Red: Ukrainian Borscht
Red fruits & vegetables are packed with antioxidant nutrients such as vitamin A (beta carotene), vitamin C, and phytonutrients including lycopene, quercetin and anthocyanins.
Include plenty of seasonal red foods to support heart health, a strong immune system, reduced risk of certain cancers and arthritis.
Made with nutritious beetroot, cabbage, root vegetables and herbs, Borscht showcases the best of autumn’s seasonal vegetables. Slow cooked and packed with antioxidant, anti-inflammatory and antimicrobial nutrients, borscht is the perfect immune boosting comfort food for autumn.
· 3 stalks of celery, diced
· 2 large onions, diced
· 1 cup of chopped cabbage
· 2 cloves of garlic, crushed
· 2 or 3 medium to large sized peeled beetroots, grated
· 2 medium carrots, grated
· 1 medium potato, diced
· 1 medium swede, grated
· 1 tbsp of butter (for sautéing onions and celery)
· 8 cups vegetable stock
· 1 can (400g) diced tomatoes
· 1 can Cannelini beans (drained and well rinsed)
· 1/2 cup of fresh dill
· Salt and pepper to taste
Grate and dice all the vegetables before you start.
Sweat the onions, celery and cabbage with the butter until soft and translucent.
Add the can of diced tomatoes and the garlic, as well as all of the water or broth.
Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
Add the beetroot, carrots, potato and cannellini beans to the broth.
Allow soup to simmer on medium until the beetroot and potatoes are soft, about 20 minutes. Remove soup from heat.
Stir in chopped fresh dill weed and salt and black pepper.
Serve hot with a dollop of sour cream and a sprinkle of chopped fresh dill.
(recipe inspiration and credit to my mum for this one!)