In celebrating women’s heart health month, I’ve decided to borrow a red recipe from my other blog to share with you today. I was inspired to create this delicious bright red soup by the veggies in my fridge when I was leaving town and needed to use it all up! Red cabbage and beets — red and red. I have to tell you that before I tried borscht, I didn’t even like beets. So don’t be discouraged if you don’t like beets — give it a try anyway. This recipe uses one yellow beet to cut the “beety-ness” of the red one, so it’s pretty mild. You might be surprised! Go for it!
I’d had borscht before, some blended some not, but my favorite style was blended — I used my Nutribullet to get it exactly right! And when I was pondering what to share with you today, I knew it needed to be red, delicious, and heart healthy to celebrate #GoRedforWomen!
So I’m officially giving myself permission to borrow my own recipe and share it with you today — in keeping with all the red I’m seeing everywhere today! Way to go guys! Keep the pictures flowing on Facebook!
What makes Borscht Heart Healthy?
It’s packed with veggies, full of fiber and healthy fat, low in inflammatory fats and sugars, and rich in the wonderful phytonutrients found in purple and red veggies: anthocyanins. This soup really packs a powerful nutrition punch! All the fiber makes for a super filling meal. I enjoyed mine with sour cream, but to boost the protein you could use Greek yogurt instead. Just make sure it’s organic.
Perfect for a cold, wet day like to day, you can make a big batch of this soup and even freeze some for later.
- 2 tbs extra virgin olive oil
- 1 red onion, chopped
- 4 ribs celery, chopped
- 4 medium carrots (use any color you want)
- 1 large red beet, diced
- 1 large yellow beet, diced
- 1/2 head red cabbage, sliced and chopped
- 3 tbs fresh grated horseradish
- 1/3 cup chopped fresh dill, plus more for garnish
- 3 tsp real or sea salt
- 10 cups chicken or veggie broth
- 1/4 cup white wine vinegar
- topping: 1 dollop of sour cream per bowl
- heat a stock pot on medium and add the olive oil
- cook the next 6 ingredients for 10 minutes before adding the horseradish, dill, and salt
- cook another 5 minutes, then add broth and vinegar
- reduce heat and allow flavors to meld for another 10 to 15 minutes
- transfer to a high-speed blender and blend until completely smooth and creamy
- serve hot with a dollop of organic sour cream or Greek yogurt on top