Borsht
Author: 
Recipe type: Soup
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Delicious and nutritious Russian veggie soup made with gut healing beef broth. It can be served hot or cold with a dollop of Greek yogurt.
Ingredients
  • 1 pound of oxtail
  • 2 chopped carrots
  • 10 ounces of shredded cabbage (add more or less to your taste)
  • 1 medium sized sweet potato, chopped
  • ½ an onion, chopped
  • 3 medium sized beets, shredded or processed in the food processor
  • 3 garlic cloves
  • Dill for garnish
  • 1 Tablespoon of tomato paste or 3 tablespoons of tomato sauce
  • 1 Tablespoon of fish sauce or 2 teaspoons of salt
  • 3 Tablespoons of apple cider vinegar
  • Greek yogurt for garnish
  • Optional for spice lovers: ½ a Serrano pepper chopped
  • 1 quart of water
Instructions
  1. In a soup pot saute onion in olive oil on medium heat till translucent. Then add garlic and saute for 1 more minute.
  2. Add water and oxtail and let simmer on low heat for 10 minutes.
  3. Add tomato paste/sauce, apple cider vinegar and either salt or fish sauce.
  4. Shred beets on a cheese grater or food processor.
  5. Chop the sweet potato and shred the cabbage roughly or buy pre-shredded cabbage. Chop the Serrano pepper.
  6. Throw all the veggies into the soup pot at once and let it simmer for 15 minutes on medium low heat. You can cover the pot or leave it uncovered while it simmer but if too much water evaporates, just add more.
  7. Taste the soup to see if the veggies have softened and it's ready to eat.
  8. Take it off the heat and ladle into bowls, garnishing with fresh dill and full fat Greek yogurt.
  9. You can either ladle a full oxtail into each bowl or remove the oxtail with a ladle, remove the meat, discard the bones and return the meat to the soup.
  10. Store the rest in the fridge, the soup tastes even better the next day as the flavors mix overnight in the fridge.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/05/30/borsht/