Borscht Recipe: a Hearty Beet Soup from Eastern Europe

Ingredients

• low sodium vegetable broth (or beef bone broth)6 cups
• avocado oil2 tablespoons
• beets, chopped3
• parsnips, chopped2
• Dijon mustard1 tablespoon
• tarragon, chopped1 tablespoon
• cayenne¼ teaspoon
• chopped garlic1 tablespoon
• dry red wine½ cup
• one 12-ounce can tomato paste
• dill¼ cup
• cooked lentils1 cup
• chickpeas (from a can), rinsed and drained1 cup
• bay leaves3
• sea salt½ teaspoon
• pepper1 teaspoon

Method

1. In a large pan over medium heat, sauté garlic, tarragon, cayenne, salt and pepper for about 5 minutes.
2. Add remaining ingredients except the lentils and chickpeas, bringing to a boil.
3. Let simmer on medium-low for 20 minutes, or until veggies are soft to cut.
4. Discard bay leaves and remove from heat.
5. With a slotted spoon, scoop all the veggies into a food processor.
6. Blend until smooth, then pour veggies back into pot.
7. Add chickpeas and lentils and stir to combine broth with veggies.
8. Serve warm, perhaps with some crusty bread or as a starter dish.