.
Since then, I have come to love Borscht even more as it is totally GAPS legal, Paleo, Grain-Free, Gluten-Free, and packed with nutrition as you could ever ask for.
Not to mention it’s a piece of cake to throw together.
Let’s get started, shall we?
You will need:
- 3 to 4 medium-ish sized beets, thinly sliced or cut into small cubes
- 1 medium sized onion, chopped
- 1/2 head red or green cabbage, sliced or shredded
- 3 cloves of garlic, minced
- a few sprigs of dill
- 1 quart of chicken stock (preferably homemade for optimal nutrition). Actually, the traditional recipe calls for beef stock but chicken, beef, buffalo, or vegetable will all work fine.
- 3 T salt
- 2 T pepper
- sour cream
- a couple tablespoons of butter, ghee, or coconut oil.
1. Chop onion.
2. Chop beets.
As you can see from the beet-stained cutting board I did the first two steps in reverse order which makes no sense. Do as I say, not as I do, okay?
3. Heat the butter, ghee, or coconut oil on low in a medium-large soup pot.
4. Add onions, beets, salt, and pepper to pot and heat for about 15 minutes until soft. Or softer at least.
5. Have your quart of stock and garlic ready to go. Add stock and minced garlic to onions and beets.
6. Let the stock heat up in the stock for five-ten minutes. Heat should be on medium.
7. Have your cabbage sliced and ready to go.
8. Add cabbage to the pot.
9. Combine all ingredients evenly, cover, and let simmer for 30 minutes.
10. Adjust salt and pepper to your liking. Serve hot or cold. The right is a serving suggestion for hot borscht (with a dollop of sour cream and a few pinches of dill), the left is a serving suggestion for room temperature borscht (sour cream stirred in and a few pinches of dill – the traditional serving style).
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