2 medium beets
1 medium onion, chopped
2 medium carrots, sliced into rounds
2 cups cabbage, chopped
1 medium zucchini, chopped
1 cup fresh bean, chopped
1 corn on the cob or 1 /2 cup frozen corn
2 tomatoes (optional), chopped
2 -3 garlic cloves, finely chopped
1 tablespoon sesame or almond oil
4 – 6 cups water (Make sure the vegetables are always covered with water)
2 tablespoons lemon juice
Bunch of fresh dill weed, chopped (dried can be used)
Handful of parsley
1/2 – 3/4 teaspoon salt (to taste)
Few drops of Stevia (optional)
Freshly-ground black pepper to taste
4 teaspoons sour cream** (optional)
1. Cut the beets into bite size chunks.
2. In a stock pot over medium heat, heat the oil.
3. Sauté the onion until it is translucent.
4. Add beets and water.
5. Bring to a boil then lower heat and simmer covered for 10 minutes.
6. Add the carrots and cabbage, cook for another 10 minutes.
7. Add zucchini and beans, cook for another 10 minutes.
8. Add corn and tomatoes, cook for another 10 minutes.
9. Add lemon juice, stevia, salt and pepper to taste.
10. Add parsley and dill weed, turn heat off and cover.
11. Cover and let sit for 10 minutes.
12. Serve the soup with dollops of sour cream** if desired.
*Cabbage is traditionally often put in this soup; I often do not put it in as my mother did not.
**Sour cream is a very traditional finishing touch and it can now be soy based.
Also, I do not put potatoes in but if you want to make this borscht more filling then use potatoes.
Benefits of Borscht:
- Highly alkaline meal. Read the 10 benefits of acid/alkaline balance.
- Contains many different powerfoods including carrots, zucchini, lemons, onions, cabbage and parsley.
- Sugar free, containing only natural smart carbs.