Russian Beet Borscht Soup

This is a super easy and quick soup to prepare. I love the earthiness of this soup and find that it is very grounding. In hotter weather it is a great chilled soup, but in the winter I like it served hot.

Beets are a very healthy food. They are a good source of folic acid, manganese, potassium & fiber. The pigment that gives their rich, purple-crimson color-betacyanin-is also a powerful cancer-fighting agent specifically colon cancer. They have been shown in studies to decrease triglycerides and increase HDL (good) cholesterol as well as having protective benefits in the liver. Beets contain a substance called betaine which is anti-inflammatory. Beets also protect against many birth defects since they are high in folic acid - just 1 cup of boiled, sliced beets contains 136 mcg folic acid (RDA = 400 - 800 mcg).

But don't be alarmed if your urine or stool is bright red after consuming beets! Some people worry that they are bleeding when it is only from the beets.

Serves: 6
Cooking time: 30min Prep time: 10 minutes

Ingredients:
6 beets, peeled & grated
3 carrots, peeled & grated
1 medium onion, peeled & finely chopped
4 garlic cloves, minced
2 tablespoons apple cider vinegar
1/4 cup fresh squeezed lemon juice
5 cups water
3 cups organic tomato juice
(or 1 can canned tomatoes blended)
salt to taste
2 tablespoons fresh dill, finely chopped
Optional: organic plain yogurt or sour cream
Optional: boiled hot organic potato

Method:
Peel & grate all vegetables (easiet in food processor).
Place all ingredients into large pot.
You may need to add more liquid depending on size of beets & carrots.
Bring mixture to a boil.
Reduce heat, cover pot, and simmer for ~30 minutes.
May be served hot or cold.
Serve with a dollop of plain yogurt and hot potato if desired.

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