Polish Borscht Soup Recipe

(use organic ingredients where possible)

Ingredients

• 2 leeks (or 1 medium onion)

• 2 carrots

• 2 stalks of celery

• 2 cloves garlic

• 1 tablespoon olive oil

• 4 beets, medium sized (or 1 16oz can/jar)

• 4 cups of water

• 1 bay leaf

• 1 teaspoon natural sweetener of choice (honey, agave, stevia)

 

After soup is cooked and blended add:

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)

• 1 tablespoon lemon juice

• 1/2 – 1 teaspoon horseradish to taste

• 1/2 cup natural organic yoghurt or kefir (optional)

 

Method

Clean the leeks, carrots and celery and chop. Sauté vegetables in olive oil with the garlic until fragrant. Scrub the beets and chop off both the ends. Do not peel. Add everything except the dill, lemon juice, horseradish and yoghurt/kefir and bring to a boil. Simmer for 45 minutes.  Scoop out the beets and peel. Using a blender, puree the beets and soup broth/vegetables or use an immersion blender. Put the smooth soup back into the pot and add remaining ingredients.  Can be served hot or chilled.