[18-Apr-2025 04:56:20 Australia/Sydney] PHP Fatal error: Uncaught Error: Undefined constant "ABSPATH" in /home/sariwebsite2016/public_html/wp-content/themes/thrive-theme/thrive-dashboard/inc/app-notification/classes/DbMigration.php:2 Stack trace: #0 {main} thrown in /home/sariwebsite2016/public_html/wp-content/themes/thrive-theme/thrive-dashboard/inc/app-notification/classes/DbMigration.php on line 2 Borscht recipe - Sari's Natural Medicine

With so much cabbage growing in the garden, and lots of beetroots around, I recommend you give the following Borscht recipe a go- it’s delicious!

Borscht

(From ‘Herbs and Spices’ – Judith Fergusson p10) 

Ingredients:

4 cups/1150ml beef stock

1 onion, finely chopped

1⁄4 head/1 cup red cabbage, shredded

1 bay leaf

salt and pepper

2 potatoes or sweet potatoes peeled and thinly sliced

2 large beetroot or 3 small, peeled and grated

4 tbsps lemon juice

1 bunch chives, snipped

sour cream

Step 1 Combine stock, potatoes, onion, cabbage, bay leaf, salt and pepper in a large, deep saucepan.

Bring to the boil and simmer until potatoes and cabbage are soft, about 20-25 minutes.

Step 2 Add beetroot and cook a further 15-20 minutes or until all vegetables are very soft.

Step 3 Allow to cool slightly, remove bay leaf and puree in a food processor or blender until smooth.

Step 4 Add lemon juice to taste and a pinch of sugar if desired. Before serving sprinkle the soup generously with chives. May be accompanied by sour cream.

 

Subscribe to my newsletter for healthy tips, articles and recipes and a free copy of my Virus Recovery Blueprint.
>