This time of the year the garden is full of fresh vegetables. I love to get a head start on canning the summer’s harvest so I don't get caught having to cook non stop for weeks!!! This borscht has a yummy citrus twist, but the flavors are amazing together:) I like to make this soup in larger batches and set some aside for quick lunches or dinners. I hope you enjoy!
Ingredients:
6 cups of roughly chopped beets
3 cups of roughly chopped potatoes
2 medium onions
3 garlic cloves
3 limes
1/2 cup of chopped fresh parsley
Himalayan salt (to taste)
Instructions:
In a large pot add the beets, potatoes, onion and garlic. Cover the veggies with water or a broth of your choice. Bring to a boil, then reduce heat and simmer for about 30-35 minutes. Let cool slightly.
Using your blender add batches of the soup and pulse. I do some smooth and then some chunky to create a nice texture. Pour back into the pot after you have blended each batch until you’re happy with the consistency.
Next add the juice of 3 limes, chopped parsley and Himalayan salt. Stir together and warm to desired temperature. Servings 10-12 cups.
48 | ElementsForAHealthierLife.com | October/November 2017
Summer Harvest Borscht
Recipe & Photograph By Tarah Abram