SOUPS


BEET BORSCHT
by Ulli Almendinger
www.ulli-ayurveda.com

Serves 3-4

Ingredients

 4 beets
 ½ onion
 2-3 carrots 
 1-2 celery greens & stalks
 1 T goji berries (optional)
 ½ bunch parsley

Beet greens (optional)
 1-2 T ghee
 1 pinch asafetida/ hing
 2 bay leaves
 4 cups vegetable broth 
 2-3 T apple cider vinegar
 salt & black pepper to taste
Directions

  1. Wash beets and cook in a large pot filed with water for 45 minutes until tender, or bake at 400 until tender. Let cool, peel and slice into thin half moons. Slice carrots and celery and chop parsley and onion.
  2. Heat ghee in a medium pot. Add onion and asafetida and sauté for 1 minute, then add celery, carrots, beets, sauté for another minute, then add vegetable broth, bay leaves, vinegar, and goji berries.
  3. Bring to boil, then simmer at low heat for 15-20 minutes. Add parsley and beet greens, turn off heat and let sit for 2-3 minutes. Remove bay leaves.
  4. Puree soup with a hand blender or food processor (you might prefer it a little chunky or smooth and creamy), and add salt & freshly ground black pepper to taste.