Best Borsch Soup


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I've made Borsch soup from many recipes, but this is the Best. This is an Eastern European soup, and its basic ingredient is beetroot.

The dish is wonderfully nutritious and good taken Cold in Summer or Warm in Winter.

Beetroot is neutral in terms of Yin and Yang, and is neither heating nor cooling. 

Borsch in soup bowl and spoon

ID 30665822 © Drugoy66

It's nature is said to be sweet so benefits the work of your Spleen and Stomach. It is a good Blood tonic and therefore beneficial for you whether you are Yin or Yang deficient.

Beetroot also has a slightly downward action, which explains its use for constipation. This downward action also imparts a slight heat-clearing action, without being cold, so makes beetroot good for Yin-deficiency Heat type, or Heart and Spleen Blood deficient type, skin problems.

I got this recipe via my mother who took me to stay with a very elderly aunt, whose companion was an equally old Hungarian, thought to have been a Countess in a former life, now fallen on hard times.

Whether she had been a Countess, or the cook to a Countess I never discoverd, but this recipe is a Countess among Borsch recipes.

It contains all sorts of different things, but no sugar! The root vegetables combine to produce a greatly superior dish.

Best Borsch Ingredients

  • 500g (1lb) raw beetroots, peeled and cut into 1cm cubes
  • If desired, I extra small, raw beetroot, peeled and grated
  • 2 large sliced onions
  • 2 sliced celery hearts
  • 1 medium sliced turnip
  • 1 sliced parsnip
  • 2 sliced carrots
  • 25g (1 oz) butter
  • 1.75 l (3 pints) boiling water
  • Juice from 1 lemon
  • Salt and freshly ground black pepper
  • Natural, unflavoured, unsweetened, bio-active yogurt

By the way, the fresh leaves of beetroot can be used in salads in summer or cooked like spinach in winter.

If you are Yin deficient, the time taken to prepare and make this soup is beneficial to your health, as long as you don't hurry.

Method in cold weather

  1. Melt the butter in a pan and sauté the vegetables together
  2. Pour the boiling water over them
  3. Add the lemon juice, salt and pepper
  4. Cover and simmer for 2 hours or until the beetroot cubes have softened
  5. Let the mixture cool
  6. Liquidise it or pour into a blender to liquidise. You may need to do this in batches.
  7. If the Borsch mixture seems too thick, add a little water, but not much because when warmed the mixture becomes runnier.
  8. [Optionally grate the remaining beetroot into a muslin bag]
  9. [Optional: suspend the muslin bag of beetroot gratings in the soup for a few hours. This improves both colour and taste - but I usually skip this step as the soup tastes fine without it.]
  10. Reheat the soup before serving. Ideally make the soup the day before you need it: this improves the taste.
  11. When serving it, add dollops of natural, unflavoured, bio-active yogurt to each bowl in the middle of the Borsch.

Method in Warm weather

  1. Put all the vegetables in a saucepan
  2. Pour the boiling water over them
  3. Add the lemon juice, salt and pepper
  4. Cover and simmer for 2 hours or until the beetroot cubes have softened
  5. Let the mixture cool
  6. Liquidise it or pour into a blender to liquidise. You may need to do this in batches.
  7. If the mixture seems too thick, add a little water or stock.
  8. [Optionally grate the remaining beetroot into a muslin bag]
  9. [Optional: suspend the muslin bag of beetroot gratings in the soup for a few hours. This improves both colour and taste - but I usually skip this step as the soup tastes fine without it.]
  10. Chill the soup before serving. However, if you have a deficiency of Stomach Qi or Stomach Yang, or are generally Yang deficient, do not take this soup cold: warm it first.
  11. When serving, add a dollop of natural, unflavoured, bio-active yogurt to each bowl in the middle of the soup.

Other soups for good Nutrition


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