Borscht

This week, the Culinary Medicine team has a recipe for beet-filled Borscht!

Borscht

Borscht Ingredients (Serves 4)

  • 4 medium beets, washed and quartered 1 carrot, chopped
  • 1 parsnip, chopped
  • 1 leek, chopped
  • 1 onion, chopped
  • 3 bay leaves
  • 1⁄2 tsp. allspice
  • 1⁄2 cup lemon juice
  • 6 cups vegetable or chicken stock
  • 2 Tbsp. low fat yogurt

Preparation

  1. Place all vegetables, bay leaves, allspice and lemon juice together in a saucepan. Cover with the stock and bring to the boil.
  2. Reduce heat to simmer and cook for 30 minutes or until vegetables are soft.
  3. Remove the bay leaves.
  4. Mix in a blender and season to taste.
  5. Serve warm or cold with a dollop of yogurt.

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