Borscht
Borscht isn’t just fun to say with a slavic/russian accent; it is also nutritious and very chi-regenerating for my postpartum mama friends.
Iron: Borscht, a beet-based soup, contains iron from both beets and any added meat. Iron is important for replenishing the mother's stores, especially if there was blood loss during childbirth.
Vitamins and Antioxidants: Beets are rich in vitamins like folate and antioxidants, promoting overall health and aiding in the recovery process.
Hydration and Comfort: Borscht is a hydrating soup that also provides comfort, making it an ideal choice for a new mom who may be adjusting to her postpartum body.
PREP TIME: 30 mins / COOK TIME: 3.5 hours / TOTAL TIME: 4 hours / SERVING SIZE: 8
INGREDIENTS:
1 large beet
1 large onion finely minced
1 large carrot shredded
1 celery stalk diced
3 c cabbage shredded
3 large potatoes
1 tablespoon flour all-purpose
1 teaspoon sugar
1 teaspoon Balsamic or Apple Cider vinegar
2 tablespoon tomato sauce
7 cups broth chicken, beef, vegetable
2 teaspoon salt
¼ teaspoon pepper
5 cloves garlic
4 tablespoon parsley chopped
sour cream for serving
1 can Red Kidney Beans
INSTRUCTIONS:
Before you start slicing the vegetables, preheat your oven to 450 F. Wrap beet in a foil and roast until tender when pierced with a knife, about 45 minutes, depending on a size. Using a paper towel peel the skin and shred the beet on a large hole grater.
Stir onion, carrot, celery, cabbage, potatoes, sugar, vinegar, tomato sauce and 6 ½ cups of broth in a slow cooker.
In a small bowl whisk together flour, the remaining ½ cup of broth, salt, pepper and add it in a slow cooker as well.
Cover with a lid and cook on low for 7 hours or on high for 3 ½ hours.
30 minutes before Borscht is ready, stir in beens along with its liquid and shredded beet.
When Borscht is ready, adjust the seasoning, add garlic pushed through a garlic press and chopped parsley.
Serve with a dollop of sour cream.
