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Emointhekitchen
Autumn,  Recipes,  Soups

Vegetable Borscht

This time I will introduce vegan soup made from beetroot and vegetables.
The most famous one is probably Russian beet soup. The vegetable soup made of a lot of beets and various vegetables, and finally added with cream, has a strong taste and is a famous dish of Russian feasts. The red vegetable beet used in Russian borscht belongs to the same Chenopodiaceae family as spinach. The country of origin is the Mediterranean coast.

The best season for beets is from June to July in early summer and from November to December in late autumn. Iron and minerals, also known as “blood transfusions”. In recent years, it has also been treated as one of the superfoods.

When beets are peeled and then cooked, their colour fades and the nutrients come out. Therefore, in pre-processing, it is boiled from water with added salt as it is, and then peeled and used. Speaking of which, beets are tasteless, slightly astringent and sweet with a juicy texture. The reason why people like it is not only because of its bright and eye-catching colours but also because it has considerable nutritional value. It is said to have antipyretic and detoxifying, liver and stomach functions. Despite its bland taste, the bright colours are inexplicably attractive.

Borscht in vegetables and lentils


You will need:

beets
lentils
onion
carrot
celery
cabbage
1 cup can of cut tomatoes

Seasonings:

salt
pepper
vegetable broth
3 cups of water

Procedure:

Put the vegetables in a casserole and add lentils, cut tomatoes, water and vegetable broth. Heat over low heat for 20-30 minutes. Turn off the heat and season with salt and pepper.

Borsch can be found here

Beet (Tian Cai) – Liver, Heart, Intestines; Nourishes the Blood, Tonifies the Heart, Calms Shen, Lubricates the Intestines, Cleanses the Liver; Anemia, irritability, restlessness, habitual constipation, detoxes the liver from drugs or alcohol, herpes.

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