Beet Soup (Borscht) with Swiss Chard

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Beet Soup (Borscht) with Chard

Yield: 6

Author: Stephanie Hamill

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

1. Put all ingredients except for swiss charge and pierogi or gnocchi into a pot and simmer for an hour until vegetables are soft.
2. Use an immersion blender to blend to desired consistency.
3. Add chopped chard until wilted.
4. Add pierogi or gnocchi and simmer until cooked through (see package directions).
5. 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.