Think pink for Heart-health month with a hearty and healthy soup made with fresh beets! This Ukrainian specialty (straight from my English Gramma’s kitchen) will warm hearts, fill tummies, and bring bright colors to your Valentine’s table. It’s simple to make, and pretty to serve with quick sprig of dill, and a little dollop of light sour cream!
Warm Winter Borscht: Servings: 12
INGREDIENTS:
5 cups water
1 lb pork cut up into chunks
2 cups diced mushrooms
6 medium beets peeled and grated, or cut into very small cubes (or 6 cups canned beets)
1 medium potato, diced
2 cups chopped raw cabbage
2 medium onions
1/2 c tomato juice
1-2 tbsp lemon juice
2 tbsp flour and 2 cups milk
2 tsp salt and 1/4 tsp pepper
fresh dill garnish, optional light sour cream
DIRECTIONS:
1. In a large pot, bring water and pork to a boil. Reduce heat and simmer uncovered for 30 minutes. Add vegetables, tomato, and lemon juice, and simmer another 30 minutes or until veggies are tender.
2. Blend flour with milk, until smooth and pour into soup. Stir occasionally over low heat until thickened. Add salt and pepper to taste.
As Gramma says, “here is where you add a few sprigs of dill and there you have it!” 🙂 This tangy and colorful soup is a long time family favorite, and we hope it’ll become a star player with your family too! We heart beets!
P.S. For a fantastic addition that won’t skip a beet…try our Beet Salad, inspired by Rachel Ray…featured in our Go-To-Salad Guide HERE! OR: Roasted Beets with Feta and Lemon featured HERE!
