If you want to add as many nutrients to your meal as possible on any given day this recipe will definitely help you do just that. This soup is screaming nutrition. Not only does it your body good but also tastes absolutely fantastic! Originally, this soup is made with potatoes but I wanted to reduce vegetable starch from potatoes (carbohydrates) that convert to sugar and raise blood sugar levels and not compromise in taste so I used parsnip roots instead. You can adjust the amount of beets to make it taste sweeter (more beets= sweeter) or lemon juice to make it more sour tasting (more lemon juice= sour). Some recipes call for white vinegar instead of lemon juice but I prefer lemon due to it's nutritional aspect. Remember to always think in nutrients! 🙂
I used to love eating it hot with a tablespoon of sour cream and garlic croutons and my husband preferred a water based buttermilk added version. But since we are no longer consuming animal dairy products or gluten, I can attest that this borsch is not missing a single thing and is wonderful right out of the pot! The red borsch leftovers are fantastic as vegetables sit and get to know each other overnight it brings all the flavors together and really make this soup shine!
And the best news is all the ingredients are widely available in any local supermarket!
Cabbage is an excellent source of vitamin K, vitamin C and B6 and also a very good source of manganese, potassium, vitamin B1, folate and copper. Including beets in your meal will provide a good amount of folate and manganese. Tomato paste provides vitamin A, vitamin C, niacin, potassium, iron. Heat processing tomatoes increases their antioxidant properties and enhances nutritional value by increasing the lycopene content. Lemon juice balances loss of vitamin C due to cooking and enhance sour flavor.
Are you ready to make it yet? 🙂
- 16 cups beef bone marrow broth
- 4 parsnips peeled, diced
- 1 TSP ghee
- 1 onion diced
- 1 red bell pepper diced, seeds removed
- 2 carrots medium, shredded
- 1 beet peeled, shredded
- 2 garlic cloves minced
- 1 TBS tomato paste
- 1/4 cup water
- 4 cups cabbage sliced
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 TSP lemon juice
- 1 bay leaf
- 1/4 cup parsley chopped
- 1/4 cup dill chopped
Peel and dice parsnip roots and add them to a boiling beef bone marrow broth.
While parsnips are cooking, heat pan medium and add ghee. When ghee melted, add onions and sautee until translucent and starting to golden.
When onion is cooked, add diced red bell pepper to a pan and fry for 2 minutes.
Add shredded carrots and beets to the pan, fry for 3 min, stirring midway.
Add minced garlic and stir. Fry for 1 more minute.
Add tomato paste and water. Sautee for 2 minutes.
Add sauteed vegetables and cabbage to bone broth.
Add salt, pepper and lemon juice
Garnish with chopped parsley and dill.