First time I tried this classic soup was at my friend's house Joana on my twenties. She was always an excellent cook, specially when it comes to healthy food. Besides the yumminess of her food, the way she presented her recipes was a delight for the eyes. When I saw this red soup mixed with white (the sour cream) like a cappuccino art, I feel in love by this recipe.
You know that we first eat with the eyes, which send a message to our brain "I am ready to eat". Then the brain sends a message to your mouth that starts to salivate and this process of salivation kicks off our digestion. Can you see how important is to have a good presentation? ;)
This Ukraine origin soup is also pretty healthy. First because of the beets. They are low in calories and an amazing source of nutrients, like vitamin C, fiber and folate. Also, beets can lower blood pressure, improve blood flow and increase exercise performance, helping you to boost your immunity and vitality!
But besides beets, the classic borscht recipe also contains other amazing vegetables (carrots, cabbage, potato) and it also has beef bone broth, which is full of amazing benefits, like helping lower the body inflammation. More benefits you can find here.
Ready to enjoy a bowl of this delicious soup? So I am going to share a recipe my husband received from a friend who makes this recipe very often. I have changed just some details (like always lol), but it is still the classic one.
Here it goes:
Ingredients (4 people):
8 cups beef broth (you make your, check recipe here or you use a groceries-bought one as long as it is clean)
1 large potato, chopped
2 medium carrots, finely chopped
1 onion, sliced
Olive oil (for cooking)
1/4 cup sliced cabbage, small strips (I use a red cabbage)
1-2 bay leaves
2 teaspoons black pepper
Mineral salt (to taste)
1 teaspoon garlic powder
3 medium beets, grated
6 tablespoons tomato paste (can substitute with raw tomatoes)
3 large spicy Italian sausages or any other sausage you might like or none :)
In a large pot heat the bone broth.
Meanwhile, in a fry pan saute the sliced onion with olive oil for 6 minutes.
Add the potato and the carrots with the onion and let it saute for 5-10 minutes, then add that to the broth pot.
Also add the chopped cabbage, the bay leaves, black pepper, garlic powder and salt.
Go back to the frying pan and add the grated beets with some more olive oil. On top of the beets squeeze lemon juice. Fry that for about 5 minutes then add the tomato paste or raw tomatoes and fry for another 5 minutes.
Stir the beets/tomatoes into the soup, bring to a boil, then let simmer for an hour.
When it is done, mix using a hand mixer to make it creamier.
Serve with sour cream, possible dill or parsley garnish, and if you want, sausage!