Acupuncture Healthcare

Winter soups are one of my favorite foods, this recipe in particular can be made with vegetables that need to get used now or thrown-out tomorrow.  Winter foods are slow cooked and include vegetables that are traditionally stored to survive winter (think root vegetables, potatoes, and squashes).  When you eat winter foods, notice how it feels in your belly.  For me, they tend to feel grounding, warming and nourishing.

I love this recipe from cooksrecipes.com.  It’s versatile–you can add beef, lamb, or throw in those vegetables in the refrigerator that need to get eaten soon.

Russian Vegetarian Borscht
1 Tablespoon vegetable oil
1 Tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 Tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup of tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment

1. In a Dutch oven, heat oil and butter over medium heat and sauté onion, carrots, parsnip and beets until onion is translucent.
2. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper.
3. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4. Remove from heat and stir in vinegar.
5. Cool to room temperature and refrigerate overnight—or do what I do and eat right away.  Of course it tastes better the next day, but I can never wait.
6. To serve: Ladle reheated soup into bowls and place a dollop of sour cream on top.

Serves 6.

Enjoy!!!

Tags: appetite, dinner, Recipes, soup