by Rachel Sahaidachny

Created on: July 11, 2008

Rachel's Scrumptious Detox Summer Vegetarian Borscht

This recipe is a modified version of the Ukrainian Borscht my Grandmother used to make. It is based on root vegetables, which help to Detox and clarify the system. It is perfect for summer, when many of the ingredients are at the height of their season. Look for fresh organic products which have no mushy dark patches.

4 medium fresh beets
3 medium carrots
2 medium turnips
2 medium gold potatoes
2 stalks green onion
head of small-medium green cabbage
6 baby portabellas
1/2 cup of crushed tomatoes
juice from a lemon
several sprigs of fresh dill
4 cups low sodium vegetable broth
4 cups water
fresh garlic chopped, to taste
salt to taste
dash of cayenne pepper
2 tablespoons of ghee (Ayurvedic clarified butter)
2 tablespoons of apple cider vinegar

Wash and scrub all vegetables clean

Cut root and stems from beets and boil in a quart of water with a dash of apple cider vinegar boil on the stove for 45 minutes, until the skin is soft and can be peeled off. Watch out! Deep purple stains may result from sloppiness

While the beets are boiling, pour vegetable broth into large soup pot, to put root vegetables in as they are chopped. Cut ends and skin the turnips, dice into small squares. Leave potato skin on or off, dice into small squares and add to the pot of broth with the turnips. Peel and slice carrots and add, squeeze juice of half a lemon, add 2 tablespoons of apple cider vinegar, and put to the side.

Slice mushrooms and chop green onions and set to the side in another dish, these will be added later.

After 45 minutes, remove beets from boil and run under cold water to cool. Using the peeler, scrape the skin off so the deep soft purple meat is exposed. Chop into small squares and add to the soup pot. Put the pot on a low simmer and add the 4 cups of water and the crushed tomato.

Chop the cabbage and add to the simmering pot, add the ghee, garlic, cayenne and salt. Break up fresh dill to taste and add to the pot, stir in. Allow the mixture to simmer covered for 1 hour.

Root vegetables should be getting soft. Add the chopped mushrooms and green onion and allow to simmer for another 45 minutes.
Cool to tongue; serve with a small dollop of low-fat organic sour cream on top garnished with fresh dill sprigs.

Yum!

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