Borscht soup recipe
3 medium beets or 6 little ones peeled ans shredded
2 to 3 tablespoons of tomato paste
1 whole chopped onion
3 chopped tomatoes
4 minced cloves of garlic
1 bunch of fresh dill
1 shredded carrot
1 shredded parsnip
4 to 6 cups of beef bone broth
preparation method
in a large pot sauteed your spices like your onions, garlic,part of the fresh dill, cayenne pepper, salt, cumin to taste with your choice of oil. after is tender add the tomatoes, and all other ingredients, add your broth and paprika to taste and more salt if needed. cover it and let it simmer for 12 to 15 min till your vegetables are tender. your soup is ready to be served with some more fresh dill. and a dollop of greek yogurt, coconut cream or sour cream (optional). you can also have this soup with some pumpernickel bread and kefir cheese spread!!! use your leftovers for a delicious liver cleanse juice! you will not taste the cabbage in the juice , and as you know your liver loves the sulfur in cabbage. here are the benefits bellow !
in this soup you will get
. potassium
. phosphorus
.B vitamins
.folate
.lutein
.vitamin k
.dietary fiber
.nitrate
.xeaxanthin
.beta carotene
.lycopene
.sulphur
.sulphorophane
.iron
.magnesium
.manganese
and more.
Great for high blood pressure, fatty liver, gallstones, anemia , healthy colon, blood purifier, high cholesterol and cardiovascular conditions.
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