By simply bringing the peeled beets to a boil and letting them soften in the hot water you will have a delicious broth that can be made the night before or early in the day and left to cool on the stove. The lemon and vinegar gives the soup a nice tang, which complements the sweetness of the beets, carrots and cabbage. A perfect choice for those times when sweet cravings are overwhelming. Instead have a warm cup of soup. If you are not cleansing, and so inclined, add a dollop of plain sheep's yogurt to your final creation than a sprinkle of parsley and you've created a work of art.
Winter Beet Borscht
Serves 6 to 8.
2 large beets, scrubbed well, trimmed and peeled
8 cups water
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 stalks celery, chopped
2 medium carrots, chopped
3 cups Chinese cabbage, chopped
juice of 1 lemon
3 tablespoons apple cider vinegar
2 tablespoons chopped parsley, for garnish
1.Place the peeled beets in a large, heavy saucepan filled with the water. Bring to a boil, cover, turn off heat and let sit until cool. Remove beets from water and grate on a box grater, set aside. (This can be done ahead of time or even day before)
2. Bring the beet cooking water to a boil and add the carrots and cabbage, reduce heat and simmer.
3. Meanwhile, in a medium skillet sauté the onion, garlic and celery in oil until tender, about 3 minutes. When done, add to the soup, making sure to wash out the skillet with beet stock and return to the soup mixture.
4. Cook for 20 minutes or until vegetables are tender, than add the grated beets, lemon juice and vinegar. Salt and pepper to taste. Simmer another 10-15 minutes before serving garnished with chopped parsley.