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Chilled Red-Velvet Borscht

Background info: Historically, the term “borscht” refers to an ancient Slavic soup made with hogweed. The roots were stewed with meat, while the stems and leaves were covered with water which, after a few days, produced a lactic fermentation that became the soup base. Although there are many variations of borscht, the beetroot version remains popular and provides a great source of folate (critical for DNA synthesis, as well as fetal development), manganese, and powerful antioxidants.
– Price-Pottenger
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Beets are just chock-full of essential nutrients and so beneficial for helping to reduce water retention and promote detoxification. This beautiful borscht is refreshing on a warm day.
Makes 6 servings.
Ingredients
- 5 medium fresh beets
- 5 cups no-salt-added broth
- 1 tablespoon coconut oil
- 2 tablespoons lemon juice
- 2 teaspoons coconut vinegar
- 3 leeks, chopped
- 2 garlic cloves, minced
- 2 cups English cucumber, diced
- 2 tablespoons fresh dill, chopped, plus 1 tablespoon for garnish
Directions
Cook the beets in a pot of boiling water until tender, 30 to 40 minutes. Remove the beets and set aside to cool. Strain the cooking liquid and set it aside to cool. Add 1½ cups of the beet cooking liquid, broth, coconut oil, lemon juice, and coconut vinegar to a large bowl and whisk together. Peel the cooled beets and dice. Add the beets, leeks, garlic, cucumber, and 2 tablespoons of the dill to the bowl and mix well. Cover and chill in the refrigerator for 4 hours or overnight. Divide the remaining tablespoon of dill and sprinkle on top of each serving.
About the Author
Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of over 30 books on health and nutrition. For more information, see www.annlouise.com and facebook.com/annlouisegittleman.
Reprinted with permission from The New Fat Flush Cookbook by Ann Louise Gittleman, PhD, CNS (McGraw-Hill Education, 2017). Copyright © 2017 by Ann Louise Gittleman.
Check out these other delicious and nutritious recipes from Ann Louise Gittleman:
Butternut Squash Stuffed with Quinoa and Cashews
Slow-Cooker Salmon With Pomegranate Glaze
Published in the Price-Pottenger Journal of Health & Healing
Summer 2017 | Volume 41, Number 2
Copyright © 2017 Price-Pottenger Nutrition Foundation, Inc.®
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