Liver Soup #2

Liver Support

Vegetarian Borscht


  • 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


  • 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