Have you tried Borscht before?
In Eastern Europe where Borscht it is a staple food, it is said that ‘Eating Borscht is as good as having a blood transfusion!’
Beetroot is an incredibly rich source of nutrients, combined with the gut healing benefits of bone broth and honestly I can’t think of any food, which would be a more complete source of nutrition! Almost anyone would benefit from the goodness, but it is a particularly good all round recipe to have weekly for anyone who is considering maximising fertility. It can be served at room temperature on a hot summers day with a dollop of natural Greek yoghurt and some griddle-toasted sourdough with a lightly salted cultured butter!
There are many recipes online for bone broth, you can use anything from chicken wings to marrow bones, or even ox tails; of course organic bones are the best choice.
I like to pressure-cook the soup as it dramatically reduces the time to make the stock. It is very similar to making normal soup stock, however the extra pressure or time will extract the nutrients from the bone marrow, which makes the stock so nutrient dense.
Ingredients for Bone Broth:
- Stock bones.
- Water (double the volume of bones.)
- 2-3 Tablespoons of Apple Cider Vinegar (important to maximise marrow extraction.)
- 2-3 Tablespoons of Fish Sauce (replaces the need for salt.)
- Herbs to taste such as star anise, bay leaf, black pepper, fresh garlic and ginger.
When you chill the stock it will turn gelatinous due to the marrow content, and the excess fat can be skimmed from the top prior to using it for the soup.
The next step is to make the Beetroot soup…
Ingredients for Borscht:
- 2 medium sized onions.
- 3-4 fresh & firm raw beetroots, peeled & diced.
- 2 large carrots peeled & diced.
- 1 large handful – roughly cut cabbage hearts.
Sautee the onions, add the chopped vegetables and cover with bone broth, simmer for 30-40 minutes until the vegetables are soft. That’s it; of course you can make additions yourself to taste.
You can puree the soup for a smoother consistency or consume it in its chunky form. Eat it hot or at room temperature, traditionally it is topped with sour cream and chives, but natural yoghurt is equally tasty and better on the waistline!
Eastential Chinese Medicine, David Yao Chi Guan, Four Seasons Wellness Centre, Shinma Acupuncture, Acuuncture Abbotsford Convent, Abbotsford Medical & Acupuncture Centre
Give it a try & let me know what you think!