Liver Support
Vegetarian Borscht
Ingredients
- 1 tablespoon. olive oil
- ¼ cup onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 ½ cups clean spring/borehole water
- 1/3 cup green cabbage, shredded
- 2 ½ small beetroots with greens left on – peeled and quartered
- ½ cup carrots, peeled and thinly sliced
- 1/3 cup parsnip, peeled and thinly sliced
- ¼ cup celery root peeled and halved
- 1 stalk of celery with greens, diced
- 2 medium tomatoes, peeled and diced
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoon apple cider vinegar
Instructions
- Heat oil in a small saucepan over medium heat and sauté onion then add the garlic in the garlic
- Add water and bring to a simmer then add the cabbage, beets, parsnip, celery root and carrots and allow to simmer for 8-10 minutes until veggies soft
- Add celery, tomatoes and dill, simmer for 2 minutes – add water to thin the soup if necessary
- Add rest of the ingredients, simmer for 2 minutes
- Remove from the heat add the apple cider vinegar and Purée the soup with a food processor or blender
- Return soup to the pot and heat through if necessary
Serves 1
