The way to the heart is through the stomach. Here is a easy, heart-fortifying soup recipe.
Beets have a long history of being a root of sexuality and vitality. can improve anemia, help regulate blood pressure, improve heart weakness, reduce irritability or restlessness and help to detoxify the liver. In Traditional Chinese Medicine they are considered cooling. Betacyanin gives beets their deep red pigment and is a powerful anti-carcinogen. Beets are high in calcium and iron, folate, potassium and manganese.
Beetroot borscht is a recipe that was popularized in what is now Ukraine. It has a sweet (low-glycemic) and sour flavor (thanks to the vinegar) and tastes great warm or cold. It tastes even better after it's been in the fridge for a day or two to marinate. Preparing this soup is an easy way to enjoy and use up your winter root vegetables. You can use the vegetable compost stock recipe I shared in my last post as the base. Enjoy plain or topped with herbs (dill, parsley and sage all work well!) or sour cream.
4 cups vegetable stock (here)
3 cups diced beets
2 Tbs fat (coconut oil, olive oil or butter substitute)
1 1/2 cups yellow onion
1-2 tsp salt
1 tsp caraway seeds
1 large carrot (peeled and thinly sliced)
1 stalk celery (sliced)
3 cups chopped red cabbage
1 cup tomato puree
1 Tbsp cider vinegar (you can experiment with other vinegars or herbal infused vinegars!)
1/4 cup raisins or 2 Tbsp sweetener of choice (optional)
1/4 tsp chopped fresh dill or herb of choice
black pepper to taste
-Combine onions and cabbage to your sauce your pot, lightly sauteing in the oil.
-Add the beets, carrots and celery.
-Pour vegetable broth over your veggies and cook on medium heat. Cook until beets are tender (about 30 minutes).
-Stir and reduce heat. Add vinegar, tomato puree, spices and herbs.
-Serve and enjoy with loved ones!