It is a well known fact that we are what we eat and diet has a major influence in preventing many diseases as well. Infact based on the theme of the website we have prepared and entire ebook which is named as ACDP E-book and is available for reading at our e-store.

We have already discussed the health benefits of the power packed beet. Let us start looking at some interesting ways to incorporate beet in your daily diet. We would not be talking about Beet Juice as everyone is familiar with it. There are few do’s and don’ts that need to be observed while juicing a vegetable or a fruit, which we would try and discuss some other time. Here is the first recipe that uses beetroot. Let us start with a simple clear soup known as Borscht.

The Borscht

Borscht is a clear soup to which a number of other vegetables and even poultry can be added. A traditional dish of Poland it is usually served on Christmas Eve with mushroom dumplings. It is a tasty soup and will be liked by the entire family. Enjoy a bowl full of nourishment!

For putting together Borscht for 4 people, you would need the following ingredients:

1. Butter/Oil: 1 tea spoon
2. Bayleaf: 1
3. Black Peppercorns: 2 -3
4. Water: 2 liters or a little less than 8 cups
5. Beetroot: 3 (chopped into small cubes)
6. Carrots: 3 (chopped into small cubes)
7. Onion: 1 (cut in four pieces)
8. Potato: 2 small or 1 large (cut into small cubes)
9. Cabbage: 1 cup thinly sliced.
10. Chicken wings: 4 (optional)
11. Coriander: 5-6 stems
12. Salt: To taste

The Procedure

• To begin with, wash all the vegetables thoroughly under cold water.
• Chop off the leaves and the root tips. Peel the beets and the carrots and chop them into small cubes.
• Place your stockpot on the flame and add a little bit of butter or oil.
• Add the bayleaf, the pepper corns and sauté. Lower the flame and add water. Add the washed and cut vegetables to the water.
• In case adding chicken add that too after a nice wash. Cover the pot and bring the water to a boil.
• Once the water starts boiling, lower the flame and simmer for nearly 30 minutes or the vegetables are well done.
• Just before bringing down the pot from the flame add the thinly shredded cabbage and season with salt and some freshly ground pepper.
• Ladle the soup into bowls, add a few drops of fresh cream or milk and sprinkle coriander leaves.

The soup can be easily customized to the taste and needs and taste of the patient. So hope you enjoy this delicacy and dont forget to ping us in case of any suggestions for further improvement of this recipe or your experiences if you have actually prepared this based on our description. We would be happy to publish your experiences on our website and share with other readers.