Beet Soup (Borscht) with Swiss Chard
Beet Soup (Borscht) with Chard
Yield: 6
Prep time: 10 MinCook time: 1 H & 15 MTotal time: 1 H & 25 M
This is a favorite super easy Spring soup that is as tasty as it is beautiful.
Ingredients
- 3T apple cider vinegar
- 2 large (fist sized) beets, or 4 small beets, quartered and sliced
- 2 c shredded red cabbage
- 4 carrots, halved and sliced
- 3/4 c dill, roughly chopped
- 1 potato, halved and sliced
- 1 leek, white parts only, halved and sliced (soak for 10 m. before cooking to remove sand
- 2 T ghee
- 4 c vegetable stock
- salt and pepper to taste
- handful of swiss chard, cut into ribbons
- 12-14 pierogi (optional) or gnocchi
Instructions
- Put all ingredients except for swiss charge and pierogi or gnocchi into a pot and simmer for an hour until vegetables are soft.
- Use an immersion blender to blend to desired consistency.
- Add chopped chard until wilted.
- Add pierogi or gnocchi and simmer until cooked through (see package directions).
- Serve warm with additional dill and a dollop of plain yogurt.
Notes
Generally speaking, frozen foods are not used in Ayurveda. However, if the majority of the meal is fresh and lovingly prepared, a couple frozen pierogi won't affect the prana/energy of the food immensely. If you live somewhere that freshly made pierogi are available, definitely go that route, or make your own if you an ambitious cook. :) As someone who doesn't eat meat, I often find that the extra protein from the pierogi is a welcome addition for a lunch soup if you are eating it on its own and not as a side to a meat protein.
