Paleo diet food list

BORSCHT

Borscht is such a wonderfully tasty way to use up any veggies you might have in your refrigerator. The combination of beets and fresh dill is great, and the beef broth gives the soup a lovely richness. You can make your own beef broth (see the Chicken Soup recipe, here), but if you’re in a hurry or don’t have any, some store-bought broth will do the trick. SERVES 4

PREP TIME: 15 minutes

COOK TIME: 40 minutes

8 cups (1920 ml) beef broth

2 tablespoons (30 ml) extra-virgin olive oil

1 onion, diced

2 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

1 teaspoon (5 ml) dried oregano

Salt

Freshly ground black pepper

2 dried bay leaves

3 beets, peeled

¼ cup minced fresh dill

2 tablespoons (30 ml) red wine vinegar

1. In a medium saucepan over medium-high heat, bring the broth to a boil. Reduce the heat to low, and simmer.
2. In a large saucepan over medium heat, heat the olive oil. Sauté the onion and garlic until the onion becomes slightly translucent, about 5 minutes.
3. Add the carrots, celery, and oregano to the onions and garlic, season with salt and pepper, and stir. Reduce the heat to low, and cook for 7 to 8 minutes, or until the vegetables become fork-tender.
4. Carefully transfer the simmering broth to the pot with the vegetables. Add the bay leaves, and continue to simmer for about 10 minutes.
5. Grate the beets right into the soup, and simmer for an additional 15 minutes.
6. Add the dill, and remove the borscht from the heat. Stir in the red wine vinegar and serve.

VARIATION 1 VEGETARIAN BORSCHT: Use vegetable broth instead of beef broth if you’d like to make a vegetarian-friendly soup.

VARIATION 2 BORSCHT WITH COCONUT CREAM: Traditionally, borscht is served garnished with sour cream, but since dairy isn’t Paleo, you can top it with whipped coconut cream—refrigerate a can of coconut cream overnight and then scoop the solid part out from the top. Whip it quickly in a mixer to make it extra fluffy, and season with salt, pepper, and garlic powder to bring out a more savory flavor. Spoon a dollop onto the soup.

PREP TIP: Make this soup ahead of time, and reheat on the stove before serving.

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• Chicken Kiev
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• Cashew Lime Chicken

Borscht is the beet soup I turn to when the fridge looks bare and the weather won't cooperate. Grated beets melt into a rich beef broth with carrots, celery, and a shower of fresh dill, while a splash of red wine vinegar at the end keeps every bowl bright. It's humble, deeply savory, and even better the next day.

Pro Tips

• Grate the beets straight into the pot rather than chopping them — the shreds cook in about 15 minutes and stain the broth that signature ruby color.
• Stir the red wine vinegar in off the heat, right before serving. Added earlier, it fades and the soup tastes flat.
• The coconut cream finish is worth trying: swirl a spoonful into each bowl in place of the traditional sour cream garnish for a dairy-free richness.
• This is a make-ahead champion. Refrigerate for up to 4 days; the dill and beets steep into the broth overnight and the flavor only deepens.

Frequently Asked Questions

Can I make this borscht ahead of time?

Yes — it actually improves overnight as the beets and dill steep into the broth. Cool it, refrigerate for up to 4 days, and rewarm gently over low heat.

Do I need to peel the beets before grating them?

Peeling first is easier and gives a silkier soup, but well-scrubbed unpeeled beets work if you don't mind a little extra texture. Trim the tops and root ends either way.

How do I keep the vegetables from turning to mush?

Sauté the carrots and celery only until fork-tender, then simmer the grated beets for just 15 minutes. They should hold their shape while the broth turns deep magenta.

Can I make this borscht vegetarian?

Swap the beef broth for vegetable broth and the soup keeps its character. Finish with coconut cream if you want the creamy garnish traditional borscht gets from sour cream.

Recipe Card

Stav Kogan

BORSCHT

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 8 cups beef broth
• 2 tbsp extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp dried oregano
• 2 dried bay leaves
• 3 beets, peeled
• ¼ cup minced fresh dill
• 2 tbsp red wine vinegar
• Carefully transfer the simmering broth to the pot with the vegetables. Add the bay leaves, and continue to simmer for about 10 minutes.

Method

 

1. In a medium saucepan over medium-high heat, bring the broth to a boil.
2. Reduce the heat to low, and simmer.
3. In a large saucepan over medium heat, heat the olive oil.
4. Sauté the onion and garlic until the onion becomes slightly translucent, about 5 minutes.
5. Add the carrots, celery, and oregano to the onions and garlic, season with salt and pepper, and stir.
6. Reduce the heat to low, and cook for 7 to 8 minutes, or until the vegetables become fork-tender.
7. Grate the beets right into the soup, and simmer for an additional 15 minutes.
8. Add the dill, and remove the borscht from the heat.
9. Stir in the red wine vinegar and serve.

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