Beautiful, Beautiful Borscht

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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.

Borscht. Pretty.

I think it’s the disease of a food lover that taking artful photographs of food is almost as satisfying as eating the food.

Almost.

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.

mmmm….cake…..

Anyway,

Let’s get started, shall we?

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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.

Directions:

1. Chop onion.

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2. Chop beets.

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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.

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5. Have your quart of stock and garlic ready to go. Add stock and minced garlic to onions and beets.

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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.

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8. Add cabbage to the pot.

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9. Combine all ingredients evenly, cover, and let simmer for 30 minutes.

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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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Enjoy!

 

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